These 150 calorie, cookie dough stuffed muffins use a secret ingredient to makes them gluten free and protein packed! An easy, healthy snack or portable breakfast for busy mornings!
Preheat your oven to 375 degrees and generously spray a muffin pan with cooking spray.
In a SMALL food processor (mine is 3 cups) combine the chickpeas, peanut butter, 2 Tbsp of the agave, vanilla, cinnamon and a pinch of salt. Blend until smooth and creamy, stopping to scrape the sides down as necessary. Spoon into a small bowl.
Finely chop 2 Tbsp of the chocolate chips and mix into the chickpea mixture. Place a 2 tsp-sized ball of the filling into each muffin cavity.
In a large, microwave-safe bowl, melt the chocolate chips using half power and 30 second cooking intervals until smooth and melted.
Once melted, whisk in the liquid egg whites. NOTE: Your chocolate will be super lumpy when you add in the whites, just keep whisking and scraping the sides of the bowl down. It does eventually mix in smoothly!
Once the chocolate is smooth, whisk in the Greek yogurt and remaining 5 Tbsp of agave until well combined. Finally, whisk in the coconut flour until well combined.
Divide the egg mixture between all the muffin cavities, filling almost to the top. Bake until the top feels set, about 19-20 minutes. Once cooked, cool in the pan completely. The muffins do deflate a lot once cooled - this is normal.
Drizzle with additional peanut butter (if desired) and DEVOUR.