Chocolate Egg Muffins Stuffed With Cookie Dough

Preheat your oven to 375℉ and generously spray a muffin pan with cooking spray.
In a food processor, combine the chickpeas, peanut butter, 2 tablespoons 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 tablespoons of the chocolate chips and mix into the chickpea mixture. Place a 2 teaspoon-sized ball of the filling into each muffin cavity.
In a large, microwave-safe bowl, melt the rest chocolate chips using half power at 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 the egg whites; keep whisking and scraping the sides of the bowl down. It does eventually mix smoothly.
Once the chocolate is smooth, whisk in the Greek yogurt and remaining 5 tablespoons 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 will deflate once cooled, but this is normal.
Drizzle with additional peanut butter (if desired) and DEVOUR.