Chocolate Egg Muffins Stuffed With Cookie Dough
These Chocolate Egg Muffins Stuffed With Cookie Dough are a rich, protein-packed treat perfect for breakfast, snacks, or dessert. Irresistibly delicious and surprisingly healthy!
Equipment
- Muffin Tin
- Mixing Bowls
- Whisk or electric mixer
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
Ingredients
- 2/3 cup chickpeas
- 2 tablespoons peanut butter
- 7 tablespoons blue agave reserve some for the cookie dough filling
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- pinch salt
- 1/2 cup semi-sweet chocolate chips plus 2 tablespoons for cookie dough filling and topping
- 2 cups liquid egg whites
- 1/2 cup vanilla Greek yogurt
- 1/4 cup coconut flour
Instructions
- Preheat your oven to 350°F (175°C) to ensure even baking and beautiful rise.
- In a large mixing bowl, combine the liquid egg whites, Greek yogurt, 4 tablespoons of blue agave, vanilla extract, and a pinch of salt. Whisk until well combined.
- Add the coconut flour, cinnamon, and 1/2 cup of the semi-sweet chocolate chips to the wet mixture. Stir gently until just combined, being careful not to overmix.
- In a separate bowl, combine the chickpeas, peanut butter, 3 tablespoons of blue agave, and 1 tablespoon of the remaining chocolate chips. Mash and mix until smooth but slightly chunky for texture.
- Line your muffin tin with paper liners or grease it lightly. Spoon a small amount of the muffin batter into each cup, filling about one-third full. Add a generous tablespoon of the cookie dough filling in the center, then top with more batter until each cup is about 2/3 full.
- Sprinkle the remaining chocolate chips on top of each muffin for an extra chocolatey finish.
- Bake for 18-22 minutes, or until muffins are set and a toothpick inserted comes out clean.
- Remove muffins from oven and let cool in the pan for 5 minutes. Transfer to a cooling rack. Drizzle additional peanut butter on top if desired before serving.
Notes
- Do not overmix the batter to avoid dense muffins; mix just until combined.
- Store muffins airtight at room temperature for up to 3 days, or refrigerate for up to a week.
- Freeze leftovers in a freezer-safe bag for up to 3 months; thaw before eating.
- Substitute chickpeas with black or white beans for a flavor variation.
- Use almond or sunflower seed butter instead of peanut butter for different flavors.