Instructions

• Preheat the oven to 375°F. Generously spray a muffin pan with cooking spray.
• In a food processor, combine 2/3 cup chickpeas, 2 tablespoons peanut butter, 2 tablespoons of the agave, 1 teaspoon vanilla extract, 1/2 teaspoon cinnamon, and a pinch of salt. Process until smooth and creamy, stopping to scrape down the sides as needed.
• Finely chop 2 tablespoons of the semi-sweet chocolate chips and fold them into the chickpea mixture. Transfer the filling to a small bowl.
• Place a 2-teaspoon-sized ball of the chickpea–chocolate filling into the center of each muffin cavity.
• In a large, microwave-safe bowl, melt the remaining 1/2 cup semi-sweet chocolate chips at 50% power in 30-second intervals, stirring between intervals, until smooth.
• Gradually whisk 2 cups liquid egg whites into the melted chocolate. The mixture may look lumpy at first; continue whisking and scraping the bowl until it becomes smooth and uniform.
• Whisk in 1/2 cup vanilla Greek yogurt and the remaining 5 tablespoons of agave until well combined.
• Whisk in 1/4 cup coconut flour until fully incorporated and the batter is smooth.
• Divide the chocolate-egg batter among the muffin cavities, filling almost to the top and covering the chickpea filling.
• Bake at 375°F until the tops feel set, about 19–20 minutes. Remove from the oven and allow the muffins to cool completely in the pan (they will deflate as they cool).
• If desired, drizzle with additional peanut butter before serving.