Flourless Peppermint Cupcakes

 Indulge your sweet tooth with these minty chocolate cupcakes made from good-for-you ingredients. AND these Peppermint Cupcakes are gluten free!

Total Time: 22 min.
Prep Time: 10 min.
Cooking Time: 12 min.
Yield: 12 servings, 1 cupcake each

Ingredients:
1 (15-oz.) can chickpeas (garbanzo beans), drained, rinsed
3 large eggs
½ cup raw honey
1/3 cup unsweetened cocoa powder
1 tsp. baking soda
3 Tbsp. coconut oil, melted
½ tsp. pure peppermint extract

Preparation:
1. Preheat oven to 350° F.
2. Prepare 12 muffin cups by lining with muffin papers or coating with nonstick cooking spray; set aside.
3. Place chickpeas, eggs, honey, cocoa powder, baking soda, coconut oil, and extract in blender or food processor; cover. Blend until smooth.
4. Place batter in a medium bowl.
5. Divide batter among 12 prepared muffin cups.
6. Bake for 10 to 12 minutes, or until toothpick inserted in center comes out clean.
7. Cool completely and enjoy!

Nutritional Information: (per serving)