Gluten and Sugar Free Chickpeas Muffins with Coconut

0

 

Hey, Gorgeous❤️

These muffins became so delicious. Just for the pastry and cakes lovers. No one will understand that they are not made with white flour 🙂

Chickpeas can’t be felt at all (as well as the coconut), you can try them on people who don’t like chickpeas. Chickpeas and coconut are mutually neutralized.
The texture is rough, just for people who like chewing 🙂
And they are quick and easy to prepare!

You can prepare the muffins with different aromas, below I’ve given suggestions according to everyone’s preference.

My variation is not very sweet, so if you are preparing this for people who love sweet, put more of the sweetener you choose. You can try the raw dough to see how sweet it is.

Ingredients
3 eggs
200 g *coconut milk (can be replaced with normal milk)
150 g maple syrup (can be replaced with molasses or honey, but I don’t cook with honey, I use it only raw). With that quantity of maple syrup they become slightly sweet. Try the dough while it’s raw and put more maple syrup if you wish.
300 g chickpeas flour
100 g coconut flakes
100 g fat (liquefied coconut oil, cow’s oil or olive oil)
1 tsp baking powder
1 tsp baking soda
1 tsp apple vinegar
Coconuts flakes to sprinkle

The nutritional value of the macronutrients is:
Fat 55%
Carbs 34%
Protein 11%

*coconut milk – if the container is opened and it’s frozen, get half of the hard part out and pour the liquid, so it becomes 200 g total. Then it must be warmed to liquefy. Or, preferably before opening, place the can in a hot water container for 5 minutes and then shake well before opening. The coconut milk in metal cans is usually in 3 layers – at the top is the fat, below is the dense part and at the bottom is water. So, warm and shake it before use. The remaining coconut milk should be kept in a glass container (jar).

Additives for aroma (optional)
use only one or a combination of several
Vanilla
Cocoa
Cinnamon
Nuts – add them at the end to crunch
Dried fruits in pieces – add them in end (don’t grind in the food processor)

Method
1. Whisk the eggs in a food processor or a mixer.
2. Add the coconut milk, the maple syrup and the liquid fat.
3. Add the dry ingredients – chickpeas flour, baking soda and vinegar, baking powder and coconut flakes.
4. Distribute the mixture in muffin cups (about 2 tbsp in each form).
5. Sprinkle with coconut flakes on top. If you want, you can put nuts or dried fruits on top.

Baking
Bake it in a preheated oven 170C/ 338F , upper and lower heating, with a fan (it will also be possible without a fan) for 30 minutes.
Storage
Muffins are delicious warm or cold. Keep them in a box for up to one week (in order not to dry).

Do you want to get in shape while eating such a tasty stuff? Write me just 3 words “I Want Change” and I will prepare for you a personal menu, you will train 20-30 minutes a day and you will be in your best shape.

See what other readers achieved with a personal menu made by Rumi. Here you can see a description of how I work with clients and what the lifestyle change program includes.

No comments

Total Body Blast Workout

Hi my friends, I have for you a total body workout, 5 exercises that blast the body leaving you sweating like crazy and begging for ...