Chocolate Gluten Free Cupcakes (also called, chickpea and spinach muffins, but don’t tell the kids or fussy adults)

Hey Laura here, 

I not sure how many of you know but most of the recipes posted here are posted by Kristin Johnson, my gym minion!  Tilapia Tuesdays, all her idea! 

This one is posted by yours truly, and a recipe I just made for my sons snack day at school.  My son is gluten free and statistics show that 1 out of every 6 households is catering to someone who is gluten free.  One of the most challenging things to get a great substitute for is sweets.  Have you priced gluten free muffins?  $6 or $7 for 4 muffins!! 

So here is a great recipe for the gluten free people, or a healthier snack if you are looking for better quality food for yourself or family. Image

1 Bag of dried chickpeas (soak for 2 hrs, rapidly boil 15 minutes)
3 eggs
1/4 cup of applesauce
1/4 cup of oil
2 squares of baking chocolate
1/2 bag of fresh spinach
1 1/2 cups of brown sugar
1/2 tsp baking powder
1/2 tsp of baking soda
2 tsp of vanilla extract1 tsp of butter flavor

Chop cooked chickpeas in a food processor, about 1/3 of the peas at a time, until it is a very fine mixture.  Set chickpeas aside, then melt chocolate square in the oil in the microwave.  Blend the remaining ingredients, including the oil and chocolate, in the food processor.  Blend until spinach is very fine, no leaves.  Slowly 1 cup at a time, add chopped chickpeas.  Mix until blended.  Bake in silicone backing cups or greased metal pans.  Cook at 350 for 35-40 minutes. Makes 2 dozen
Now because these were for treat day, I pushed 3 m&m’s into each muffin, glazed the top and added sprinkles. 

Nutrition Info:  doesn’t include m&m’s or glaze
Our cupcakes                      Hostess            Weight Watchers cupcake recipe online
Calories: 158                          160                   210
Carbs:     24                            26                    32
Sugar:     12                            18                    20
Fiber:      1.3                            1                      2
Protein:   4.8                            1                      3
Fat:         4.9                            6                      8

 

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