Breakfast for 12

Chocolate Cookie Dough Egg Muffins

Name: Chocolate Cookie Dough Egg Muffins
Total time: 35 min
Yield: 12 servings
Cuisine: American
Ingredients: 2/3 cup chickpeas; 2 tbsp peanut butter (optional); 7 tbsp blue agave; 1 tsp vanilla extract; 1/2 tsp cinnamon; 1 pinch salt; 1/2 cup + 2 tablespoons semi-sweet chocolate chips; 2 cups liquid egg whites; 1/2 cup vanilla greek yogurt; 1/4 cup coconut flour

These chocolate egg muffins hold a chickpea cookie-dough filling and bake until the egg mixture is fully set.

$0.35per serving $

35 minstart to table

12servings

American Vegetarian Kid-friendly Budget Breakfasts Back to school

Ingredients

2/3 cup chickpeas
2 tbsp peanut butter (optional)
7 tbsp blue agave
1 tsp vanilla extract
1/2 tsp cinnamon
1 pinch salt
1/2 cup + 2 tablespoons semi-sweet chocolate chips
2 cups liquid egg whites
1/2 cup vanilla greek yogurt
1/4 cup coconut flour

Steps

Heat the oven to 350 F and oil a 12-cup muffin pan.
Blend the chickpeas, peanut butter, agave, vanilla, cinnamon, salt, and 1/2 cup chocolate chips until thick.
Stir the coconut flour into the blended mixture and divide it into 12 small portions.
Whisk the egg whites and Greek yogurt, then pour the mixture into the muffin cups around each cookie-dough portion.
Top with the remaining chocolate chips and bake for 18 to 20 minutes, until the centers are firm.
Cool the muffins in the pan for 5 minutes before removing them.

Main ingredient on sale this week? See what to make with eggs on sale.