Chocolate Egg Muffins Stuffed With Cookie Dough

Preheat oven to 375ºF and generously spray a muffin pan with cooking spray.

In a small food processor (mine is 3 cups), combine chickpeas, peanut butter, 2 tablespoons agave, vanilla, cinnamon and a pinch of salt. Blend until smooth and creamy, stopping to scrape the sides down as necessary. Spoon into a small bowl.

Finely chop 2 tablespoons of the chocolate chips and mix into the chickpea mixture. Place a 2-teaspoon-sized ball of the filling into each muffin cavity.

In a large, microwave-safe bowl, melt remaining chocolate chips using half power and in 30-second intervals until smooth and melted. Once melted, whisk in liquid egg whites. (Your chocolate will be super lumpy when you add in the whites; just keep whisking and scraping the sides of the bowl down. It does eventually mix in smoothly!)

Once the chocolate is smooth, whisk in Greek yogurt and remaining 5 tablespoons agave until well combined. Finally, whisk in the coconut flour until well combined.

Divide the egg mixture between all the muffin cavities, filling almost to the top. Bake until the top feels set, about 19–20 minutes. Once cooked, cool in the pan completely. The muffins do deflate a lot once cooled—this is normal.

Drizzle with additional peanut butter (if desired) and devour.