Chocolate Chip Colon Care Muffins

These muffins are a result of leftover chickpeas (I used the rest to make the Orgasmic Cookie Dough from Periods, Poo & A Glorious You), a big-ass pumpkin and a new delivery of chocolate chips.

I’d rather celebrate what they are, rather than what they are NOT, but this is 2020 and we like labels for ease of navigation. So, for your convenience, please know that these babies are …

Vegan
Gluten-free
Added sugar-free
Dairy-free
Egg-free
Nut-free

More importantly, here is what they ARE …

Bursting full of colon-cleansing resistant starch
Rich in antioxidants
Chocolate-chip-full of Magnesium
A source of zinc
Moist (does that word make you uncomfortable?)
I’ll say it again. M-O-I-S-T.

Is anyone still reading?

This recipe makes half sweet chocolate chips muffins and half savoury pumpkin muffins. Why? Because when people ask me if I prefer sweet or savoury foods I reply: both, it depends on the context.

1/2 cup gluten-free all-purpose flour (I used this gf flour from The Source Bulk Foods – not sponsored) or you can get equally as glorious results with buckwheat, brown rice or cassava flours
1/2 cup green banana flour (green banana resistant starch works just as well if that’s all you can find)
1 cup cooked chickpeas
1 1/2 cups raw pumpkin, seeds and skin included, chopped
1 teaspoon bicarbonate soda
25 drops of organic liquid stevia
A splash of vanilla extract
1/3 cup chocolate chips (use a naturally dairy-free variety of dark chocolate chips)

Method

Preheat a fan-forced oven to 170 degrees C. Line a 12-hole muffin tin with 10 large paper cases. I used the ‘If You Care’ brand (you can Google them) for sustainability bonus points, but I’m an environmental evangelist. Please just use what you can find.

In a bowl, combine the flours and bicarb and give the lot a good stir. In a blender whizz the pumpkin and chickpeas together with 1 cup water until smooth and pureed.

Combine the wet and dry ingredients and divide half the mixture among 5 muffin tins. To the remaining batter, fold in the remaining ingredients. Divide this mixture among the remaining muffin tins.

Bake for 30-35 minutes, or until golden brown (the chocolate chips numbers will be slightly darker thank to the vanilla).

These store in an airtight container for up to five days, or you can wrap in biodegradable cling wrap and freeze for up to three months.

I like serving them (both the sweet and savoury varieties) with roasted cashews, plus homemade nut and seed butters.