Lew's Garbanzo Bean Chocolate Muffin Recipe - No Dairy, Eggs, Gluten, Sugar, Wheat, or Yeast - Low GI (Glycemic Index)

• 2 cups Garbanzo Bean Flour (if not available locally - Bob's Red Mill Garbanzo Bean Flour online)
• 1/4 cup Organic Cocoa Powder (not roasted)
  
• 1 teaspoon Baking Soda
• 1 & 1/8 cups Unsweetened Organic Soy Milk - add 1 tablespoon of lemon juice & let sit 15 minutes to thicken up (Edensoy or Westsoy)(substitute for buttermilk - 1 teaspoon lemon juice for each 1/3 cup Unsweetened Organic Soy Milk) (Rice milk will not work well. Since soy milk has much more protein, it will thicken better.)
• 2 tablespoons Lecithin Granules - add 4 tablespoons of extra light olive oil and stir until the granules dissolve (substitute for 2 eggs)
• 2 teaspoons Organic Vanilla Extract
  
• 1 & 1/2 teaspoons Celtic Sea Salt
• 1/8 cup Xylitol*
  

*Xylitol is a Natural & Safe Sugar Substitute*

NOW Xylitol - 8 oz. - at the Lowest Price on the Net

Bake for about 19 minutes at 350 degrees. Makes 12 regular sized muffins. Fill each baking cup 2/3 with batter. If you put your muffins in the refrigerator, they will lose their freshness faster then leaving them out. If you want to keep your muffins longer than 2 days, freeze them within 24 hours, but allow them to cool first.