1. Combine all ingredients (except Andes mints) and mix until smooth. Preheat cake pop maker and coat with non stick spray. ** You can also use this batter as muffins or mini muffins. Bake at 375 for 8-10 minutes (mini muffins)/ 15-18 minutes (regular muffins).
2. Pour 2 tsp batter into each cake pop mold, add Andes mint, cover with additional batter, close lid, and cook 3-4 minutes. Repeat with remaining batter.
3. Prepare chocolate coating by adding chocolate chips and coconut oil to a small bowl. Microwave on high for 30 seconds, stir, and repeat in 15 second increments until melted and smooth. Drizzle pops with chocolate and sprinkle with chopped mints if desired.
NUTRITIONAL INFORMATION: calories- 28, fat- 1 gram, carbs- 3 grams, protein- 2 grams PER serving