I am so excited to share this recipe with you! I honestly can’t believe how delicious these cupcakes are! Since I made them last week I can’t keep enough stock in the fridge. I bake a batch and they are quickly devoured in a few days! I have another black bean recipe which I posted back in 2015 which you can check out here. This is a similar recipe but has eggs and a couple of different ingredients. They are both great recipes but I wanted to make an eggless version for those with allergies as eggs are one of the top allergenic foods. The two recipes require similar ingredients but the results are fairly different. This version is a bit more dense, chewy and a cross between a brownie and a cupcake. Yum!
Lara’s tip: Include a minimum of 1/2 cup of legumes in your daily diet for optimal health!
In my previous post (check it out here) I discussed some of the benefits of black beans and including legumes in your diet. I won’t go into the details again, but check out the post if you’re interested. Legumes are a normal part of my diet and always have been. I was raised on a mediterranean diet with plenty of legumes. We didn’t necessarily consume it daily but definitely a few times per week. I now make it a point to consume legumes on a daily basis. Anywhere from 1/2 cup and upwards will be beneficial to your health. What’s amazing about this recipe is that you can’t tell that there are beans in this yummy cupcake. My kids had no idea that they contained beans until they saw me make them (hee hee). I was trying to keep it as my little secret because I thought they’d stop eating them. But to my surprise that wasn’t the case at all! They pitched in and helped me bake and continued to devour them. Needless to say I couldn’t be happier. My kids are great eaters and have developed a palate for “healthy” food but they haven’t taken much to beans. So having them devour these cupcakes makes me super happy!
Try it out and let me know how they turn out!
- 1 cup of rolled oats
- 1 cup of coconut sugar
- 4 tbsp cacao powder
- 2 tsp baking powder
- 1 tsp baking soda
- 3 cups of cooked black beans
- 1 cup of pureed pear or apple sauce
- 6 tbsp organic cold pressed coconut oil
- 2 chia egg replacers
- 1 tbsp apple cider vinegar
- 2 tsp vanilla
- ¼ - ½ cup dark chocolate chips (optional)
- ¼ - ½ cup walnut pieces (optional)
- Preheat over to 350°C
- In a food processor place oats and pulse until flour like texture. Add to the oat mixture all dry ingredients including coconut sugar, cacoa powder, baking powder and baking soda. Pulse until incorporated for approximately 30 seconds. Place into a bowl and set aside.
- Place black beans in food processor and pulse 3-4 times just to break it up. Add all wet ingredients including pear puree or apple sauce, coconut oil, chia egg replacer, apple cider vinegar and vanilla and pulse until smooth. Add dry ingredients to black bean mixture and pulse until fully incorporated.
- Line 21 cup muffin tray with liners and place ¼ cup of mixture into each liner.
- Top each cupcake with 3-5 chocolate chips and/or a few walnut pieces. (optional)
- Place in preheated oven and bake for approximately 40 minutes or until toothpick comes out clean.
The baking soda and vinegar combination acts as an egg replacer and adds volume to the cupcake. This will need to be mixed separately and added after the dry and wet ingredients have been mixed.