Black Bean Cupcakes

cupcakesThese cupcakes are so good I didn’t get to take a photo of them before most of them were gone!

The kids didn’t even notice that they were made with Black beans!  High Fiber and Protein makes these a great treat.

I adapted this from a friend’s brownie recipe.  I reduced the oil and replaced one egg with an egg white.

1 19 oz can of black beans rinsed and drained well

2 large eggs and 1 egg white.

1/2 cup Honey

1/3 cup Cocoa

1/2 tsp Baking Soda

1/4 cup coconut oil (melt coconut oil in a pan gently to make it into a liquid).  Remember Coconut oil is a Healthy” oil.

1 Tbsp Vanilla extract

1 tsp Baking Powder

Add all ingredients to blender and process until smooth.  Pour in cupcake wrappers (foil wrappers work best) in muffin pan.

Bake at 350 degrees 20-25 minutes until a toothpick inserted comes out clean.  I added a raspberry to some and iced some with  vanilla icing.  Delicious on their own or with a tiny scoop of low fat frozen yogurt!