Chocolate Black Bean Cupcakes

These delicious cupcakes are gluten-free, dairy free and diabetic friendly, as they contain loads of protein and fiber, and very little sugar.  Coconut sugar is a healthy form of sugar, yet xylitol can be substituted instead, if desired. This makes a great, healthy snack for school lunches or at the office!

Chocolate Black Bean Cupcakes

Prep time: 10 minutes

Prep notes: use a food processor for best results

Baking time: 18 – 19 minutes

Servings: 12 cupcakes

 

Ingredients: 

1 ¼ cups black beans, drained and rinsed

2 Tbsp water

½ cup quinoa flour

½ cup chickpea flour

1 egg

1/3 cup unsweetened cocoa powder

½ cup coconut sugar (or xylitol)

1 tsp baking powder

½ tsp baking soda

1 tsp xanthan gum

2 tsp vanilla extract

1 cup unsweetened applesauce

½ cup semi sweet chocolate chips

 

Directions: 

  • Preheat oven to 350 degrees.
  • Place 12 parchment cupcake liners in a muffin / cupcake pan & set aside.
  • Place the black beans in a food processor along with the 2 Tbsp of water and process until fairly smooth.
  • Add the egg and process again until smooth.
  • Add both flours, cocoa powder, coconut sugar, baking powder, baking soda, and xanthan gum.  Process to blend.
  • Add vanilla and applesauce.  Process until well blended and fairly smooth.
  • Fold in chocolate chips by hand.
  • Divide the cupcake mixture evenly into the prepared muffin / cupcake pan.
  • Bake for 18 to 19 minutes.
  • Cool cupcakes slightly before moving them onto a baking rack to finish cooling.

 

Informational Resources:

Black Beans – World’s Healthiest Foods