This is a recipe that was originally given to me by a friend, but I’ve made some tweaks and adjustments along the way! I love finding alternative, healthy recipes for my favorite treats. It allows me to enjoy sweets without feeling the negative effects of all the sugar and carbs. The beans and eggs create a very moist cake that lacks no flavor and has no hint of being healthy. Whenever I have people taste the cake I ask them to try and guess what it is made of. I don’t think anyone has guessed beans correctly yet. It is difficult to make a healthy dessert taste as good as the original sugary version, but these cupcakes make a strong case. I may even dare to say it is better than the original! The frosting came from a recipe I found on pinterest with a coconut cream base. To all you sweet tooths out there, try them out and let me know what you think!
- 15 oz cannelini beans (for vanilla cupcakes) or black beans (for chocolate cupcakes)
- 5 eggs
- 1 Tbs vanilla
- 1/2 tsp salt
- 6 Tbs coconut oil
- 1/2 cup honey or agave nectar
- 6 Tbs cocoa powder (for vanilla cupcakes sub vanilla protein powder)
- 1 tsp baking powder
- 1/2 tsp baking soda
Set oven to 325°F. Blend beans + 3 eggs + vanilla + salt. In mixer, cream butter/oil + honey + 2 eggs. Add the bean mixture to the mixer and then add the dry ingredients. Bake for 40-45 min for a cake and 20-25 for cupcakes. (I always check them earlier than 20 minutes and they seem to finish cooking a little sooner than that). ENJOY!