These really are the best chocolate black bean cupcakes!
Even healthy eating can, and I might argue we should, include treats. Healthy eating doesn’t have to be bland or boring. And these cupcakes are just the proof you need! Now, if you are like me, trying to maintain a little healthy balance in your life, and want to pick a treat that is a little more health conscious… Then this chocolate black bean cupcake recipe it just what you are looking for! They are moist, decadent and delicious. Best of all? They ( your kids, spouse, neighbours or whoever) will never know they are made with BLACK BEANS!!!
This winning recipe checks all the boxes of a healthy and tasty treat.
Firstly, they are loaded with protein, fiber and lots of minerals and vitamins. The black beans in the recipe up the nutrient density and make these a perfectly healthy treat! Unlike refined grain based flours you find in most cupcakes, black beans contain minerals such as iron, phosphorus, calcium, magnesium, manganese, copper, and zinc. These minerals are required for many functions in the body including healthy bone, blood cells, hormones and enzyme production to name a few. Their high fiber also help to slow the rise of blood sugar and keep our bowels moving regularly. In addition to high fiber and minerals beans contain B vitamins and phytonutrients that help with energy metabolism and reducing inflammatory molecules in your body such as homocysteine.
Secondly, they are delicious, versatile and kid approved! Beyond the health benefits of swapping out the grain based flour with black beans, these cupcakes can double as a muffin for a school snack or as a birthday cupcake with your favourite icing. It’s the best chocolate muffin I’ve had and whenever I take them to an event, I’m asked for the recipe. They are proof that healthy treats can still be great! These are a go to in my house.
What’s more is, these chocolate black bean cupcakes are grain free, gluten free and dairy free. But, don’t tell anyone!
They really are the best chocolate black bean cupcakes you find!
Black Bean Chocolate Cupcakes
Equipment
- Blender
- muffin pan
- muffin pan paper liner
- small bowl
Ingredients
- 15.5 ounce black beans (canned, reduced sodium, drained and rinsed)
- 4 eggs
- 1 tbsp vanilla extract
- 5 tbsp coconut oil extra virgin
- ¾ cup cane sugar
- 5 tbsp cocoa powder dark is best
- 1 tsp baking powder
- ½ tsp baking soda
Instructions
- Preheat oven to 350 degrees
- Place large paper liners in muffin pan.
- Add black beans, 4 eggs, vanilla extract, sugar and coconut oil to the blend. Blend on high for 1-2 minutes until smooth.
- In a small bowl gently mix cocoa powder, baking powder and baking soda.
- Add dry ingredients to the blender.
- Blend on high for another 1-2 minutes.
- Pour batter into prepared pan.
- Bake for about 20-25 minutes until cupcakes are completely cooked. I find 22 minutes perfect.
- Optional: Allow to cool completely before icing.
- If using a mini muffin pan reduce baking time to 16-18 minutes.
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These are delicious! Kid approved. I put 1/3 c coconut sugar in mine and added a cup of semi-sweet chocolate chunks and made “frosting” with cream cheese mixed with Greek yogurt, maple syrup and vanilla.
Amazing! Thank you for the feedback. The frosting also sounds delicious!
How should the cupcakes be stored, and how long will they keep?
After they cool, I store them in an air-tight container. They can last 2-3 days at room temperature or up to 4 in the fridge, however, they rarely last past 2 days in our house.
I sweetened them with Medjool dates. Delicious.
Oh, that’s a great idea! How many did you use?