Easy ✔ Refined Sugar-Free ✔ Gluten-Free ✔
This high fiber, flourless, and refined sugar-free cupcake will be one of the healthiest, easiest, and decadent treats to make! It keeps well in the fridge, and it’s a great way to sneak some healthy ingredients in for yourself and your kids. They will never know the difference! Whether you’re looking specifically for gluten-free brownies or flourless brownies are just trying to find a guilt-free homemade cupcake recipe, you won’t find anything better than these.
The secret to moist gluten-free cupcakes is black beans. They add structure and bulk, while also making them super soft and fudgy. We know it sounds crazy to use black beans for a dessert, but trust us on this one. You will not be disappointed. In addition to being gluten-free, a cup of black beans has about half the calories that a cup of all-purpose flour has, it’s got 20% of your daily iron, and it has a slightly higher protein content (15g).
This recipe uses maple syrup instead of refined sugar. Because maple syrup isn’t processed, it contains higher levels of potentially beneficial minerals, including calcium, potassium, sodium, and copper, making it a great natural sweetener and sugar alternative.
The two greatest things about this recipe (other than literally everything already mentioned before) are that it’s so easy to clean up after you’re done because you only need a food processor and the cupcakes are bite-sized! No need for a knife or a spoon, you just pop one in your mouth and enjoy the taste.
It does NOT get better than this. Let’s bake!
You will need:
- Food processor
- Cupcake baking tray
- Cupcake paper
You can find most of the ingredients listed below on Mint Basil Market.
- 1 ⅓ cup or 1 can of Black Beans
- 3 eggs
- ½ cup maple syrup or agave
- 2 tablespoon coconut oil
- 1 teaspoon vanilla extract
- 1 tablespoon brewed or instant coffee
- ½ cup cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup of peanuts or nuts of choice
Making these black bean cupcakes is extremely easy! Let’s get started.
Preheat your oven to 175°C.
Start by adding the beans and 1 egg into the food processor. Blend until smooth.
Add all the rest of your ingredients to the paste except for the peanuts or the nuts of your choice. Blend again until smooth.
Add in your peanuts, but make sure to leave some on the side, and mix using a spoon.
Oil your cupcake baking tray using some coconut oil.
Disperse equally around 3 tablespoons of the mixture for each cupcake.
When you’re done, add the leftover peanuts on top.
Bake for around 20 mins. Let cool at room temp for 30 mins, and enjoy!
If you tried this recipe or have any questions, don’t hesitate to reach out to us.