Servings: 11 Cupcakes
Ingredients
Cake
- 1 15-ounce can white beans cannellini or Great Northern rinsed and drained
- 3 large eggs
- 3 tablespoons apple sauce
- 2 teaspoons vanilla
- 5 tablespoons honey
- 3 tablespoons melted coconut oil
- ½ teaspoon sea salt
- ⅛ teaspoon turmeric optional for color
- ¼ cup coconut flour 32 grams
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- stevia as desired for extra sweetness
Frosting
- 1 large ripe avocado
- 2 tablespoons maple syrup
- 2 tablespoons cocoa powder
- ½ teaspoon vanilla extract
- pinch sea salt
- 1-2 teaspoon s water as needed to thin
Instructions
- Preheat the oven to 350 degrees.
- In a food processor, mix the beans, eggs, apple sauce, vanilla, honey, oil, salt, and turmeric (if using) until smooth (about 30-60 seconds).
- In a separate bowl, sift together the coconut flour, baking soda, and baking powder.
- Add the dry mix into the processor and process until well combined.
- Taste the batter and add stevia as desired for more sweetness. (suggestion: 1/8 - 1/4 teaspoon)
- Divide the batter among 10-12 paper muffin cups.
- Bake 20-24 minutes or until the top feels firm to the touch.
- Cool the cupcakes.
- Add the frosting ingredients to the processor and blend until smooth.
- Top the cooled cupcakes with the frosting. Decorate with sprinkles, if desired.
Notes
Recipe and photo from Oatmeal With A Fork.
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