Yes, I said black beans and cupcakes in the same sentence. But don’t worry! You will never know there are black beans in these cupcakes. And that is just the start on how healthy these tasty treats are.
Not only do these cupcakes have black beans, they also have:
- Almond butter. This adds texture and creaminess, and almonds are great for helping regulate blood sugar and supporting heart health. Make sure to buy an all-natural almond butter that is free from hydrogenated oils, preservatives or added salt and sugar.
- Dates. These amp up the sweetness in this recipe, and using dates rather than processed white sugar boosts fiber and antioxidant content, making your taste buds and your colon happy.
- Local honey. Honey is another great sweetener choice, as it is processed very little (if at all). Always choosing foods as close to nature as possible ensures you are getting foods in the form our body was designed to encounter it, with the least junky “stuff” (preservatives, artificial colors, etc.) Local honey is also thought to help combat seasonal allergies, so that’s an added bonus! (Keep in mind honey is not recommended for littles under 1 year old).
- Pasture-Raised eggs. If you’ve ever had the pleasure of using pasture-raised eggs, you know how gorgeous and dark orange the yolks are. To put it simply, chickens, just like us, are healthier when they get outside and get some sunshine. This leads to healthier, more nutritious eggs. Cage-free is a great start, but pasture-raised is best.
Audrey and I really enjoyed whipping these up together this morning. I encourage you to invite your kids into the kitchen with you, at least once a week, even if they are only 2! This helps to foster a love a cooking from an early age, plus it is a really fun, sensory experience!
Audrey loved helping me pick up the beans from the strainer to place them in the food processor. The dates were fun as well, and their sticky texture was great sensory play. We also practiced counting to ten as we took the dates out of the bag.
She also really enjoyed helping me scoop the batter into the pans. There were many messes to be made (including feeling the batter with her hands and scooping some onto the table instead of the pan), so whenever I cook or bake with her, I just have to remember to be patient and leave plenty of time for detours. After all, those are the moments that make it so fun and memorable, right?
Enjoy trying this recipe with your kiddos!
1 can no-salt-added black beans, drained and rinsed
1/4 C almond butter
1/3 C local honey
1/2 C cocoa powder
2 eggs, beaten (preferably pasture-raised)
2 t vanilla
Mini chocolate chips
Chop the dates in a food processor. Add remaining ingredients and blend well. The cupcake batter will be thick and goopy looking.
Scoop into a sprayed muffin pan. We used a jumbo muffin pan that makes 6 muffins and it worked perfectly. You could also try mini-muffin pans. Sprinkle mini chocolate chips on top.
Bake at 350 for about 20-25 minutes. When checking with a toothpick, the toothpick will not come out entirely clean and that is ok – you don’t want them to get too dry.
Store in wrapped plastic in the fridge so they don’t dry out or go bad.
I would love to hear what you think after you taste this healthy treat!