Iron Rich Vanilla & Black Bean Cupcakes

For many of my younger clients 3 of the key things we are often working on in their diets are:
- increasing their intake of fibre (from plant foods)
- increasing their protein intake and
- increasing iron rich foods

These cupcakes tick all of those boxes as a snack as well as being gluten free and dairy free for anyone who needs to avoid these foods for any reason.

This mixture can also be halved and poured into a brownie tin instead and cut into squares. Its a favourite of mine and my kids (who still dont realise its made with beans 🤫)

INGREDIENTS
2 x 400g tin organic black beans (strained and rinsed)
6 x Tablespoons coconut oil
5 x large eggs (preferably organic)
3/4 cup cocoa powder
3/4 cup raw or rapadura sugar
pinch of salt
3 tsp vanilla powder or essence
1 tsp baking powder

METHOD
1. Preheat oven to 170 degrees Celsius. Prepare your muffin tins (I make 12 from this recipe) by spraying with olive oil or paper cups.
2. Blend all ingredients together in a food processor, blender or Thermomix at high speed until a smooth batter forms. It can often look quite runny but don’t fear!
3. Cook for approx. 20-30 mins until ready (check they are ready by placing a skewer or knife in the centre and see if it comes out clean)

Easy and delicious!

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My favourite minestrone soup