Ingredients
- 15 oz low salt can black beans drained
- 1/2 tsp pink salt
- 1/2 tsp baking soda
- 1 tbs baking powder aluminum free
- 5 tbs coconut oil
- 1 tbs vanilla extract
- 6 eggs room temp
- 1 1/4 cups Xylitol
- 5 tbs unsweetened cocoa powder
- 1 cup greek yogurt for icing
- 2 tbs pb2 for icing
- 1 tsp vanilla extract for icing
Servings: cupcakes
Instructions
- Cupcakes: Preheat oven to 325 Place all ingredients in blender and blend until thick like pudding texture. Spray muffin pan with coconut oil spray or line with cupcake papers. Fill half way . Bake 20-25 minutes. Insert toothpick, if it comes out clean they are done.
- Peanut Butter Yogurt Icing 1 cup Greek Yogurt 2 Tbs of PB (powder) 1 tsp vanilla Mix all ingredients together then pipe onto cupcakes
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