Cupcakes for Breakfast?

When the cupcakes are made from black beans, eggs and honey, why not have them for breakfast?!  This recipe is adapted from one of my favorite websites, Healthy Indulgences. These cupcakes are a great treat because they are grain free, sugar free, fiberful and taste great too!  Sounds too good to be true, but they are miracle cupcakes.  This recipe uses 5 eggs which is ALOT, but needed to bind all the ingredients together.  The added bonus is that the eggs add about 2 grams of protein to each serving so this cupcake is a power snack filled with fiber and protein that will keep you fueled for hours!

 Healthy Flourless Chocolate Cupcakes
-Makes 15 cupcakes

1- 15 oz. can black beans or 1 1/2 cup cooked black beans

5 eggs

1/3 cup oil

1/3 cup cocoa

1/3 cup honey

1 tsp. vanilla

1 tsp. baking powder

1/2 tsp. salt

1/2 tsp. baking soda

-Rinse black beans in a strainer then place in blender.  Add remaining ingredients and blend together.  Scrape the sides of the blender to make sure all the powder ingredients get incorporated. 

-It may take a few minutes to blend, but you want a smooth pudding texture when it's done.








-Pour batter into cup cake liners filling them about 2/3 full.

-Bake at 325 degrees for 15-20 minutes.  Cupcake top will spring back when touched when the cupcake is done.

 

These cupcakes are good plain, or can be frosted with any variety of sugar free options.  Here are a few ideas:

• Mix sugar free pudding with less milk than is called for until pudding has a frosting like texture.
• Add a dollop of whip cream and fruit to each cupcake (like I did in the picture)
• Mix peanut butter and honey together in equal parts to turn the cupcake into a chocolatey peanut butter delight.
• Add a swipe of an all natural fruit jam. (It's good with raspberry!)
• Mix cream cheese and honey together for a lovely cream cheese frosting.

Enjoy!