Chocolate black bean cupcake

This is my very first post because it is my new favorite recipe!!

Those who know understand that I'm constantly experimenting in the kitchen. My kitchen is my safe haven. It's a place free of judgement and a space I feel free to experiment, be creative and learn, even though learning brings with it some failure.

Ahh this word failure, how I've dreaded it for most of my life. I have spent most of my life trying to not fail. After all if I fail, it means I'm flawed and actually human. So I won't try...that way I won't fail. I'll just live under the radar. Live my ho hum life and not take risks. This was me... until not too long ago. Living the "safe" life, dreaming about things that I really wanted to do but never taking a step, lest I stumble and fall. I don't think I made these decisions consciously but if I'm really honest with myself I can admit that avoiding failure was at the root of my "safe" life.

Until now that is. I have recently come to embrace the word failure. Yes I said it ... embrace failure! I've recently embraced this word and allowed it into my life without beating myself up every time I encounter it because failure allows me the opportunity to recognize that I'm actually trying! I'm actually taking risks! I'm actually doing something I desire to do and not hiding behind my fear of failure!

So here I go with my first ever blog post. Taking a risk. I will likely stumble along the way but I'm actually doing the very thing I've wanted to do for the last few years. Thank you for joining me on my journey. I hope you enjoy the recipes!

I will leave you with this quote.  It's not mine but I'm not entirely sure who said it:

"No one has travelled the road of success without first crossing the streets of failure."

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Chocolate black bean cupcake

Yield: 10-12

Author: Lara

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

I've been trying to bake more with beans to increase the nutritional content of our food. I send these off to school with my kids and they absolutely love them! I hope you enjoy them as much as we do!

Ingredients

• 1/2 cup of rolled oats
• 1/2 cup of coconut sugar, sucanat or maple syrup
• 2 tbsp cacoa powder
• 2 tsp baking powder
• 1/2 tsp baking soda
• 5 cups of cooked black beans
• 1/2 cup of pureed pear or apple sauce
• 1 egg
• 3 tbsp organic cold pressed coconut oil
• 1 tsp vanilla
• 1/4 cup dark chocolate chips (optional)
• 1/4 cup walnut pieces (optional)

Instructions

1. Preheat over to 350°C
2. In a food processor place oats and pulse until flour like texture. Add to the oat mixture all dry ingredients including coconut sugar, cacoa powder, baking powder and baking soda. Pulse until incorporated for approximately 30 seconds. Place into a bowl and set aside.
3. Place black beans in food processor and pulse 3-4 times just to break it up. Add all wet ingredients including pear puree or apple sauce, coconut oil, egg and vanilla and pulse until smooth. Add dry ingredients to black bean mixture and pulse until fully incorporated.
4. Line 12 cup muffin tray with liners and place 1/4 cup of mixture into each liner.
5. Top each cupcake with 3-5 chocolate chips and/or a few walnut pieces. (optional)
6. Place in preheated oven and bake for approximately 30 minutes or until toothpick comes out clean.

Notes:

 

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