Heart Beet Cupcake

Heart Beet Cupcake

Nothing says "I love you" like a Heart Beet Cupcake!
Print Recipe
CourseDessert
Total Time20 minutes
Servings12
Calories125kcal

Ingredients

  • 15 oz. low- sodium canned chickpeas rinsed and drained
  • 3/4 cup low-sodium canned beets rinsed and drained
  • 3 Large eggs
  • 3 tbsp coconut Oil melted
  • 1/2 cup brown sugar
  • 3 tbsp unsweetened cocoa powder  
  • 3/4 tsp baking powder
  • 1/8 tsp baking soda
  • 1/2 tsp salt

Instructions

  • Preheat oven to 350°F.  
  • Blend all wet ingredients except eggs in a food processor until smooth.
  • Add dry ingredients and blend to incorporate.
  • Add eggs and blend until fully combined.
  • Scoop into paper-lined cupcake pans and bake 18-20 minutes

Notes

Top with your favorite frosting or melted chocolate 
Nutrition Facts
Heart Beet Cupcake
Serving Size
 
1 cupcake
Amount per 1 Serving
Calories
125
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
1
g
Cholesterol
 
47
mg
16
%
Sodium
 
275
mg
12
%
Carbohydrates
 
17
g
6
%
Fiber
 
2
g
8
%
Sugar
 
11
g
12
%
Protein
 
4
g
8
%
Vitamin D
 
1
µg
7
%
Calcium
 
45
mg
5
%
Iron
 
1
mg
6
%
Potassium
 
116
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.

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