Name: Heart Beet Cupcake
Total time: 20 min
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

Heart Beet Cupcake

Nothing says "I love you" like a Heart Beet Cupcake!

Print Recipe

CourseDessert

Total Time20 minutes

Servings

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

Saturated Fat

Trans Fat

Cholesterol

Sodium

275

Carbohydrates

Fiber

Sugar

Protein

Vitamin D

µg

Calcium

Iron

Potassium

116

* Percent Daily Values are based on a 2000 calorie diet.

Heart Beet Cupcake