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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