Prep Time: 10 minutes
Cook Time: 15 minutes
Chickpeas, bananas, and dark cocoa powder are the base for these exquisite, surprisingly healthy cupcakes. No sugar, dairy, or flour to make you feel guilty so go ahead and DIG IN!
Chickpeas/garbanzo beans are high in fiber and protein and have been shown to lower cholesterol and contribute to feeling fuller longer. These cupcakes are a winner for diabetics as well since the added protein and fiber coupled with the natural sugars of fruit puree and maple syrup (vice processed white sugar) are better at helping to maintain lower and more consistent blood sugar levels.
- 6 sheets of graham crackers (crushed)
- 1 (15 oz) can of chickpeas, drained AKA garbanzo beans
- 3/4 cup of mashed banana
- 1/2 cup of maple syrup
- 1/3 cup of unsweetened cocoa
- 1 tsp baking soda
- 1 tsp baking powder (non-aluminum)
- 3 Tbl coconut oil (liquid form)
- 1 tsp vanilla
- 1 pinch of cinnamon
- 1/3 cup of vegan marshmallows
- 1/3 cup of vegan dark chocolate chips
1. Preheat oven to 350 degrees.
2. Prepare 12 cupcake holders in a muffin pan. Add a teaspoon of crushed graham crackers to the bottom of each cupcake holder and spread evenly.
3. Put the chickpeas, banana, maple syrup, cocoa, baking soda, baking powder, coconut oil, vanilla and cinnamon to a food processer and blend until smooth.
4. Divide the cupcake batter on top of the graham cracker “crust” in the cupcake holders.
5. Top each cupcake with the dark chocolate chips and the marshmallows, pushing the topping into the batter but not mixing.
6. Bake cupcakes in the preheated oven for 15 to 22 minutes. Cupcakes are done when a toothpick inserted in the middle comes out clean.
**Baking note** Flourless mixtures tend to bake wet and may look different than a flour based cupcake when done. Wet ingredients also tend to vary in amount of moisture and viscosity, which may impact the cooking time and the consistency of the final product.
*Image courtesy Flickr creative commons.