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Banana Black Bean Cupcake
Perfect for a quick snack or dessert, this unique recipe brings a delicious twist to your traditional cupcake! Treat yourself to a Banana Black Bean Cupcake, a delightful fusion of sweet bananas and nutritious black beans. These moist, fiber-rich cupcakes are both wholesome and satisfying, making them a guilt-free indulgence.
- Preparation Time: 15 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour
Ingredients
Servings:
8
Part A
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1 cupself-raising flour
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½ cupoat flour
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½ tspbaking soda
Part B
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2 pcsripe bananas about 150g
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½ cupblack beans
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3 tbspcooking oil
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1 tbspground flaxseed
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3 tbspwater
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1 tbspchia seeds
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1 tspvanilla extract
Instructions
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Preheat the oven to 170°C (340°F).
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Blend oats into a fine powder to make oat flour.
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Mix self-raising flour with oat flour and baking soda, then sift them together.
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Combine ground flaxseed with water and let it sit for 5 minutes until it forms a gel-like consistency (this replaces 1 egg).
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Rinse the canned black beans with clean water, then mash or blend them into a black bean paste.
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Mash the bananas into a puree.
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Mix the flaxseed gel, black bean paste, banana puree, and the rest of Part B ingredients until well combined.
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Add Part A to Part B and stir until evenly mixed.
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Pour the batter into mini cupcake molds, filling each about 80% full.
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Bake in the oven for 35-45 minutes, or until completely cooked through.
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Remove from the oven and let cool at room temperature before enjoying.
