Drum roll please… The secret ingredient in these delicious cupcakes is Cannellini Beans. Gluten Free Gooeyness!
After perfecting a Choc Fudge Cake made on Red Kidney Beans (recipe here), I thought to myself if Red Kidney Beans work, then I wonder if other beans would too. So I decided to take the Choc Fudge Cake recipe and replace the red kidney beans. I really didn’t want another chocolate cake for the lunch boxes, so I took out the Cacao and put in some banana and apple.
After adding a bit of this and a bit of that, what I created was a banana apple cannellini bean cake / muffin. My chief taste tester is our daughter Indrani, and I usually get her to name my creations. This one she named Super Sweet Gooey Cake. Super Sweet and gooeyer than normal because of the banana & apple. So here is how I make my Lunch Box Super Sweet Gooey Cake.
Ingredients:
(makes about 15)
- 300g can Cannelinni Beans, rinsed and drained
- 1 medium banana mashed
- 1 small apple grated
- 1 tablespoon Water
- 1 tablespoon Vanilla Extract
- 125g butter
- 2 Eggs
- 2 tablespoons Chia Seed
- 85g Rapadura or Raw Sugar
- 1 teaspoon Baking Bowder
- ½ teaspoon Bicarbonate of Soda
Directions:
- Preheat oven to 180 degrees. Prepare muffin tin.
- Blend Cannelinni Beans, water, chia seeds, vanilla, and butter until smooth.
- Add the banana and apple. Mix again.
- Let it sit for about 5 minutes so chia absorbs some of the moisture
- Add the remainder of the ingredients and blend again.
- Use an ice cream scoop to scoop mixture into muffin tip.
- Bake for 30-40 minutes or until a toothpick inserted into the middle comes out clean
Another 2 ways from this recipe:
- Add grated zucchini to the mix (squeeze out the liquid from the zucchini)
- Add Cacao or Sunwarrior Chocolate Protein Powder for a chocolate twist
Want to Print a copy of this recipe?
Click here to download the PDF Recipe Sheet.