Dark Chocolate Protein Mini Cupcakes with Yogurt Chips
Makes about 36 mini cupcakes
2 cans low sodium black beans
4 tbsp. unsweetened cocoa powder
3 scoops Level 1 Ice Cream sandwich
1 whole egg
½ cup Xyla or Stevia sweetener
1 tbsp. baking soda
1 tsp. baking powder
1 tsp. pink sea salt
1 tbsp. coconut oil
Topping (optional): mini yogurt chips
Nutritional Value: (per mini cupcake)
Carbs: 4 grams
Fat: ½ gram
Protein: 4 grams
Preheat oven to 375 degrees. Take a mini cupcake pan, or regular one if you don’t have the mini and lightly spray with PAM.
In a blender, place the two cans of black beans, coconut oil and 1 egg and blend until the beans are completed pureed. Add in the cocoa powder, stevia, baking soda, and sea salt and blend again. Finally add in the protein powder and blend thoroughly until all ingredients are mixed well.
Scoop about 1 tbsp. of batter into each cupcake tin, sprinkle mini yogurt chips on the top of each of cupcake batter.
Bake in oven for about 20 minutes. Cool and then serve J