▢ 1 can Black Beans ▢ ½ cup Maple Syrup ▢ ¼ cup Natural Peanut Butter ▢ ¾ cup Soy Milk ▢ ½ cup Rolled Oats ▢ 2 tbsp Coconut Oil ▢ 1 tsp Vanilla Extract ▢ ½ cup Cocoa Powder ▢ 2 tsp Baking Powder
In a high-speed blender, add all the ingredients: black beans, maple syrup, peanut butter, milk, vanilla extract, rolled oats, coconut oil, cocoa powder, baking powder.
Blend on high speed until smooth and consistent. If your blender has a tamper attachment, use it to help the food blend evenly together.
Fill the two prepared mini muffin trays up to the top of the cupcake cases.
Bake in the center rack of an oven preheated to 350°F (180°C) for 15-18 minutes.
Prep Time: 15 minutes Cook Time: 15 minutes Makes: 24 Mini Cupcakes Calories: 56 kcal per Cupcake