A few years ago I was in a health food store that I shop at on a regular basis and someone was doing a taste test of chocolate cupcakes. They were delicious and wheat free, dairy free, gluten free, soy free, nut free and vegetarian. You would have never known. She was handing out little recipes cards, so I had to try it out myself. They tasted the exact same way but I did add some semi-sweet chocolate chips to add a kick.



1 14oz can organic black beans

4 large eggs

1/2 cup agave syrup

3 tbsp. cocoa powder

1 tsp. baking powder

1/2 tsp. baking soda

2 tbsp. safflower oil

1 tsp.vanilla extract

3/4 cup semi-sweet chocolate chips


Preheat oven to 350F. Prepare and coat  1 muffin tin tray. Drain and rinse black beans well. In a blender, combine black beans, eggs, agave syrup, cocoa powder, baking powder, baking soda, oil and vanilla. Blend together until black beans are fully puréed  Stir i n chocolate chips into batter. Pour batter into muffin cups. Bake for 20 -25 minutes or until cooked through. Remove from oven and let muffins cool completely before serving.