Simply the best chocolate cupcake recipe I've come up with so far, and it low glycemic, high on protein and fiber.
Author: Your Healthy Hedonista
Recipe Type: Baking
Cusine: Healthy
Serves: 7
Ingredients
Wet Ingredients
1 Tbsp Walden's Pancake Syrup
28 g peanut butter
100 g black beans, drained and rinsed
110 g egg whites
45 mL water
50 g light cream cheese
7 drops of liquid stevia
Dry Ingredients
40 g Gluten Free Pancake Mix (or regular will do!)
20 g unsweetened cocoa powder
12 g PB2 (powdered peanut butter)
2 Tbsp Xyla (granulated xylitol)
18 g Quattro Chocolate-Peanut Butter Protein Powder
1 tsp baking powder
56 g Camino dark chocolate chips
Instructions
Preheat the oven to 350 F, and lightly grease 7 silpat muffin molds.
In your Ninja mini food processor measure out the wet ingredients first. Simply put your processor bowl on your digital scale and keep taring to zero after each ingredients is weighed in. I prefer to do the wet ingredients first to ensure even blending.
Add your dry ingredients except for the chips, by the same method. This recipe will exactly fill the bowl but allow you to put the lid on nicely. Blend for under a minute, scraping down the sides. Remove the blades, fold in the chocolate chips, and then divide evenly into the muffin molds.
Bake for about 16-18 minutes or until puffed up but not overcooked!
Let cool for a few minutes before eating.
Notes
Because a third of the carbs come from beans and xylitol, these are a very moderate glycemic treat packed with fiber from the cocoa powder and beans.