Banana and Black Bean Chocolate Cupcakes with Avocado Frosting

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  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 10 people
  • Course: Desserts


  • pecans: 1 cup
  • old-fashioned rolled oats: 3/4 cup
  • granulated sugar: 3/4 cup
  • almond meal or almond flour: 1 cup
  • baking powder: 1 1/2 tsp
  • salt: 1/2 tsp
  • banana, ripe and cut into chunks: 1
  • black beans, rinsed and drained: 1 cup
  • unsweetened cocoa powder: 1/2 cup
  • eggs, large: 2
  • coconut oil, melted: 1/3 cup
  • vanilla extract: 2 tsp
  • semisweet mini chocolate chips: 1/2 cup
  • AVOCADO Frosting::
  • Haas avocado, peeled, pitted and cubed: 1
  • confectioners' sugar: 1 cup
  • lemon zest: 1
  • lemon juice: 1 tsp
  • vanilla extract: 1 tsp


  1. Turn the function selection dial to bake and preheat the oven to 350ºF. Line two 6-cup muffin tins with paper liners.
  2. Pulse the pecans, oats, and granulated sugar in a food processor until the pecans and oats are finely ground. Transfer to a medium bowl. Stir in the almond meal, baking powder, and salt until blended.
  3. Place banana and black beans in the food processor and pulse until pureed. Transfer to a large bowl. Whisk in the eggs, coconut oil, and vanilla until combined. Stir in the chocolate chips. Slowly add the dry ingredients just until blended.
  4. Divide the batter among the prepared muffin cups. Place the cupcakes in the oven on position 1 and 3 and bake until a toothpick inserted in the center comes out with a few moist crumbs attached, about 20 minutes, rotating the muffin pans halfway through baking time. Cool in the pans on a rack for 5 minutes. Remove the cupcakes to a rack and cool completely.
  5. To make the frosting, place the avocado, confectioners' sugar, lemon zest, lemon juice, and vanilla in the food processor and pulse until smooth. With a small metal spatula, spread the frosting over the tops of the cupcakes.

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