Gluten Free Black Bean Chocolate Cupcakes & Donuts!

 Who knew black beans could be so versatile??

Read more for 2 recipes: Gluten free black bean cupcakes and black bean donuts!

INGREDIENTS:

• 1 can of rinsed well black beans (15 oz)
• 2 eggs
• 1/4 cup coconut oil melted
• 1 scoop Muscle Gauge whey isolate in Peanut Butter Flavor (use discount code "vmfitness" at checkout for 20% off!)
• 1/4 cup canned pumpkin
• 1/4 cup cocoa powder
• 1/4 cup honey or agave
• 2 TBS vanilla extract
• 2 tsp cinnamon
• Optional sprinkles 

 METHOD:

• Rinse beans well
• Blend/puree beans with eggs and melted coconut oil 
• Mix all wet ingredients together, then add in dry ingredients. MIX WELL!
• Mix in optional sprinkles!

If making donuts:
-- grease up your donut pan, pour batter into mold. Should make 12 donuts. Bake at 350 F for 15 minutes or until toothpick comes out clean

If making cupcakes:
-- grease up cupcake liner and fill liners with batter (I love using silicone cups!). Bake at 350 F for 15-18 minutes or until toothpick comes out clean


  FROSTING:

• 1 scoop Muscle Gauge casein protein powder + 1 scoop Muscle Gauge whey protein powder + 5 TBS water
• Mix well together!
• If you don't have casein, mix 2 scoops whey with 1 TBS water a little bit at a time until frosting consistency!
• Frost the cupcakes/donuts after they've cooled!