Healthy Chocolate Cupcakes made with Garbanzo Beans and Avocado! (White sugar free and gluten free)

1 can of Garbanzo Beans (Drained and rinsed thoroughly) 

4 eggs

6 oz (1/2 can) of 100% apple juice concentrate (Melted) 

1/4 cup of honey (Increase to up to 1 cup if you prefer a sweeter cake, but I liked it fine like this) 

1/2 avocado

1/4 cup coconut oil melted and cooled
2 and 1/2 teaspoons baking powder 1 teaspoons baking soda
3/4 cup rice flour

1/2 cup coco powder

Blended all together in my Ninja mixer until lump free. (I used a Ninja, you could use a vitamix or a food processor) 

Blended all of the wet ingredients first and then mixed all of the dry ingredients in a bowl and added to the blender.  

Blended until smooth.  

 

Pour about 3/4 full in cupcake cups and cook at 350 for 18-19 mins. (Bake until toothpick comes out clean)

The kids had no idea that I made these any different from a chocolate cake.  Sylvia and JR both ate one and asked for more right away! 

I frosted them with a simple frosting made with coconut oil, a couple TBLSPs of Butter, coco powder and a little powder sugar.  (So the frosting did technically have regular sugar in it, but the baby liked them just fine un-frosted.  I think the 8 year old expects to see frosting on a cupcake, but it was so little, I don't think it can hurt.)