These muffins are egg and refined sugar free, they are very moist and kids love them!
400 grams of butter beans drained and rinsed well
3 Tablespoons of coconut oil
4 tablespoons of almond milk
1/2 cup Cocoa We use Loving Earth 1 teaspoon vanilla extract
150 grams Self raising flour
3/4 cup coconut sugar we use global organics, you can use brown sugar but they wont be refined sugar free.
Preheat oven to 160 degrees.
Place 12 cupcake shells in a muffin tray.
Place butter beans, coconut oil, almond milk, banana and vanilla extract into a blender and blitz until smooth.
Add mixture to the bowl along with all other ingredients and mix well.
Add approx 2 tablespoons of mixture to each cupcake case.
Pop in the oven for 20 minutes and cook until they slightly spring back in the middle of cupcakes.
These have a moist soft consistency and are really yummy.