Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 151.5
- Total Fat: 3.8 g
- Cholesterol: 23.6 mg
- Sodium: 285.3 mg
- Total Carbs: 27.1 g
- Dietary Fiber: 4.3 g
- Protein: 4.4 g
View full nutritional breakdown of Healthy Chocolate Muffins calories by ingredient
Healthy Chocolate Muffins
Submitted by: 15THC_ODETTEIntroduction
Chocolate Muffins made with black beans and sauerkraut that pass the kindergartener test. (The recipe used to be titled Healthy Chocolate Cupcakes, but since I don't ice them, my son calls them muffins instead. They are more muffin-y than cupcake-y, so I have changed the title) Chocolate Muffins made with black beans and sauerkraut that pass the kindergartener test. (The recipe used to be titled Healthy Chocolate Cupcakes, but since I don't ice them, my son calls them muffins instead. They are more muffin-y than cupcake-y, so I have changed the title)Number of Servings: 18
Ingredients
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1/3 cup smart balance omega margarine
1 1/4 cups granulated sugar
2 large eggs
2 tsp. vanilla extract
2 Tbsp. brewed coffee
1 15.5-oz. can black beans, drained, rinsed and pureed
1 14.5-oz. can sauerkraut, drained, rinsed, squeezed and pureed
1/2 cup unsweetened cocoa powder
1 cup white whole wheat all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
3/4 cup water
Directions
1. Preheat oven to 375F. Line 18 muffin tins with paper liners.
2. In a large mixing bowl, cream margarine and sugar together until light.
3. Beat in eggs one at a time, beating well after each egg.
4. Add vanilla and coffee.
5. Beat in the black bean puree until smooth
6. Beat in the sauerkraut puree
7. Sift flour, baking powder, baking soda, salt, and cocoa together.
8. Add dry ingredients to wet mixture, alternately with the 3/4 cup water. Beat well after each addition.
9. Fill cupcake tins two-thirds full.
10. Bake 20 minutes, or until toothpick inserted in center comes out clean.
11. Cool in pan 5 minutes. Remove, and cool on rack.
Makes 18 muffins
Number of Servings: 18
Recipe submitted by SparkPeople user 15THC_ODETTE.
2. In a large mixing bowl, cream margarine and sugar together until light.
3. Beat in eggs one at a time, beating well after each egg.
4. Add vanilla and coffee.
5. Beat in the black bean puree until smooth
6. Beat in the sauerkraut puree
7. Sift flour, baking powder, baking soda, salt, and cocoa together.
8. Add dry ingredients to wet mixture, alternately with the 3/4 cup water. Beat well after each addition.
9. Fill cupcake tins two-thirds full.
10. Bake 20 minutes, or until toothpick inserted in center comes out clean.
11. Cool in pan 5 minutes. Remove, and cool on rack.
Makes 18 muffins
Number of Servings: 18
Recipe submitted by SparkPeople user 15THC_ODETTE.
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Member Ratings For This Recipe
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Incredible!
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Incredible!
0 of 2 people found this review helpful -
0 of 2 people found this review helpfulCould you try adding pumpkin instead of the 'kraut? - 11/18/08
Reply from 15THC_ODETTE (12/3/08)
You could, but pumpkin has a significantly higher glycemic index. You really don't taste the sauerkraut. Rinse it really well and squeeze it dry. Once you do that, it is highly processed cabbage more than sauerkraut. The sauerkraut is the key to keeping the cake moist.
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0 of 2 people found this review helpfulcould you use something other than sourkrout ?
- 11/17/08
Reply from 15THC_ODETTE (11/17/08)
I suppose so; however, the sauerkraut adds moisture to the recipe. If the sauerkraut is thoroughly drained and rinsed it imparts no flavour to the cupcakes.
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