Yield :
- MAKES 8 SERVINGS
- Smartpoints: 3
Ingredients :
- One 15-oz. can black beans, drained and rinsed
- 1/2 cup unsweetened cocoa powder
- 1/2 cup (about 4 large) egg whites or fat-free liquid egg substitute
- 1/3 cup unsweetened applesauce
- 1/3 cup canned pure pumpkin
- 1/4 cup Truvia spoonable calorie-free sweetener
- 1 1/2 tsp. baking powder
- 1 tsp. vanilla extract
- 1/4 tsp. salt
- 3 tbsp. peanut butter baking chips, chopped
Preparation :
- Preheat oven to 350 degrees. Generously spray 8 cups of a 12-cup muffin pan with nonstick spray.
- Place all ingredients except peanut butter chips in a food processor. Puree until completely smooth and uniform.
- Fold in 1 tbsp. chopped peanut butter chips.
- Evenly distribute batter into the 8 cups of the muffin pan, and smooth out the tops. Sprinkle with remaining 2 tbsp. chopped peanut butter chips, and lightly press into the batter.
- Bake until a toothpick (or knife) inserted into the center of a cake comes out mostly clean, 35 – 40 minutes.
- Let cool completely, about 1 hour.
Refrigerate leftovers.
Nutritional Info :
- MAKES 8 SERVINGS
- 1/8th of recipe (1 cake): 105 calories
- 2.5g total fat (1.5g sat fat)
- 326mg sodium
- 21.5g carbs
- 4.5g fiber
- 4g sugars
- 6g protein
- — SmartPoints 3
