Grain-free cupcakes or muffins

I made this recipe for my baby's first birthday and I thought it tasted a lot better than other coconut flour recipes I have tried. The beans add a lot of moisture and I promise you can't tell that they are there! I then made this recipe again with blueberries and decreased the maple syrup to 1/3 cup for our morning muffins. The girls loved them. Many thanks to homeopathyworks for a great recipe and many great articles! Click on the link to see a recipe for a healthy chocolate buttercream frosting. (I just used my old stand-by cream cheese icing recipe for the birthday cupcakes.) I changed the recipe slightly for the muffins and I noted the changes in the recipe below:

Soak 2 cups dry of white beans overnight in double the amount of water.

Next day, rinse well and cook until tender.

(You might have a little more than 2 cups once they’ve been hydrated and cooked, but only use 2 cups.)

Cool to room temperature and add the following to a food processor and puree well:

• 2 cups cooked beans (use white for vanilla)
• 6 eggs
• 3/4 cup maple syrup or sucanat (reduce to 1/3 cup and add a cup of blueberries for breakfast muffins)
• 1 tsp vanilla extract

Add:

• 1/4 cup slightly warm coconut oil (so that it is liquid)
• 1/3 cup sifted coconut flour
• 1/2 tsp Celtic salt
• 1 tsp baking soda
• 1 ½ tsp baking powder

Puree again

Pour into spring form pan, lined with unbleached parchment paper, well oiled with butter or coconut oil. (I just used my stoneware muffin pan, greased with butter.)

Bake at 325 degrees for about 30 minutes. Check to see if toothpick or knife inserted comes clean

(Cupcakes take about 20-22 minutes)