Pack some protein into your dessert with these white bean vanilla cupcakes with chocolate frosting. Even better: the frosting is made from avocado, so your entire sweet treat will have a healthy twist!



2 cups of Randall Great Northern Beans, drained

3 large eggs

3 Tbsp of applesauce

2 tsp of vanilla

5 Tbsp of honey

3 Tbsp of melted coconut oil

½ tsp of sea salt

⅛ tsp of turmeric optional, for color

¼ cup of coconut flour (32 grams)

½ tsp of baking soda

1 tsp of baking powder

Additional white sugar, raw sugar, or brown sugar if extra sweetness is desired (to taste)


1 large, ripe avocado

2 Tbsp of maple syrup

2 Tbsp of cocoa powder

½ tsp of vanilla extract

Pinch of sea salt

1-2 tsp of water as needed to thin


Preheat the oven to 350 degrees F.

In a food processor, mix the Randall Great Northern Beans, eggs, applesauce, vanilla, honey, oil, salt, and turmeric (if using) until smooth (about 30-60 seconds).

In a separate bowl, sift together the coconut flour, baking soda, and baking powder.

Add the dry mix into the processor and process until well combined.

Taste the batter and add sugar or sweetener as desired for more sweetness. 

Divide the batter among 10-12 paper muffin cups. 

Bake for 20-24 minutes or until the top feels firm to the touch.

Cool the cupcakes.

Add the frosting ingredients to the processor and blend until smooth.

Top the cooled cupcakes with the frosting. Decorate with sprinkles, if desired.


Recipe inspired by and picture courtesy of

One 48 oz jar of Randall Great Northern Beans can often make more than one recipe. Here is an additional recipe you could make with this same 48 oz jar of Randall Great Northern Beans:

• Grilled Caesar Salad