Eight years ago, I met the love of my life.
My husband and I initially crossed paths at a local health food store where we were both employed.
We immediately bonded on our mutual love of horror and gore and began ‘hanging out’ together shortly thereafter.
What he viewed as dating, I saw as friendship, and it wasn’t until a night out at a dance venue that he professed his feelings for me.
Blind-sided by his confession (and struggling with my own deteriorating health at the time), we took our relationship verrrrrrry slooooow, which was great because we built a strong friendship that we have to this day.
We’ve gone through our share of ups and downs, but we’ve come out of it all stronger and better, and though we are far from the perfect relationship, my husband compliments me in such a way that no one else could.
He grew up on a ranch, where cattle provided the main source of income, and he was expected to help rope and brand twice a year.
That upbringing was followed by a six-year stint in the Army, where he was a hair’s width away from being deployed to Iraq, and now, he is a respected fireman here in Tucson.
There’s nothing about him that screams ‘sensitive’ or ‘sweet’ in any way, but he is both of those things to the nth degree.
He’s always there to listen to my woes, even though I can be a wall of stone with my emotions. He endures my typical woman smut TV, adjusts the thermostat to my liking, allows me to spend whatever money I want on myself, tolerates my allergy-ridden world without grimace, and puts up with my day-to-day roller coaster ride of sh*t.
For all of these reasons and so many more, today’s post is dedicated to him and to his birthday this year.
These cupcakes are his favorite treat right now. Not only do they taste like the bad-for-you boxed yellow cake mixes, but they also boast an amazing amount of protein, which is great for a guy who is benching 405 pounds in the gym on a regular basis.
- CAKE:
- 1 15 ounce can cannellini beans rinsed and drained
- 3 eggs
- 3 T. applesauce
- 2 t. vanilla
- 1/2 t. powdered stevia extract
- 5 T. honey
- 3 T. coconut oil
- 1/4 c. coconut flour sifted
- 1/2 t. baking soda
- 1 t. baking powder
- 1/2 t. sea salt
- 1/8 t. turmeric for color
- FROSTING:
- 1 avocado
- 2 T. maple syrup
- 2 T. cocoa powder
- 1/2 t. vanilla
- pinch sea salt
- 6 drops liquid stevia
- water as needed to thin (about 1-2 teaspoons)
- Preheat the oven to 350 degrees.
- In a food processor, mix the beans, eggs, applesauce, stevia, vanilla, honey, oil, salt, and turmeric until smooth (about 1-2 minutes).
- In a separate bowl, mix the sifted coconut flour, baking soda, and baking powder.
- Add the dry mix into the processor and mix until well combined.
- Divide the batter among 10-12 paper muffin cups.
- Bake 24-27 minutes until the top feels firm to the touch.
- Cool the cupcakes.
- Process the ingredients for the frosting until smooth.
- Top the cooled cupcakes with the frosting.
- Enjoy!
WW points (new system): 5
Cake adapted from this recipe
R, I hope you had a great birthday this year and that we all enjoy many more to come with you. We all love you and appreciate how hard you work for this family. ♥♥♥
Have a lovely weekend everyone, and give these cupcakes a try! You won’t regret it. 🙂
Corinna Tang says
May 14, 2018 at 6:19 amCan you make this recipe in a rectangular cake pan instead of cupcakes or would it not be firm enough?
Lauren says
May 14, 2018 at 9:40 amHi Corinna,
Yes, you can! Check out the instructions for my shortcake, which is the same recipe: https://www.oatmealwithafork.com/healthy-grain-free-strawberry-shortcake-dairy-free/
laurie says
September 7, 2016 at 7:21 amthank you for your story and recipe. can’t wait to try it for my Mom on her 67th birthday!
Corinna says
February 8, 2016 at 8:41 pmI tried this recipe to bring cupcakes to a Superbowl party. I think my blender did poorly at pureeing the avocado for the frosting and visually, my kids didn’t want to taste them. I will try with my food processor. I am hopeful I can make them look as good and tasty as yours!
Yvette says
October 7, 2015 at 5:59 pmCould I substitute more applesauce for the eggs? I want to make these for my family but my brother has an egg allergy.
Yvette says
October 7, 2015 at 6:01 pmHe also has a honey allergy 🙁
Lauren says
October 8, 2015 at 9:42 amHi Yvette,
Coconut flour is tricky in that it needs eggs (or a lot of starch) to bind, so I don’t think it would work. I haven’t tried though!
Meg says
August 6, 2014 at 11:31 amPeople, you have to make these cupcakes!!!!! Don’t wait to try them…go get the ingredients now!!!!!! Soooooooo good, you deserve a good healthy dessert!!! Thanks for this recipe!! I used a chocolate cream cheese frosting on top instead though, will try this frosting next, now that I have avocados 🙂
Lauren says
August 6, 2014 at 1:45 pmLol, thanks for the enthusiastic endorsement, Meg! I think these are my husband’s current favorites too. 🙂
Chelsea says
July 16, 2014 at 7:17 pmI made these for my dad’s birthday and have had several recipe requests. I will be directing them here to you! These cupcakes are absolutely incredible.
Lauren says
July 17, 2014 at 9:05 amThat’s great Chelsea, I’m so happy they were a hit! 🙂
June Abney says
July 15, 2014 at 9:49 amLauren, these cupcakes look delicious! I cannot eat cannelloni beans…have you tied another white bean in your dessert recipes?
Your girls are adorable!
June
Lauren says
July 15, 2014 at 2:21 pmThanks June! You can use any neutral-tasting white bean for these. I suspect even chickpeas would work!
Ceara @ Ceara's Kitchen says
July 6, 2014 at 6:30 amWhat a beautiful ode to your hubby and what a delicious looking cupcake! Pinned and can’t wait to try them (I love baking with beans!!).
Peggy says
July 2, 2014 at 7:19 pmMy birthday is next week and I’m making these for myself! These look awesome! And what a great tribute to your husband.
Maria says
June 29, 2014 at 5:38 pmI cannot wait to try these! Your blog is so wonderful!
Lauren says
June 29, 2014 at 5:56 pmAw, thanks Maria! 😀
Mike@TheIronYou says
June 29, 2014 at 6:19 amYour little girls are ADORABLE and this post was such a good read.
And the cupcakes look awesome. Great recipe!
Kim Garner says
June 28, 2014 at 11:46 amI’ve been looking for a recipe like this for a while. Can’t wait to try it! Do you know what other sweetener I could sub for the stevia?
Lauren says
June 28, 2014 at 12:26 pmHi Kim,
I would try 1/3-1/2 cup of granulated sweetener (just to keep the liquid/dry ratio more even). I hope you like them if you try them! 🙂
Isadora @ she likes food says
June 27, 2014 at 6:57 pmAww! What a great post, Lauren! I loved reading this! It really takes a special guy to put up with all the crazy things that us woman do, haha! And I’m always so impressed when reading your posts that your husband not only eats all the healthy food that you make, but he actually really enjoys it. My husband is a bit of a pizza addict and I’m still trying to get him to enjoy most of the healthy food that I cook, maybe some day… haha. I hope you guys had an awesome birthday celebration and your girls are absolutely adorable!!
Lauren says
June 28, 2014 at 12:28 pmThanks so much Izzy! Yes, ‘crazy’ defines me fairly well on certain days. 😀 My hubby still has his ‘unhealthy’ habits, but he is definitely a trooper when it comes to trying new things. P.s. I’m still figuring out Monday and will text you about it soon! xo
Liz says
June 27, 2014 at 1:14 pmI’ve been a lurker for over a year and a half now. I’ve lost count of how many times I’ve read something you’ve written in your posts and said to myself “I’m the exact same way!” LOL (In this one it was your “wall of stone with my emotions” comment.) At least every other (non WIAW) post there’s an “Amen to that, sister” uttered by me. 🙂
And I just could NOT keep my mouth shut any longer about how absolutely A-DORABLE your girls are, omg. They’re so delicious I want to EAT them. 🙂 Please have another one; people who make such cute kids have a duty to procreate as much as they can. 😀
On a final note, though I don’t eat eggs, this recipe SERIOUSLY has me rethinking that. ACTUAL cupcakes made out of beans?! Sign me UP!
PS I love your “confessions”. The other day’s admission that sometimes you don’t always have the most planned or “proper” dinner was great. My evening meal is usually the one that suffers the most, as well, and, VERY often it’s either fruit (in the summer, I can’t get enough!) or a hodge podge of leftovers. (A year ago, this was completely reversed whereas my dinner was my most thought out and balanced meal. Funny how things change without you even realizing it. . .) Keep it all comin’! 🙂
Lauren says
June 27, 2014 at 1:46 pmHahaha, your comment cracked me up Liz! I’m so happy you chose to write today. My husband and I go back and forth with having another kid (I never really thought I’d have any), but I’m still undecided. I hope you decide to try this recipe! I don’t eat eggs often anymore either, but some recipes can’t go without them (namely these and the honey lemon bars). Thanks again for commenting today, and I hope to hear more from you in the future! 🙂
Tammy says
June 27, 2014 at 12:01 pmThis cupcake post came at the perfect time! I’ve been craving cupcakes for the last few days, but didn’t want all the fat/calories/sugar from store-bought ones so I held out. Though my family doesn’t have any allergies, I love your website to make most of our dinners and sweets. You keep all the Splenda fake stuff out of your food and use natural ingredients unlike most ‘healthy’ websites. So happy for you and your family, hope it was a great day.
Lauren says
June 27, 2014 at 12:11 pmThank you so much Tammy! We had a great time. 🙂 I hope you enjoy these if you try them!
Matt Robinson says
June 27, 2014 at 9:33 amWhat a sweet post, loved reading it. These look sooo good too!
Lauren says
June 27, 2014 at 11:54 amThanks Matt! 🙂
Marianne says
June 27, 2014 at 5:20 amThese cupcakes look and super! My husband will love them 🙂
Sounds like you have a wonderful friend and soul mate. It makes my heart so happy for you. Hugs <3
Lauren says
June 27, 2014 at 7:54 amThanks so much Marianne! He is a keeper. 🙂