The base for this recipe may not have been cupcakes, but with a tad more moisture and a couple of edits to these chickpea flour banana muffins you now have a successful fiber-ful berry cupcake. Even better, I have the easiest and most nutrient-rich ways to add patriotic color. This way you can celebrate Memorial Day and 4th of July with them!
Berry Cupcake Ingredients
Like many of my recipes, I used garbanzo bean flour in these cupcakes, giving them a fluffy texture while also being rich and fiber and gluten-free. Between the applesauce, ripe bananas, blueberries, and honey or maple syrup in the cupcake batter, there’s just the right level of sweetness. Plus, the creamy texture of the vegan frosting complements the cupcakes nicely, and the berry topping adds a nice pop of color. The hemp seeds are another fun topping that add a touch of protein, iron, and healthy omega-3 fats (though a small amount). Try adding a heaping tablespoon of hemp seeds to your oatmeal to get more of these benefits, or try my cashew cookie bars made with hemp protein!
My favorite thing about these cupcakes is they come together quickly, and because of your colorful toppings you know they’ll look beautiful regardless of how smoothly you spread the frosting (no pastry bag necessary!). So what are you waiting for? Grab some ripe bananas, fresh berries, and hemp hearts and please everyone at your summer parties with these healthy garbanzo berry cupcakes.
Garbanzo Berry Cupcakes (Vegan, Gluten-Free)
Garbanzo Berry Cupcakes
- 3 medium, ripe bananas mashed
- 3 tbsp coconut oil melted and cooled
- 2 tbsp honey or pure maple syrup
- 1/3 cup applesauce
- 1 tbsp vanilla extract
- 2 large eggs or 2 flax eggs (1 egg = 1 tbsp ground flax & 2.5 tbsp water)
- 1 1/2 tsp apple cider vinegar
- 1 1/2 cups chickpea flour (garbanzo bean flour)
- 1 tsp baking soda
- 1/4 tsp salt
- 1 1/4 cups fresh or frozen blueberries or crushed raspberries
- 1 stick room temperature grass-fed butter or vegan buttery spread (such as Earth Balance)
- 3 cups organic confectioners sugar
- 2 tbsp milk or non-dairy milk
- 1/2 tbsp vanilla extract
- 1/3 cup fresh strawberries sliced and halved
- 1/3 cup fresh blueberries
- 4 tbsp hemp seeds
- Preheat oven to 350 degrees F. Spray a cupcake tin with olive oil cooking spray or grease lightly with coconut oil or vegan butter spread.
- In a medium bowl, whisk together chickpea flour, baking soda and salt; set aside.
- In a large bowl, combine melted coconut oil, mashed bananas, honey, applesauce, vanilla extract, eggs, coconut oil and apple cider vinegar; mix until well combined and creamy. Add dry ingredients to wet ingredients and mix until just combined. Fold in blueberries.
- Pour batter into prepared cupcake tin. Bake for 14-16 minutes or until tester inserted into center comes out clean.
- While cupcakes are baking in the oven, mix the butter and 1 cup of sugar at a time with the hand-mixer until well-combined. Add 1 Tbsp of milk and the vanilla and beat until mixture becomes fluffy. If necessary, add the last tbsp of milk.
- Remove from oven and place on wire rack to cool for 10 minutes, then carefully invert, remove and place back on wire rack to cool completely.
- Once cooled, frost each muffin and top with sliced strawberries, fresh blueberries and 1 teaspoon of hemp seeds.