Beanie Bites Cupcakes Made with Chickpeas
When it comes to celebrating special occasions like birthdays, I tend to skip desserts packed with ultra-processed flours, refined sugars, and low-quality oils—they’re just not worth the post-indulgence slump. That’s why I love bringing my own treats to the party. It lets me join in the celebration while offering everyone else a healthier, more nourishing option they can enjoy guilt-free and still tastes great!
Enter this nutrient-dense celebration cake! Made with organic ingredients, this cake is a guilt-free indulgence. Using the original Beanie Bites mix as a base, the recipe swaps conventional ingredients for wholesome options like sprouted chickpeas, dates, and a touch of natural sweetness. Not only does it taste amazing, but it also provides a healthier treat that everyone can enjoy. Perfect for any celebration, this cake ensures you’re serving something delicious and without the junk!
Ingredients
- 1 bag Beanie Bites Original mix
- 1 ripe banana
- 1/2 cup applesauce
- 2 eggs (flax or chia egg substitutes work too)
- 1/2 cup milk of your choice
- 1/4 cup almond butter
- 3 Tb honey or maple syrup (optional, if you want it sweeter)
Directions
- Preheat your oven to 350°F (175°C) and grease your desired cake pan or line a cupcake tray with liners.
- In a large bowl, mash the banana and mix in all of the wet ingredients.
- Gradually add the entire Beanie Bites mix contents and stir until combined.
- Pour the batter into the prepared pan or liners. Bake for 20–25 minutes (cupcakes) or 30–35 minutes (cake) until a toothpick inserted in the center comes out clean.
- Allow to cool completely before decorating.
For the Icing
I used Miss Jones Vanilla Icing with natural food coloring, which worked wonderfully! While the colors are a bit more subtle than standard food dyes, they’re a healthier choice that still adds a festive touch.