These healthy babies are good for breakfast, snacks or dessert. Or call it whatever at anytime you want to munch something.
It seems many people baked carrot cakes over this past weekend, I was one of them. In an effort to be healthier, I made healthy carrot cupcakes. These are very moist because of the incorporation of banana to sweeten the cupcakes as well as coconut oil and the grated carrot. They are also creamy because I used oatmeal and almond flour.
I also mixed in dried cranberries to enrich the flavor and walnut for the crunch. The recipe is below.
1/4 c coconut sugar
1/3 banana, mashed
1 cup grated carrots
1/4 c almond flour
1/2 c instant oatmeal
1/4 tsp salt
1 tsp baking powder
1/8 c coconut oil
1/4 dried cranberries (more or less, your preference)
1/4 c walnut and more for topping (more or less, your preference)
Preheat oven to 350F and line 6 cup muffin pan with liners.
In a medium bowl, whisk together the egg and coconut sugar. Add mashed banana and continue whisking.
Add grated carrots and mix well using a spatula.
Put the dry ingredients,i.e. almond flour, instant oatmeal, salt and baking powder in a bowl and stir to combine.
Blend the dry ingredients into the egg mixture until they are just incorporated.
Mix in the coconut oil, followed by dried cranberries and chopped walnuts.
Using an ice cream scoop, fill up muffin pans layered with paper case until almost full.
Bake 170C fan, for about 20 minutes.