(Healthy) Carrot Banana Cupcakes

I know it’s been a while since I’ve posted a new recipe.. honesty I had to pull back on baking desserts because we ended up eating most of it! LOL. That said, I’m back at it, coming at you with a guiltless carrot banana cupcake with yogurt cream cheese frosting. The cupcake is made with oat flour, without using any butter or eggs, and only using a small amount of sugar.  This is the perfect breakfast treat for those morning cravings. I added some bananas for that yummy natural sweetness and moisture. Even the cream cheese frosting isn’t made with the typical butter and powdered sugar, rather greek yogurt and some maple syrup! 

Check it out. 

Ingredients:

Cupcake

• 1.5 cup oat flour or gf flour.

• 1/2 tsp baking soda

• 3/4 tsp salt

• 1 tsp cinnamon

• 1/3  cup + 2 tbsp sugar.

• 1/2 cup mashed banana (overripe pref.)

• 1/3 cup canola oil

• 2 tsp apple cider vinegar

• 3 tsp pure vanilla extract

• 1 packed cup shredded carrot

Cream Cheese Frosting

• 8oz full fat cream cheese (fully softened)

• 1/4 cup of non-fat greek yogurt

• 1/4 cup of organic maple syrup

• 2.5 tsp of vanilla extract

The Deets:

• Preheat oven to 350 degrees 

• Combine flour, baking soda, salt, cinnamon, and sugar in a large bowl (dry ingred.) - set aside. 

• In a smaller bowl, mix oil, vinegar, vanilla and carrots (wet ingred.)

• Mix the wet ingredients to the dry ingredients well using a rubber spatula. 

• Using a 2 tablespoon scoop, place 2 scoops in each cupcake liner in your pan. Don’t let the batter sit or do not place in the refridgerator as it will start to stiffen up quickly, so make these as soon as you want to enjoy them. 

• Bake 28-30 minutes until a toothpick comes out dry with no wet batter. 

• Let cupcakes cook completely (approx. 20mins), prior to putting frosting. 

Cream cheese frosting

• Place all ingredients into a stand mixer using the whisk attachment. 

• Mix all ingredients together for 10-15mins on medium, or until you have your desired consistency.