Recipe
Prep Time
0
Cook Time
0
4 – 6 People
Serves
4
Beginner
Difficulty
0
Ingredients
- 1 mashed banana (sub with applesauce)
- 1/2 cup spelt or oat flour
- 1/2 cup coconut flour or almond flour
- 1 tbsp flaxseed flour
- 1/3 cup shredded carrots
- 1/3 cup chopped pecans (or walnuts)
- 1/2 cup plant-based milk milk
- 3 tbsp smooth almond butter
- 1/4 cup raw honey or date syrup syrup
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp baking powder
- 1/2 tsp baking soda
- pinch of salt
Frosting
- 1 cup soaked cashews
- 1 cup coconut cream
- 1/2 cups icing sugar or 1/4 cups raw honey or date syrup
- 1 tsp vanilla extract
- pinch of salt
- extra walnuts or pecans for decoration
- fresh rosemary or thyme for decoration
Method
- Preheat oven to 350 F and grease muffin tin with coconut oil.
- 2. In a medium bowl add flour, coconut flour, cinnamon, nutmeg, baking powder, and baking soda.
- In another bowl, mash the banana, pour in the milk, honey or date syrup, and almond butter. Mix well until combined.
- Add dry and wet ingredients and mix until combined.
- Fold in carrots and pecans and spread batter evenly into a paper lined muffin tins muffin tin (about 3/4 of the way.)
- Bake in the oven for about 20-25 minutes until the toothpick comes clean. Let them cool completely.
- Blend the drained cashews with coconut cream, icing sugar or honey, vanilla extract, and a pinch of salt.
- Scoop into a piping bag and frost the cupcakes, decorate the cupcakes with chopped pecans or hazelnuts, and enjoy!
- Store the leftovers in the refrigerator for a few days or freeze the cupcakes (without the frosting for the future)
Photo Gallery
I hope you love these super fluffy and yummy cupcakes!!
M*
