Dr. Laura's Kitchen

Food is the Best Medicine

Carrot Banana Cupcakes

These Carrot Banana Cupcakes are incredibly moist, naturally sweetened with honey, and perfect with a warm cup of tea.

Carrot Banana Cupcakes

Made with whole wheat flour and naturally sweetened with honey, you don’t have to feel guilty after indulging in one of these delicious cupcakes.

Not to mention that you’ll actually be eating a vegetable! Some amazing benefits of carrots include:

  • Improve your vision.
  • Help prevent cancer.
  • Slow down aging.
  • Promote healthier skin.
  • Prevent heart disease.
  • Protect teeth and gums.

For the frosting, I use lebneh or cream cheese and gently mix it with a little honey and vanilla to taste. Delicious!

Carrot Banana Cupcakes

Carrot Banana Cupcakes
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Carrot Banana Cupcakes

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 cupcakes

Ingredients

  • 1 1/2 cups flour* I use freshly ground whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon natural salt
  • 1 egg
  • 1/2 cup honey
  • 1/2 cup yogurt
  • 2 tablespoons butter melted
  • 1 teaspoon vanilla
  • 1 medium banana mashed
  • 1 cup finely shredded carrots

Instructions

  • Preheat your oven to 350°F (175°C). Prepare your muffin tins and set to the side.
  • In a large bowl, combine the flour, baking soda, cinnamon, and salt.
  • Add the egg, honey, yogurt, melted butter and vanilla and mix until fully combined.
  • Gently stir in the mashed banana and shredded carrots.
  • Divide the batter evenly among 12 muffin cups. Bake for about 20 minutes, until a knife inserted in the center comes out clean.

Notes

For the frosting, I use lebneh or cream cheese and gently mix it with a little honey and vanilla to taste. Delicious!

BreakFast

Reader Interactions

Comments

  1. Javeria says

    I am really looking forward to trying out these cupcakes but my husband doesn’t like the taste of banana in baked stuff. Can i omit the banana by any chance or replace it with something else?

    • Dr. Laura says

      I probably wouldn’t leave it out because it would change the texture/consistency of the cupcakes. But maybe substitute with 1/2 cup cooked mashed sweet potato? I haven’t tried it in this particular recipe so it’s just a suggestion. Or maybe applesauce? If you do leave it out, I would increase the yogurt and butter a bit to compensate.

  2. Najma says

    These cupcakes were so delicious, I had to make them twice last week. My family loved the Labaneh frosting !