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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!