- Calories 314
- Fat 16g
- Satfat 6g
- Protein 5g
- Carbohydrate 39g
- Fiber 3g
- Cholesterol 49mg
- Sodium 250mg
Whole-Wheat Banana-Carrot Cupcakes
"I came up with this recipe for some health-conscious friends, but it doesn't taste too healthy!"
Stephanie Chain, 27, St. Marys, Ga.
How to Make It
Step 1
Preheat oven to 350°F; line 9 cups of a muffin pan with paper liners. Whisk flour, sugar, cinnamon, baking powder and salt. In a separate bowl, whisk together egg, banana, carrots, milk and oil.
Step 2
Stir banana mixture into flour mixture. Divide batter among lined cups. Bake until toothpick inserted in center comes out clean, about 18 minutes. Let cool completely on a wire rack.
Step 3
Beat butter, vanilla, honey and cream cheese in a bowl with an electric mixer on medium speed until creamy, about 1 minute. Frost. Serve or refrigerate in an airtight container.
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Adjustments
My granddaughter is allergic to dairy, eggs and peanuts so I adjusted the recipe for that. I increased the bananas to 2, replaced the milk and egg with rice milk and 1/2 cup of applesauce and instead of regular sugar I used Agave. I didn't frost. Obviously it was much denser, but tasted good and my granddaughter got to enjoy, allergy free.
5-star Recipe
I'm rating this 5 because this cupcakes are delicious. It's really hard to make whole wheat not taste funny, and this cupcakes have great texture and moisture, are not overly sweet, taste amazing and look really pretty! I made these without the frosting, just to keep the sugars and fat down. It's a great and quick healthy treat. I did a few swaps (used brown sugar, lactose-free 2% milk and olive oil) and the overall reaction to everyone who tasted them (including myself) was "Oh wow!!!". Thank you Stephanie for this recipe! P.S: Nutritional Information for the tweaked recipe is attached :)
bellablue05's Review
I rated this recipe a 3 because it was just ok. I made them for my kids for school lunches and it was a healthy addition.
More like a muffin