Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

"I came up with this recipe for some health-conscious friends, but it doesn't taste too healthy!"Stephanie Chain, 27, St. Marys, Ga.

Stephanie Chain, St. Marys, Ga.
Recipe by MyRecipes July 2014

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Recipe Summary

prep:
15 mins
bake:
18 mins
total:
33 mins
Yield:
Yields: 9 cupcakes (serving size: 1 cupcake)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

314 calories; fat 16g; saturated fat 6g; protein 5g; carbohydrates 39g; fiber 3g; cholesterol 49mg; sodium 250mg.
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