Whole-Wheat Banana-Carrot Cupcakes

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.

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 :)

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.

This is one of the better "healthy" recipes I've tried.  The cupcakes should really be called muffins, however, because they are dense and heavy like a muffin. The icing has a nice and different taste to it with the honey.  I will definitely make these often.