How to make healthy cupcakes? Try these, made with bananas and carrots!
2 cups almond flour
2 teaspoons baking powder
½ teaspoon salt
1 tablespoon ground cinnamon
½ cup shredded coconut
3 large eggs
3 bananas mashed with a fork
½ cup unsalted butter, cubed and softened
2 tablespoons honey
1 teaspoon apple cider vinegar
11/4 cups chopped pitted dates
2 medium carrots, shredded
¾ cup chopped walnuts
How to make these delicious healthy cupcakes?
Preheat oven to 325F. Lightly oil a twelve-cupcake pan with canola oil or butter paper.
Mix the almond flour, baking powder, salt, cinnamon, and coconut in a large bowl. Whisk together the eggs, bananas, butter, honey, and vinegar in another bowl. Mix the liquid ingredients with the dry ingredients. Gently mix in the dates, carrots, and walnuts with a spatula. Divide the batter among the cupcake molds.
Bake for 40 minutes, until golden brown or until when a knife or a stick inserted in the center comes out clean. Since you are not using wheat flour, the cupcakes will not rise very much. Cool the mold for 5 minutes. Then remove the cupcakes and let them cool until they reach room temperature.
If you do not use all the cupcakes, consider freezing them and taking them out for breakfast or any other occasion.
This recipe comes from a book by a chef and a doctor: True Food: Seasonal, Sustainable, Simple, Pure, by Dr. Simon Weil, Sam Fox et. al.