Healthy Carrot Cake Cupcakes
Today I’m going to show you how to make carrot cake cupcakes with oats.
These healthy carrot cupcakes are low in fat and sugar, so you can enjoy them for breakfast too.
Also I made the cupcake frosting healthier using Greek yogurt and honey.
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This is why you’ll love these oatmeal carrot cupcakes:
These are a great way to enjoy carrot cake flavor with half the work and calories!
They’re moist, tender and delicious!
They’re nutritious and filling!
They keep really well in fridge or freezer!
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CARROT CAKE CUPCAKES RECIPE
(makes 12 cupcakes)
Ingredients:
1 cup ground oats, or oat flour (100g)
1/2 cup spelt flour (65g)
2 tbsp tapioca or cornstarch
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1-2 tsp cinnamon
1/3 cup applesauce (85g)
1/3 cup maple syrup (80ml)
2 eggs
1/2 cup chopped walnuts (50g)
1/3 cup raisins (50g)
2 cups grated carrots (230g)
2 cups Greek yogurt (460g)
2 tbsp honey
NUTRITIONAL INFO (per cupcake – no frosting):
134 calories, fat 3.8g, carb 22.4g, protein 3.9g
NUTRITIONAL INFO (per cupcake – with Greek yogurt frosting):
170 calories, fat 4.5g, carb 26.6g, protein 7.3g
Preparation:
In a bowl add all the dry ingredients, ground oats, spelt flour, baking powder, baking soda, salt, and cinnamon, and mix together.
Grate the carrots and set aside.
In separate bowl add the maple syrup, applesauce and eggs, and whisk until combined.
Add the dry ingredients in and gently fold in, just until incorporated.
Stir in the walnuts, raisins and grated carrots.
Line your muffin pan and spoon the batter into each cup, spreading a bit with a spoon to even the top.
Bake at 375F (190C) for 20-22 minutes.
Let it cool in the pan for 5 minutes, then transfer to a wire rack.
For Greek yogurt frosting, strain the yogurt for 2 hours using a cheese cloth. Combine the Greek yogurt and honey, and add the frosting to the cupcakes using a piping bag.
Enjoy!