Kids Banana and Carrot Cupcakes
This is a fave sweet treat for the kids! Carrot and banana cupcakes with nutmeg and cinnamon which taste delicious. They make a great snack for morning tea or pack lunches. They’re soft, moist, and cheerfully fluffy!
Ingredients
1 ¼ cups all-purpose flour (we use GF)
1 cup brown granulated sugar (100g) or coconut sugar (what we use)
¾ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon cinnamon
3 mashed bananas
¼ teaspoon ground nutmeg (we used 2 drops of our Nutmeg culinary essential oil which is suited for ingestion)
¾ cups fractionated coconut oil (180ml)
2 large eggs room temperature
1 ½ teaspoons vanilla extract
2 Tablespoons Almond milk (or regular milk)
1 ½ cups grated carrots (170g)
½ cup chopped walnuts or pecans, optional (60g) love them in a cake!
Topping 1 batch cream cheese frosting. We opted not to have this and keep it plain for the kids. They are so fluffy and moist!
Method
Preheat oven to 350F (175C) and line a 12-count muffin trays with paper or silicone liners.
In the bowl of a stand mixer (or in a large bowl using an electric mixer), whisk together flour, sugars, baking powder, baking soda, salt, cinnamon and nutmeg.
In another bowl mash bananas then stir in fractionated coconut oil. Add eggs, one at a time, pausing to scrape down sides of the bowl after each addition. Beat until well-combined. Or use a mixer. Combine the wet and dry ingredients together and mix.
Stir in vanilla extract and milk.
Add carrots and nuts (if using). and stir until combined.
Evenly divide batter into cupcake moulds, filling each ⅔-¾ of the way full. Transfer to oven and bake on 350F (175C) for 20 minutes or until a toothpick inserted in the centre comes out clean or with moist crumbs.
Enjoy!
Recent Posts
Follow Maddy Evennett
