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Oatmeal Carrot Cupcakes

Servings: 12

Ingredients

Cupcakes:

  • 1 cup oat flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1-1/2 tsps ground cinnamon
  • 1/4 tsp sea salt
  • 1 Tbsp unrefined coconut oil melted
  • 1/2 cup unsweetened applesauce
  • 1/3 cup raw honey or pure maple syrup
  • 2 large eggs room temperature
  • 1-1/2 tsp pure vanilla extract
  • 1-1/2 cups FINELY grated carrots loosely measured, not packed (about 2 medium carrots)

Frosting:

  • 2 oz organic cream cheese softened at room temp
  • 1/4 cup plain Greek yogurt
  • 2 Tbsps raw honey or pure maple syrup
  • 1/4 tsp pure vanilla extract
  • 1/4 cup finely chopped pecans optional

Instructions

  • Preheat your oven to 350 degrees f. and line a muffin tin with paper liners.
  • In a mixing bowl add: oat flour, baking soda, baking powder, cinnamon, and salt. Whisk to combine dry ingredients, then set aside.
  • In a second large bowl add: melted coconut oil, applesauce, honey, eggs, and vanilla extract. Whisk until well combined.
  • Add in the dry ingredients to the wet, and stir until thoroughly combined.
  • Fold in the shredded carrots.
  • Divide the batter equally among your prepared muffin cups, about 3/4 full.
  • Bake for 20-22 minutes in your preheated oven, then remove the muffins and allow to cool.
  • Meanwhile, in a mixing bowl, add cream cheese, yogurt, honey and vanilla. Whisk with an electric mixer until well combined.
  • Refrigerate your frosting to set, for at least 30 minutes.
  • Top the carrot muffins with frosting and chopped pecans.
  • Serve and enjoy!