Oatmeal Carrot Cupcakes
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!
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