If you have a food processor, this is a very easy recipe and is fairly guilt-free. I'll post a picture next time I make them!!
Makes about 10 cupcakes at roughly 175 calories each. Add 2T of honey if you need them sweeter. But you won't.
- 5-6 uncooked cleaned but not peeled raw carrots (fewer if your carrots are on the large side; 6 if they're somewhat average... of course, if you've been buying baby carrots all these years, you might have a hard time remembering what a real carrot looks like!!)
- 2-3 very ripe raw bananas. 2 if the bananas are on the bigger side; three if they're somewhat petite. (hint, if you have some ripe bananas but not ready to use them, unpeel them and stick them in a freezer container till you do need them)
-6 T butter
-3 large eggs
-1 t vanilla
-2 t cinnamon
-1/2 t nutmeg
-1/2 t allspice
-3T minced raw ginger (optional and not recommended if you're making this for kids-ginger can be too bite-y for them)
-1t salt
-1/2 c old fashioned extra thick rolled oats (I use Bob's Mills, but any old fashioned ones will do)
-1/2 c whole wheat flour
-2 t baking powder
- 1/2c coarsely chopped dried sour cherries or other dried fruit (avoid grape-juice infused varieties)
1. Using one of the shaving/shredding accessories on your food processor, shred your carrots.
2. Put the carrots in a different dish so you can then switch to the regular food processing blade (the kind that has 2 sharp knives that sweep around in the bottom of your food processor).
3. Put the shredded carrots back into the food processor and process them till they're more minced and finely grained. They won't get pulpy without added liquid, but they'll be close.
4. While processing, drop in the bananas, butter, eggs, vanilla, cinnamon, nutmeg, allspice, optional ginger, and salt.
5. In a separate bowl, whisk together the oats, flour, and baking powder. Add the wet ingredients and fold together till blended. Add the dried fruit.
Using a large ice cream scoop, fill lined cupcake tins to about the top, if not with a little heaping hill on top.
350 degree oven, about 20 minutes or until cake tester comes out clean.
These are delicious and moist as-is. If they're not sweet enough for you, add 2 T of honey, but seriously, carrots and bananas do it for me and the cherries give a punch of sweet.
You can ruin the whole point of low- or no-sugar "cupcakes" and frost these with cream cheese frosting: 1/4 stick of butter, 1/2 cream cheese, 2-3 c powdered sugar, 1 t vanilla OR 1 teaspoon lemon juice plus some grated lemon peel.
Makes about 10 cupcakes at roughly 175 calories each. Add 2T of honey if you need them sweeter. But you won't.
- 5-6 uncooked cleaned but not peeled raw carrots (fewer if your carrots are on the large side; 6 if they're somewhat average... of course, if you've been buying baby carrots all these years, you might have a hard time remembering what a real carrot looks like!!)
- 2-3 very ripe raw bananas. 2 if the bananas are on the bigger side; three if they're somewhat petite. (hint, if you have some ripe bananas but not ready to use them, unpeel them and stick them in a freezer container till you do need them)
-6 T butter
-3 large eggs
-1 t vanilla
-2 t cinnamon
-1/2 t nutmeg
-1/2 t allspice
-3T minced raw ginger (optional and not recommended if you're making this for kids-ginger can be too bite-y for them)
-1t salt
-1/2 c old fashioned extra thick rolled oats (I use Bob's Mills, but any old fashioned ones will do)
-1/2 c whole wheat flour
-2 t baking powder
- 1/2c coarsely chopped dried sour cherries or other dried fruit (avoid grape-juice infused varieties)
1. Using one of the shaving/shredding accessories on your food processor, shred your carrots.
2. Put the carrots in a different dish so you can then switch to the regular food processing blade (the kind that has 2 sharp knives that sweep around in the bottom of your food processor).
3. Put the shredded carrots back into the food processor and process them till they're more minced and finely grained. They won't get pulpy without added liquid, but they'll be close.
4. While processing, drop in the bananas, butter, eggs, vanilla, cinnamon, nutmeg, allspice, optional ginger, and salt.
5. In a separate bowl, whisk together the oats, flour, and baking powder. Add the wet ingredients and fold together till blended. Add the dried fruit.
Using a large ice cream scoop, fill lined cupcake tins to about the top, if not with a little heaping hill on top.
350 degree oven, about 20 minutes or until cake tester comes out clean.
These are delicious and moist as-is. If they're not sweet enough for you, add 2 T of honey, but seriously, carrots and bananas do it for me and the cherries give a punch of sweet.
You can ruin the whole point of low- or no-sugar "cupcakes" and frost these with cream cheese frosting: 1/4 stick of butter, 1/2 cream cheese, 2-3 c powdered sugar, 1 t vanilla OR 1 teaspoon lemon juice plus some grated lemon peel.
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