Ingredients
For Cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup shredded carrot
– 1/2 tsp baking soda
– 3/4 tsp salt
– 1 1/2 tsp cinnamon
– 1/2 tsp ginger
– 1/3 cup sugar
– 2 Tbsp light brown sugar
– 1/2 mashed banana
– 1/3 cup melted coconut oil
– 2 tsp Apple Cider Vinegar
– 2 tsp vanilla extract
For Icing:
– 1/2 cup powdered sugar
– 1/2 Tbsp honey
– 1/2 Tbsp greek yogurt
– 1/2 Tbsp water
Directions
1. Preheat oven to 350 degrees. Place paper liners into muffin tin (about 10 depending on size of muffin tin).
2. In a medium bowl mix flour, baking soda, salt, cinnamon, and ginger. Set aside.
3. In a large bowl mash banana and add sugar, light brown sugar, melted coconut oil, apple cider vinegar, and vanilla extract.
4. Mix dry ingredients into wet ingredients.
5. Fold in shredded carrot (I shred my carrots in a food processor).
6. Scoop mixture into muffin tin slots to fill about 3/4 of the way up (I get 10 cupcakes out of this recipe from the size of my muffin tin).
7. Bake for 12-15mins until golden.
For the Icing:
1. In a bowl mix powdered sugar and water.
2. Add honey and greek yogurt to powdered sugar paste and mix. If icing is too thick, add more water until desired consistency.
3. Pour icing into ziptop bag and set aside.
4. Once the cupcakes have cooled, cut tip off ziptop bag and drizzle icing over cupcakes.
5. Enjoy!
*These cupcakes should be kept in the fridge and they are good for 3-5 days. My favorite way to eat one is by taking it out the fridge about five minutes before I eat it so it is closer to room temperature.
