Maple Sweetened Carrot Coconut Cupcakes
User Reviews
5
4 reviews
Excellent
Maple Sweetened Carrot Coconut Cupcakes
Report
These gluten-free carrot coconut cupcakes are sweetened with maple syrup and bananas. They are flavored with warm spices like cardamom, cinnamon, and all-spice. Although the cream cheese frosting turns them into delicious and pretty cupcakes, they are moist enough to be served without the frosting just by themselves as muffins.
Share:
Ingredients
For the cupcakes:
- 1/3 cup butter unsalted, 3 ounces
- 4 tablespoons maple syrup
- 1 teaspoon cardamom seeds freshly ground, green-pod
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1/2 teaspoon vanilla extract
- 1 1/2 cups almond flour 5 ounces
- 1/2 cup buckwheat flour 2 ounces
- 1/2 cup shredded coconut unsweetened, 2 ounces
- 2 teaspoons baking powder
- 1 1/3 cups carrot 4 medium, shredded
- 1 banana mashed, large, ripe
- 4 egg white
For the frosting:
- 1 cream cheese 8 ounces, at room temperature
- 2 tablespoons maple syrup
- 2 teaspoons lime juice freshly squeezed
- 1/4 cup pistachios chopped, or hazelnuts
Instructions
- Preheat the oven to 350 Degrees. Line a 12-muffin tin with paper muffin cups or rounds of parchment paper.
- Melt the butter in a small saucepan over medium heat. Off the heat, stir in the maple syrup, ground cardamom, cinnamon, all spice, and vanilla extract. Set aside to cool.
- In the mean time, mix the ground almond flour, buckwheat flour, unsweetened coconut, and baking powder in a large mixing bowl.
- Add in the shredded carrot and mashed banana and mix until thoroughly incorporated. Set aside.
- Using an electric mixer, beat the egg whites until softly peaking, 3-4 minutes.
- Gently fold the egg whites into the flour and carrot mixture.
- Pour in the butter and spice mixture. Stir until smooth.
- Spoon the batter into the prepared pan, filling each cup to about three-quarters full.
- Bake for 25 minutes or until golden.
- In the mean time, make the frosting: Whisk together the cream cheese, honey, and lime juice in a small bowl.
- Allow muffins to cool for 15 minutes on a wire rack.
- When ready to eat, spoon each muffin with a tablespoon (or more) of the frosting and sprinkle it with chopped pistachios or hazelnuts.
Nutrition Information
Show Details
Calories
231kcal
(12%)
Carbohydrates
19g
(6%)
Protein
6g
(12%)
Fat
16g
(25%)
Saturated Fat
6g
(30%)
Cholesterol
14mg
(5%)
Sodium
101mg
(4%)
Potassium
196mg
(4%)
Fiber
4g
(16%)
Sugar
9g
(18%)
Vitamin A
2550IU
(51%)
Vitamin C
2mg
(2%)
Calcium
94mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 231 kcal
% Daily Value*
| Calories | 231kcal | 12% |
| Carbohydrates | 19g | 6% |
| Protein | 6g | 12% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 14mg | 5% |
| Sodium | 101mg | 4% |
| Potassium | 196mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 2550IU | 51% |
| Vitamin C | 2mg | 2% |
| Calcium | 94mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
Other Recipes
You'll Also Love
