0 from 6 votes
Maple Sweetened Carrot Coconut Cupcakes
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.
Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 12 muffins
Calories: 231 kcal
Course:
Dessert
Cuisine:
American
Ingredients
For the cupcakes:
- 1/3 cup 3 ounces unsalted butter
- 4 tablespoons maple syrup
- 1 teaspoon green-pod cardamom seeds freshly ground
- 1 teaspoon ground cinnamon
- 1 teaspoon ground all spice
- 1/2 teaspoon vanilla extract
- 1 1/2 cups 5 ounces almond flour
- 1/2 cup (2 ounces) buckwheat flour
- 1/2 cup (2 ounces) unsweetened shredded coconut
- 2 teaspoons baking powder
- 1 1/3 cups 4 medium carrots shredded carrots,
- 1 large ripe banana mashed
- 4 egg whites
For the frosting:
- 1 (8 ounces) package cream cheese, at room temperature
- 2 tablespoons maple syrup
- 2 teaspoons lime juice freshly squeezed
- 1/4 cup pistachios or hazelnuts chopped
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.
Cup of Yum
Nutrition Information
Calories
231kcal
(12%)
Carbohydrates
19g
(6%)
Protein
6g
(12%)
Fat
16g
(25%)
Saturated Fat
6g
(30%)
Cholesterol
14mg
(5%)
Sodium
101mg
(4%)
Potassium
196mg
(6%)
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
% 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.