Cake of the Week: Whole-Wheat Banana-Carrot Cupcakes

September 22, 2014 | By | Comments (0)

Are you looking for a way to banish those Monday blues? We’ve got the solution: cupcakes! These Whole-Wheat Banana-Carrot Cupcakes will satisfy your sweet tooth without making you feel like you overdid it. They’re a great healthy option for dessert or a lunch time snack.

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These lighter cupcakes from All You start with whole-wheat flour, which is a great way to add a little bit of texture to your cake. In addition to bananas and carrots, the cake is flavored with a dash of cinnamon. Canola oil and the ripe banana add tons of moistness and keep the texture soft.

This is a very low-sugar recipe, making it perfect for those moments when you just need a little pick-me-up to get you through the afternoon. The cake only has half a cup of sugar, and the frosting doesn’t have any sugar at all! Instead it’s sweetened with honey. Because it’s mainly cream cheese, honey, and a very small amount of butter, the consistency is more like a “spread” than a frosting. It’s the perfect topping to these guilt-free treats!

 

For more banana and carrot recipes, take a look at the following:

Banana-Toffee Cupcakes

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Spiced Carrot Cake with Cream Cheese Frosting

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Banana Snack Cake

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