Carrot Coconut Cupcakes

September 10, 2014
Carrot Coconut Cupcakes - Gluten-free carrot & coconut cupcakes that are light & airy, not too sweet, and filled with wonderful spices

Do you have a favorite

time of year?

Carrot Coconut Cupcakes-31

Photo Credit: Pinterest

The fall has always been mine .. and this past weekend was the perfect reminder of why I love it so. Clear blue skies .. a hint of crispness in the air .. and while a jacket wasn't required .. you could sure see it from there.

We spent Sunday afternoon at the movies .. afterward stopping for a picnic & a walk around the lake.

This summer we've purposed more picnics .. it's been fun to meet mid-day for lunch on campus .. or one of the many park benches though-out town. I usually pack wraps .. a few pieces of fruit .. or muffins to eat. They're all things that can survive a couple of hours in my bag without looking horribly sad.

Carrot Coconut Cupcakes - Gluten-free carrot & coconut cupcakes that are light & airy, not too sweet, and filled with wonderful spices

I first made these cupcakes for our neighborhood's Labor Day get-together .. stashing a few away in the freezer before we headed out.

Not only are they gluten-free .. but packed with carrots, fruit, and spices. Their texture is substantial & rich thanks to the coconut & hazelnuts. Banana & maple syrup add natural sweetness.

Topping them off is a frosting made with greek-yogurt style cream cheese .. honey .. and a little bit of lime juice. A sprinkle of chopped hazelnuts and they're simply irresistible.

Carrot Coconut Cupcakes - Gluten-free carrot & coconut cupcakes that are light & airy, not too sweet, and filled with wonderful spices

A quick word about almond flour .. if you don't have some it's simple to make at home by pulsing unsalted almonds in a food processor. Be careful not to over-do it though .. if you process them too much you'll end up with almond butter

Enjoy!

xoxo

ps:  They make a great breakfast muffin if you leave off the frosting (don't forget to add a bit of protein on the side)

Pin For Later

 

~ Adapted from Mother Earth Living .. here

5.0 from 1 reviews
Carrot Coconut Cupcakes
 
Prep time
Cook time
Total time
 
Author:
Serves: 12 Muffins
Ingredients
  • Cupcakes
  • ? cup butter, unsalted, at room temp
  • 4 Tbsp maple syrup (or liquid sweetener of your choice)
  • 1 tsp cardamom seeds, freshly ground
  • 1½ tsp cinnamon
  • 1 tsp allspice
  • ½ vanilla bean, with the seeds scraped (** or ½ tsp vanilla extract)
  • 1 ½ cup almond flour
  • ½ cup chickpea flour (** or other gluten-free flour)
  • ¾ cup unsweetened shredded coconut
  • 2 tsp baking powder
  • 1½ cups carrots, grated (~ 4 or 5)
  • 1 ripe banana, mashed
  • 4 egg whites (large or XL eggs)

  • Frosting
  • 1 (8 ounces) package greek-yogurt cream cheese, at room temp (or 1 cup greek yogurt)
  • 3 tablespoons honey
  • 1½ tsp lime juice
  • ½ cup hazelnuts, chopped & toasted
Instructions
  1. Preheat the oven to 350
  2. Prepare a 12-muffin tin with muffin cups or a thin layer of coconut oil
  3. In a small saucepan, over medium heat, melt the butter. Remove the pan from the heat and whisk in the liquid sweetener, ground cardamom, cinnamon, allspice, and vanilla.
  4. Set aside to cool
  5. In a large bowl, whisk the flours, baking powder, and coconut.
  6. Using a large wooden spoon (or your clean hands), mix in the shredded carrot and mashed banana until thoroughly incorporated. Add to the dry ingredients and stir to combine
  7. Using an electric mixer, beat the egg whites until soft peaks form (~ 3-4 minutes)
  8. Fold them into the flour and carrot mix and add the spice-infused butter and stir until smooth.
  9. Spoon the batter into the muffin tins, filling each to about three-quarters full.
  10. Bake for 25-30 minutes, or until golden.
  11. In the mean time, make the frosting. Whisk together the greek-yourt cream cheese, honey, and lime juice in a small bowl.
  12. Allow muffins to cool for 15 minutes on a wire rack.
  13. When ready to eat, spoon each muffin with a tablespoon (or more) of the frosting and sprinkle it with chopped hazelnuts.
Notes
Nutritional Data by %
% Protein: 10
% Carbs: 30
% Fat: 44
Nutrition Information
Serving size: 1 Muffin Calories: 207 Fat: 14.52 Carbohydrates: 16.06 Sugar: 8.36 Protein: 5.38

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3 Comments

  • Reply Heydave September 11, 2014 at 1:11 pm

    These were only amazing!

  • Reply Clean Eating Easter Recipes - My Natural Family March 27, 2015 at 5:50 pm

    […] 20. Carrot Coconut Cupcakes Recipe […]

  • Reply Ana De- Jesus July 3, 2017 at 6:50 pm

    I can see why you love fall. The changing of the seasons , transitional fashion and great TV. My favourite season is spring, thus the blog name! x

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