Mini Vegan Carrot Cupcakes
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 32.3
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 82.2 mg
- Total Carbs: 7.5 g
- Dietary Fiber: 0.6 g
- Protein: 0.5 g
View full nutritional breakdown of Mini Vegan Carrot Cupcakes calories by ingredient
Introduction
Super moist, healthy little cupcakes. Healthy enought to top with an abundance of vegan cream cheese icing (check out my recipe) and not feel too guilty about it. Super moist, healthy little cupcakes. Healthy enought to top with an abundance of vegan cream cheese icing (check out my recipe) and not feel too guilty about it.Number of Servings: 24
Ingredients
-
-2/3 cup of flour (I used half and half whole and white spelt flour)
-3/4 tsp cinnamon
-3/4 tsp baking soda
-2/3 tsp baking powder
-1/4 tsp salt
-1 1/2 tbs ground flax mixed with equal parts water = 1 1/2 eggs
-1/2 cup organic cane sugar
-1/2 cup sugar free applesauce
- 1/2 tsp vanilla extract
-1 cup grated carrots
Directions
-Preheat oven to 350F, and grease 24 mini cupcake pans
-Sift together flour, cinnamon, baking soda, baking powder and salt
-In a seperate bowl beat flax and water mixture with sugar until smooth
-Stir applesauce, vanilla and carrots into wet mixture
-Fold in dry mix and pour into muffin pans
-Bake 15-20 minutes or until a toothpick inserted comes out clean.
Serving Size: Makes 24 mini cupcakes
-Sift together flour, cinnamon, baking soda, baking powder and salt
-In a seperate bowl beat flax and water mixture with sugar until smooth
-Stir applesauce, vanilla and carrots into wet mixture
-Fold in dry mix and pour into muffin pans
-Bake 15-20 minutes or until a toothpick inserted comes out clean.
Serving Size: Makes 24 mini cupcakes