Rice Flour Banana Carrot Cupcakes

Rice Flour Banana Carrot Cupcakes
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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 85.0
  • Total Fat: 1.0 g
  • Cholesterol: 1.9 mg
  • Sodium: 96.3 mg
  • Total Carbs: 17.4 g
  • Dietary Fiber: 1.4 g
  • Protein: 2.2 g

View full nutritional breakdown of Rice Flour Banana Carrot Cupcakes calories by ingredient


Introduction

Mini carrot cakes made with banana, rice flour, fresh carrots and almond milk! Modified version of Cassey Ho's recipe from her blog.

http://blogilates.tumblr.com/post/
43259415775/flourless-healthy-carrot-c
ake-mini-carrot-cakes Mini carrot cakes made with banana, rice flour, fresh carrots and almond milk! Modified version of Cassey Ho's recipe from her blog.

http://blogilates.tumblr.com/post/
43259415775/flourless-healthy-carrot-c
ake-mini-carrot-cakes
Number of Servings: 9

Ingredients

    -Batter-
    2 bananas
    2 carrots
    1/2 C rice flour
    6 oz almond milk
    1 tsp baking powder
    Dash of cinnamon
    Dash of clove

    -Icing-
    1 Tbsp honey
    6 Tbsp greek yogurt
    2 Tbsp low fat cream cheese


Tips

This recipe is super tasty and ridiculously healthy! Love it!


Directions

Mix together in a food processor or blender. Place in cupcake tin. Bake in the oven for 20-25 mins at 350F.

Serving Size: Makes 9 cupcakes

Number of Servings: 9

Recipe submitted by SparkPeople user MELISCHKA.

Member Ratings For This Recipe


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    Horrible. I made it per the instructions and it never rose and after 2 rounds of 20 min in the oven, it still was too moist, uncooked and ended in my garbage.
    Something is very wrong with this recipe. Please don't post things that are not tried.
    The proportions for the icing is also ng-too liquid     - 11/25/15