Oat Flour Carrot Cupcakes
Servings: 12
Calories: 185kcal
Ingredients
- ½ cup brown sugar
- ½ cup avocado oil or melted coconut oil or canola oil
- ⅓ cup applesauce
- 2 eggs
- 1 teaspoon vanilla
- 1 and ¼ cup oat flour lightly packed and levelled
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- 1 cup shredded carrots about 1 large
- 2 cups Cream Cheese Frosting optional
Instructions
- Preheat the oven to 375 °F and a 12-count muffin tin with liners.
- In a medium bowl, whisk together the brown sugar, oil, eggs, applesauce and vanilla until combined.
- In a large bowl, whisk together the oat flour, baking powder, soda, salt and spices until mixed.
- Pour the wet ingredients into the dry and whisk until just incorporated. Fold in the carrots. Divide the batter into prepared pan- the liners should be filled about ⅔ full.
- Bake for 22-25 minutes until the centers lightly bounces back to the touch and a toothpick inserted into the center of a cupcakes contains just a few crumbs.
- Remove from the oven and cool in the pan for 10 minutes and then move to a wire rack to cool for at least one hour.
- Frost with cream cheese icing if desired and serve.
Notes
Leftovers
Store leftover unfrosted cake at room temperature for up to 3 days or freeze for up to 3 months.
Frosted cupcakes should be kept in the refrigerator for up to 3 days or frozen for up to 3 months.
*Nutrition calculated without frosting.
Nutrition
Calories: 185kcal | Carbohydrates: 19g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 152mg | Potassium: 110mg | Fiber: 1g | Sugar: 10g | Vitamin A: 1824IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg
