1½cupBob's Red Mill Paleo Baking Flour6.38 ounces and 192 grams
1teaspoonbaking powder
¼teaspoonbaking soda
1teaspooncinnamon
¼teaspoonnutmeg*
1/4teaspooncloves
1/8teaspoonsalt
2eggs
1/2cupunsweetened almond milk
1/4cupmaple syrup or honey
½heaping cup mashed bananaabout 2 medium extra ripe bananas
1cupshredded carrotsabout 4 large carrots
1/4cupraisinsoptional
1/4cupchopped pecans + 1/4 cup more for toppingoptional
For the optional frosting:
8oz.cream cheeseuse Kite Hill Almond Milk Yogurt for dairy-free
¼cupmaple syrup
1teaspoonvanilla extract
Instructions
Preheat oven to 350ºF and lightly oil a muffin tray, or line it with 12 paper/silicone liners.
In a medium mixing bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt. Set aside.
In a large mixing bowl, whisk together the eggs, almond milk, maple syrup, mashed banana, and carrots.
Combine wet and dry ingredients slowly by adding the flour mixture in 2 or 3 increments, stirring gently each time until just incorporated. Finally, stir in raisins and pecans, if using. Do not overmix.
Spoon batter evenly among the 12 muffin cups. Bake for 20 minutes.
Allow muffins to cool about 10 mins and then remove them from muffin tray to continue to cool on a wire rack.
For the optional frosting:
In the bowl of an electric mixer, beat cream cheese and honey on medium-high speed until smooth.
Add vanilla extract.
Continue beating for 3-4 minutes until light and creamy.
If desired, frost each completely cooled cupcake. Top with a sprinkling of pecans. Enjoy!
Notes
*The nutmeg & cloves are optional. **For nondairy, I used Kite Hill brand. ***Nutritional info calculated without frosting.