Carrot & Apple Cupcakes
Adding carrots and apples to a cupcake batter makes a sweet blend of flavors
Servings Prep Time
24cupcakes 15minutes
Cook Time
25 minutes
Servings Prep Time
24cupcakes 15minutes
Cook Time
25 minutes
Ingredients
Instructions
  1. Pre-heat oven to 350. Put paper liners in 24 muffin tin pans.
  2. Mix all dry ingredients together in one bowl. Shred carrots and apples. Measure and place in separate bowl. Add coconut to the bowl with the carrots and apples. Beat the four eggs and add to the dry ingredients along with the one cup of coconut oil. Once this is mixed, add the carrots, apples and coconut and combine.
  3. Using an ice cream scoop to make things less messy and easier to measure, fill each paper lined tin 3/4 full.
  4. Put pans in oven and bake for 20-25 minutes, testing with a toothpick after 20 minutes. If toothpick comes out clean, they are done. These can be eaten as is or frosted, if you like.