Mini Carrot-Apple Cupcakes

By á-44499

Per cupcake: 76 calories, 4g fat, 83mg sodium, 9g carb, 2g protein, 1g fiber

Ingredients

• Cooking spray
• 1/2 cup all-purpose flour
• 3 tbsp. almond flour
• 1/2 tsp baking powder
• 1/8 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1 large egg
• 2 tbsp. frozen apple juice concentrate, thawed
• 2 tbsp plain nonfat Greek yogurt
• 2 tbsp canola oil
• 1/2 tsp vanilla extract
• 1/3 cup grated carrot
• 3 tbsp dried currants
• 6 tbsp nonfat honey- flavored Greek yogurt

Details

Servings 12
Preparation time 15mins
Cooking time 55mins

Preparation

Step 1

Heat the oven to 350 degrees. Line 12 mini muffin cups with baking papers and spray papers with cooking spray. In a bowl whisk together the flour, almond flour, baking powder, baking soda, cinnamon and salt. In another bowl whisk together the egg, apple juice concentrate, plain yogurt, oil and vanilla. Stir egg mixture into flour mixture; add in carrot and currants, stirring just to combine.
Fill each paper with 1 tbsp batter. Bake cupcakes until a toothpick inserted into a cupcake in the center comes out clean, about 12 minutes. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely. Top cupcakes with honey-flavored yogurt.