Carrot Cake Cupcakes
With just a couple of simple tweaks, like substituting whole wheat flour for white flour as well as honey and unsweetened applesauce for refined sugar, you can keep carrot cake on your Mediterranean diet menu. This recipe is fast and easy to make and enjoyable for breakfast, as a snack, or as a dessert.
Instructions
- Preheat the air fryer to 380°F. Lightly coat the inside of six silicone muffin cups or a six-cup muffin tin with olive oil cooking spray.
- In a medium bowl, mix together the carrots, honey, olive oil, vanilla extract, egg, and unsweetened applesauce.
- In a separate medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- Add the wet ingredients to the dry ingredients, mixing until just combined.
- Gently fold in the walnuts and raisins. Fill the muffin cups or tin three-quarters full with the batter, and place them in the air fryer basket.
- Bake for 10 to 12 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
- Serve immediately or store in an airtight container until ready to serve.
VARIATION TIP:
Substitute pecans for the walnuts or diced dried apricots for the golden raisins for a unique change of flavor and texture.
PER SERVING: Calories: 277; Total Fat: 14g; Saturated Fat: 2g; Protein: 6g; Total Carbohydrates: 36g; Fiber: 4g; Sugar: 15g; Cholesterol: 31mg