Tone It cUpcakes :) Coconut Carrot Cupcakes!

INGREDIENTS

  • 2

    cups grated carrots

  • 1/4

    cup chopped pecans and walnuts

  • 1/2

    cup whole wheat flour

  • 1/2

    cup Perfect Fit Protein

  • 1/4

    cup shredded, no sugar added coconut flakes

  • 1

    Tbs. ground cinnamon

  • 2

    tsp. baking powder

  • 1/4

    tsp. ground nutmeg

  • small pinch cloves

  • 1/2

    tsp. baking soda

  • 1/2

    tsp. sea salt

  • 1/3

    cup organic sugar

  • 2

    egg whites

  • 1

    whole egg

  • 1/4

    cup canola oil

  • 1/2

    cup nonfat plain greek yogurt

  • 3

    tsp. vanilla extract

DIRECTIONS

STEP 1: First combine all of the dry ingredients, then slowly add in each of the wet ingredients.
STEP 2: After is all mixed, add 2 cups Grated Carrots (grated carrots from cheese grater is best) and 1/4 cup chopped pecans & walnuts mixed. Spray olive oil cooking pam on paper liners in cupcake pan. Pour mix in no more than 1/2 to 3/4 full (do not overfill). We used mini cupcake trays and they were perfect! Bake for 14-17 minutes or until middle is cooked (use a tooth pick and make sure it comes out dry when you test them). Let cool before you frost them :) We made that mistake because we wanted to try them so fast!

AUTHOR NOTES

Good morning! Sending lots of love to you and your family & friends today. Tell them your trainers say hi :) Enjoy a few chocolate bunnies... you deserve them!!

COMMENTS 3

  1. Sarah says:

    Need to bring in some type of Easter recipe on work and then thought to myself, ” I bet Karena and Katrina have something healthy I could make.” Thanks girls!!

  2. Can’t wait to try this recipe for the upcoming easter festivities! I’m guessing the last 2 ingredients (Greek yoghurt + vanilla extract) will come together as the frosting? XX ??

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