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Kid-Friendly Carrot Cupcakes

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Erin Lombard

"I wanted to create a delicious muffin my kids would eat. This recipe turned out to be the perfect combination that my whole family loves!"
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45 m servings 170 cals
Original recipe yields 18 servings (18 cupcakes)

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  • Prep

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  1. Preheat the oven to 350 degrees F (175 degrees C). Line an 18-cup muffin tin with paper liners.
  2. Mix eggs, applesauce, coconut oil, and honey together in a large bowl. Stir in brown sugar and white sugar. Mix in flour, baking powder, baking soda, nutmeg, and cinnamon slowly. Roll in carrots, walnuts, and raisins. Fill each muffin cup 3/4-full with batter.
  3. Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, 25 to 30 minutes.


  • Cook's Note:
  • Use any of your favorite nuts.

Nutrition Facts

Per Serving: 170 calories; 6.6 g fat; 26.1 g carbohydrates; 4.1 g protein; 41 mg cholesterol; 128 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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