carrot and apple cupcakes

These gluten free carrot and apple cupcakes are light, sweet and taste full of goodness. The perfect after school treat or lunchbox essential.

Makes 12

Ingredients

1/2 cup desiccated coconut
1/2 cup buckwheat flour
1 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
1/4 tsp salt
6 whole large eggs
4 tbsp. coconut oil, melted
1 tsp vanilla extract
1/2 cup brown rapadura sugar
1 1/4 cups grated carrots
1 1/4 cups grated apple
1 cup golden raisins

Method

1. Preheat your oven to 170 C and line a muffin tin with 12 muffing liners or silicon muffin cups. Set aside.

2. In a medium mixing bowl, stir together the desiccated coconut, buckwheat flour, baking soda, baking powder, cinnamon and salt until well combined. Set aside.

3. In an electric mixer, beat together the eggs, coconut oil, vanilla extract and sugar until light and fluffy.

4. Stir in the dry mixture, mixing well to ensure there are no lumps.

5. Stir in the grated carrots, apples and raisins and stir until it forms a batter.

6. Pour the batter into the prepared muffin tins.

7. Bake for 20-25 minutes or until the top is golden and a toothpick inserted in the centre comes out clean.

8. Let cool completely on a wire rack.