Carrot and Beet Cupcakes [Gluten Free]
Beets, pineapple, and applesauce creates a healthier gluten-free cupcake everyone loves without the guilt.
Servings: 22
Calories: 206kcal
Equipment
Ingredients
- 1 cup coconut sugar
- 1 teaspoon vanilla
- ½ cup unsweetened applesauce
- ½ cup coconut oil
- 4 large eggs
- 8 ounces unsweetened crushed pineapple , well drained
- 2 cups rice flour (or oat or almond flour)
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 1 cups shredded carrots
- 1 cup shredded beets , outer skin peeled off
- ¾ cup unsweetened coconut
- ¾ cup chopped walnuts
- ¾ cup dried cranberries
Instructions
- Preheat oven to 350 degrees. Line muffin pans with paper liners. Set aside. In a large mixing bowl, beat the sugar, vanilla, applesauce and oil together until well blended. Add the eggs, one at a time, blending well. Mix in the drained crushed pineapple.
- In a small bowl, combine the flour, baking soda, cinnamon and salt. Gradually add in the dry ingredients to the mixing bowl, adding in the shredded carrots and beets halfway until blended. Stir in the coconut, walnuts and dried cranberries.
- Using a large ice cream scoop, fill each liner cup about ¾ full. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool 5 minutes in the pan, remove to wire rack and allow to completely cool.
Notes
Yields 22-24 cupcakes.
Nutrition
Calories: 206kcal | Carbohydrates: 26g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 38mg | Sodium: 165mg | Potassium: 115mg | Fiber: 1g | Sugar: 10g | Vitamin A: 1035IU | Vitamin C: 1.7mg | Calcium: 18mg | Iron: 0.6mg