Dessert: Whole-Wheat Banana-Carrot Cupcakes

Recipe by Stephanie Chain, St. Marys, Ga. I came up with this recipe for some health-conscious friends, but it doesn't taste too healthy!"Stephanie Chain, 27, St. Marys, Ga.

This recipe includes fertility superfoods such as:

Cinnamon, Honey

Health and fertility benefits of Whole-Wheat Banana-Carrot Cupcakes

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). One tbsp of honey has a glycemic index (GI) of 55.

Ingredients

1 1/2 cups whole-wheat flour, sifted
1/2 cup sugar
1 teaspoon cinnamon
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1 ripe banana, mashed
1/3 cup shredded carrots
1/4 cup milk (not nonfat)
1/4 cup canola oil
2 tablespoons unsalted butter, at room temperature
1 teaspoon vanilla extract
1/4 cup honey
6 ounces cream cheese, at room temperature

Instructions

Preheat oven to 350 °F; line 9 cups of a muffin pan with paper liners. Whisk flour, sugar, cinnamon, baking powder and salt. In a separate bowl, whisk together egg, banana, carrots, milk and oil.
Stir banana mixture into flour mixture. Divide batter among lined cups. Bake until toothpick inserted in center comes out clean, about 18 minutes. Let cool completely on a wire rack.
Beat butter, vanilla, honey and cream cheese in a bowl with an electric mixer on medium speed until creamy, about 1 minute. Frost. Serve or refrigerate in an airtight container.

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