Carrot, Banana & Coconut Cupcakes {Gluten-Free}

August 2, 2014 · by Aysegul Sanford · Leave a Comment

As I am typing this, it is raining like crazy outside. Virgin Islands are getting their share of the rain caused by the tropical depression Bertha. Though most of the time, hurricanes and tropical depressions are very serious and scary, since I know that Bertha is one that is not as dangerous, I am enjoying the dark, stormy, and windy weather outside. As soon as I am finished with writing this, I am going to spend the rest of my Saturday afternoon reading my book with a cup of tea accompanied by one of these cupcakes.

I first made these cupcakes a couple of days ago to take to a dinner party that we were invited. Knowing that one of the friends in the party has celiac disease and therefore cannot eat gluten, I wanted to make something that she could enjoy as well. And Dwight has been asking for a carrot cake for some time now.  I thought it would be nice if I could find a gluten-free carrot cake recipe and make it take with us.
They ended up being delicious and very popular so much so that all the ladies in the party asked for the recipe.

The best part of these cupcakes is that they are not only gluten-free but also they are guilt-free. Because the “flours” used in this recipe are made up of ground almonds, chickpea flour, and shredded unsweetened coconut. Instead of using granulated sugar, you use maple syrup, shredded carrot, a mashed ripe banana flavored with spices like cinnamon, cardamom, and all spice. Then you top it off with a frosting made with cream cheese, honey, and limejuice.
After you sprinkle it with chopped pistachios they are simply irresistible.

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Carrot, Banana, and Coconut Cupcakes {Gluten-Free}

Prep time:  20 mins

Cook time:  30 mins

Total time:  50 mins

 

Ingredients

• ⅓ cup (3 ounces) unsalted butter
• 4 tablespoons maple syrup (or agave nectar)
• 1 teaspoon cardamom seeds, freshly ground
• 1 teaspoon ground cinnamon
• 1 teaspoon ground all spice
• ½ teaspoon vanilla extract
• 1 ½ cup (5 ounces) ground almonds (or almond flour)
• ½ cup (2 ounces) chickpea or gluten-free flour
• ½ cup (2 ounces) unsweetened shredded coconut
• 2 teaspoons baking powder
• 4 medium carrots, shredded
• 1 large ripe banana, mashed
• 4 egg whites
• FROSTING
• 1 (8 ounces) package cream cheese, at room temperature
• 2 tablespoons honey
• 2 teaspoons lime juice, freshly squeezed
• ¼ cup pistachios, chopped

Instructions

1. Preheat the oven to 350 Degrees. Line a 12-muffin tin with paper muffin cups or rounds of parchment paper.
2. Melt the butter in a small saucepan over medium heat. Off the heat, stir in the maple syrup, ground cardamom, cinnamon, all spice, and vanilla extract. Set aside for it to cool.
3. In the mean time, mix the ground almonds, flour, unsweetened coconut, and baking powder in a large mixing bowl.
4. Using a large wooden spoon (or your clean hands), mix in the shredded carrot and mashed banana until thoroughly incorporated.
5. Using an electric mixer, beat the egg whites until softly peaking, 3-4 minutes.
6. Fold them into the flour and carrot mixture.
7. Pour in the butter and spice mixture. Stir until smooth.
8. Spoon the batter into the prepared pan, filling each cup to about three-quarters full.
9. Bake for 25 minutes or until golden.
10. In the mean time, make the frosting. Whisk together the cream cheese, honey, and lime juice in a small bowl.
11. Allow muffins to cool for 15 minutes on a wire rack.
12. When ready to eat, spoon each muffin with a tablespoon (or more) of the frosting and sprinkle it with chopped pistachios.

 Recipe adapted from The Green Kitchen cookbook.