Hidden Carrot Cupcakes (aka Monster Muffins)

12 servings - Prep time 20mins - Cook time 20mins - (+ time to decorate)

Gluten-Free | Refined sugar-Free | Hidden veggies

Baking with kids can be fun and a little sneaky; in the best way. These low-sugar, gluten-free carrot cupcakes are one of our favourite weekend bakes. They’re soft, spiced, and full of secretly nutritious ingredients. Add some beetroot powder to the frosting and decorate with candy eyes to create your own batch of “Monster Muffins.”

Perfect for family time, a documentary-style shoot, or just a sweet afternoon moment.

Ingredients

• 1 & 1/4 Cups of almond flour

• 2 tbsp of coconut flour

• 1/2 tsp of baking soda

• Pinch tsp of salt

• 1/3 cup of honey

• 1/3 cup of coconut oil

• 2 large eggs

• 1 & 1/2 tsp of ground cinnamon

• 1/2 tsp of ground ginger

• 1/4 tsp of ground nutmeg

• 2 tsp of vanilla extract

• 1/2 cup of grated carrots

Frosting

• 56g of cream cheese

• 4tsp of maple syrup

• 1 &1/2 tsp of vanilla

• Pinch of salt

• Additional milk for thinning

• Optional colouring and candy eyes to decorate

Directions

• For the cupcakes mix together all the dry ingredients.

• In a separate bowl mix together all the wet ingredients.

• Mix the wet ingredients into the dry.

• Fold through the grated carrots.

• Divide the mixture evenly between 12 cupcake liners.

• Bake at 175 C for approx 20 mins.

• Allow cupcakes to completely cool before icing.

For the icing

• whisk together the cream cheese, maple syrup, and vanilla.

• Add milk until the desired consistency.

• Mix through any additional colourings

• Pipe onto cool cupcakes and decorate with monster candy eyes

A recipe made for memories

Cooking with kids isn’t about perfection—it’s about the moments you make together. If you try this one at home, tag me on social media so I can see your monster muffin masterpieces.