Carrot, coconut and banana cupcakes

Carrot, coconut and banana cupcakes

The Green Kitchen
Johanna Frenkel

These cupcakes are filled with wonderful warm spices. The scent of cardamom, cinnamon and allspice oozes from them as they come fresh from the oven. We only use egg whites and not very much flour in this recipe, which makes them very light and airy. Muffins and cupcakes always taste best eaten fresh. If you are having a party you can of course make them a day in advance, but nothing beats the taste when they are fresh from the oven.


Quantity Ingredient
80g unsalted butter
4 tablespoons maple syrup or agave syrup
1 teaspoon cardamom seeds, freshly ground
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 vanilla bean
or 1/2 teaspoon vanilla extract
150g almonds, ground
60g besan flour or another gluten-free flour
50g desiccated coconut
2 teaspoons baking powder
200g carrots, grated
1 large ripe banana
4 egg whites


Quantity Ingredient
200g cream cheese
3 tablespoons honey
1/2 lime, juiced
15 hazelnuts, coarsely chopped


  1. Preheat the oven to 180°C. Line a muffin tray with 12 paper cases.
  2. Melt the butter on a low heat in a small saucepan. Add the maple syrup and all the spices and stir well. Set aside to infuse for 10 minutes. Put the almonds in a mixing bowl and add the besan flour, coconut and baking powder.
  3. Put the grated carrots and banana in the blender and whizz until the banana is completely mashed and incorporated with the carrots (you can also do this step by hand). Add to the mixing bowl and stir well to combine with the dry ingredients.
  4. Beat the egg whites until softly peaking. Fold into the cupcake mixture and then add the spice-infused butter and stir until smooth. Spoon into the muffin cases and bake for 25–30 minutes or until golden.
  5. Meanwhile, make the frosting. Whisk together the cream cheese, honey and lime juice in a small bowl.
  6. Let the muffins cool on a wire rack before spooning or piping on the frosting. Decorate with coarsely chopped hazelnuts.
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