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Penny Cupcakes

This confectionery creation is an adapted, healthier version of carrot-and-banana cake that you can share with your K-9 companion!

Penny Cupcakes

Every Day With Rachael Ray (June / July 2008)

Penny Cupcakes

Ingredients

  1. 2 very ripe bananas, mashed
    1 carrot, grated, plus more for garnish
    1 large egg
    ¼ cup honey
    4 cups whole wheat flour
    2 teaspoons ground cinnamon
    1 teaspoon ground allspice
    1 teaspoon ground ginger
    1 teaspoon baking powder
    6 ounces softened cream cheese, optional

Directions

Preheat the oven to 350°. Grease two 12-cup muffin pans. In a large bowl, mix together the mashed bananas, carrot, egg and honey; stir in 3 cups water.
In another large bowl, stir together flour, cinnamon, allspice, ginger and baking powder; mix into the carrot mixture.
Fill each muffin cup about three-quarters full. Bake until firm and dry, about 45 minutes. Let cool, then top each cupcake with more grated carrot and smear with cream cheese if desired.

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