Healthy Mini Cupcakes

This is my daughter’s favorite food in the entire world. I have even heard her whining, “Little Cupcakes” in her sleep. I usually make a large batch and divide them into sections to freeze for a later date. These are the perfect healthy, organic and tasty little treat to make with your children!

She helped me make these this morning, here is the recipe:

• 1 1/2 cups shredded/grated carrots
• 1/2 cup ground nuts
• 1/2 cup olive oil
• 1/2 cup honey
• 2 beaten eggs
• 1/2 cup raisins
• 1/4 cup flax seed
• 1/4 cup dried cranberries
• 1 1/4 cup organic whole wheat flour
• 2 tsp baking powder

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Full each mini cupcake in the tin to the fullest it can go. Cook at 350 for 15 mins or until a toothpick comes out clean.

Top with icing. I make a cream cheese/maple syrup flavored icing to go on top. I have an all natural, no sugar recipe for frosting if you would like me to pass it along to you I can. BUT when the actual cupcake is full of such wonderfully healthy things, I don’t mind that there is sugar frosting on the top at all.

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