Carrot and Banana Mini Cakes

carrot and banana mini cakes carrot and banana mini cakescarrot and banana mini cakes

With all of the overly-indulgent dessert and treats Fall brings our way, it can be difficult to try and create snacks that are healthier choices. However, keeping your treats inspired by the comforting spices of the season is an easy way to remain festive and excited about your Fall food!

Enter these Carrot and Banana Mini Cakes. These were a HUGE hit in my house. They were eaten in the morning with coffee, as a midday snack and cured the after-dinner-sweet tooth.

  • 1 1/4 cup whole wheat flour
  • 1/4 cup quick oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons vanilla
  • 1 tablespoon coconut or olive oil
  • 1 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 2 medium ripe banana, mashed
  • 1/2 cup dark brown sugar
  • 1 cup shredded carrots
  • 4 tablespoons sweetened applesauce
  • 1 egg
  • 1 egg white
  • 1/3 cup whole milk
  • 1/4 cup pecans
  1. Preheat oven to 350 degrees. Spray cupcake or muffin pan inch with nonstick cooking spray. I use a coconut oil spray that I’m loving!
  2. In a large bowl, whisk together flour, quick oats, baking powder, baking soda, cinnamon and salt; set aside.
  3. In a medium bowl, whisk together mashed banana, egg, egg white, brown sugar  and vanilla until well combined and creamy. Add in oil, applesauce and milk.Once that is combined, fold in shredded carrots. Add wet ingredients to the dry ingredients and mix until just combined. Then fold in crushed pecans.
  4. Pour into pan and bake for 40-45 minutes. Check center with toothpick.
  5. Cool for 10 minutes.


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