My little boy turned one year old this Monday.
Ack! How can it have been 12 months since I birthed him already?! Yes, I am one of those pitiful moms that wishes their child would remain a baby perpetually. Well, not really. But it makes me sad to think that before I know it, James will be a teenager and think I’m so uncool.
I decided to bake Jim some carrot cupcakes for his birthday party. Of course I wanted them to be healthy so I wouldn’t have to cringe as he ate them. I’ve been meaning to give green banana flour a try, and I though it’d be a great grain-free option for James. I also only used a quarter of the sugar called for.
We celebrated his birthday a day early with family and friends.
Jim loved his cupcakes, but he seemed a bit suspicious of everyone watching him eat. This was also his first time trying (homemade) ice cream. You can watch a video of it HERE.
Oh, and I decided to top the cupcakes with a sour cream frosting. I purposefully put the frosting on when this cupcake was still warm (you’ll learn why in an upcoming post for Pioneer Woman Food & Friends), so it got a bit melty.
Also, I’m going to be honest: These are NOT the best-tasting cupcakes ever. I think any baby/toddler would love them, but you won’t fool any adults with them. So make these healthy cupcakes for your little one, but pass on them for a gluten intolerant friend. 🙂
Grain-Free Carrot Cake Cupcakes for Toddlers
adapted from Honey and Jam | PRINT
Makes 6 cupcakes
- 3/4 cup green banana flour
- 1/2 teaspoon aluminum-free baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon real salt
- 1/8 teaspoon cloves
- 1/8 teaspoon nutmeg
- 1/8 teaspoon ginger
- 1/2 cup coconut palm sugar (or sweetener of choice)
- 1/2 cup butter, melted
- 2 large eggs
- 1 1/2 cups (135 grams) grated carrots
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