Healthy Carrot Mini Cakes

Dry Ingredients
1 1/2 oat flour
1/2 cup quick oats
1 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt

Wet ingredients

2 medium very ripe bananas, mashed (¾ cup mashed banana)
1 tsp stevia extract or 1/2 tsp stevia powder or 2 Tbsp honey
2 eggs
1 tsp vanilla
1/4 cup unsweetened applesauce
1 1/2 cups shredded carrots (about 3 large carrots)
2 Tbsp water 

Optional add-ins
1/4 cup raisins
1/4 cup crushed pineapple

Frosting
8 oz low fat cream cheese, softened

1/2 tsp vanilla
Stevia extract drops to taste

Tbsp of water to thin consistency

Directions  

Preheat oven to 350 degrees. Mix all dry ingredients together in a bowl. Mix all the wet ingredients in another bowl. Add wet ingredients and stir thoroughly. Add in optional ingredients if desired and stir. Put cupcake liners in a muffin tin or grease with spray.

Fill each muffin cup with batter to the top.

Place in the oven and bake for 20-22 minutes or until a toothpick inserted comes out clean. While mini cakes are baking, whip up cream cheese with stevia drops and vanilla to taste. If you prefer a thinner consistency, add water, a tablespoon at a time until it reaches the desired consistency. Let cupcakes cool completely before spreading with frosting. Enjoy!

Serves: 12 muffins