Carrot Cupcakes with Wholemeal Flour & Banana

 

Ingredients

Dry:

• 1 cup wholemeal flour

• ½ tsp baking powder

• ½ tsp baking soda

• ½ tsp ground cinnamon

• ¼ tsp ground nutmeg

• ⅛ tsp salt

Wet:

• 2 large eggs, room temperature

• 1 medium banana, very ripe (or oven-ripened; about ½ cup mashed)

• 1 tbsp honey or maple syrup (optional — depending on how sweet your banana is)

• ⅓ cup neutral oil (vegetable, sunflower, or light olive oil)

• 1 tsp vanilla extract

Add-ins:

• 1½ cups finely grated carrots (from ~2 medium carrots)

• Optional: ¼ cup raisins or chopped walnuts

• Optional: zest of ½ orange

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Optional Cream Cheese Frosting (Lower Sugar)

• 4 oz (½ cup) full-fat cream cheese, room temp

• 2 tbsp unsalted butter, room temp

• ½ cup powdered sugar (or 2 tbsp honey)

• ½ tsp vanilla extract

• Optional: ½ tsp lemon juice or zest

Step-by-Step Instructions (With Measurements)

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1. Ripen Your Banana (If Not Ripe Yet)

If your banana is not soft, spotty, or sweet enough:

Option A – Oven method (best flavour):

• Place unpeeled banana on a baking tray.

• Bake at 150°C (300°F) for 15–20 minutes until the peel turns black.

• Let cool, then peel and mash.

Option B – Microwave method (quickest):

• Pierce unpeeled banana with a fork a few times.

• Microwave for 30–60 seconds until soft.

• Let cool slightly, then peel and mash.

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2. Preheat Oven & Prep Tin

• Preheat oven to 175°C (350°F).

• Line a 12-hole muffin tin with paper cupcake liners.

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3. Prepare the Dry Ingredients

In a medium bowl, whisk together:

• 1 cup wholemeal flour

• ½ tsp baking powder

• ½ tsp baking soda

• ½ tsp cinnamon

• ¼ tsp nutmeg

• ⅛ tsp salt

Set aside.

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4. Prepare the Wet Ingredients

In a large bowl, combine:

• 2 large eggs (room temperature)

• 1 mashed ripe banana (about ½ cup)

• 1 tbsp honey or maple syrup (optional)

• ⅓ cup neutral oil

• 1 tsp vanilla extract

Whisk until smooth and slightly frothy — about 30 seconds to 1 minute by hand.

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5. Combine Wet & Dry Ingredients

• Add the dry ingredients into the wet in two parts, gently stirring after each addition with a spatula or wooden spoon.

• Mix until just combined — do not overmix.

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6. Add Carrot and Optional Extras

Fold into the batter:

• 1½ cups finely grated carrot

• Optional: ¼ cup raisins or chopped walnuts

• Optional: zest of ½ an orange

The batter will be thick and slightly lumpy — that’s perfect.

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7. Bake

• Spoon the batter evenly into the 12 cupcake liners (each about ¾ full).

• Bake at 175°C (350°F) for 18–22 minutes or until:

  • A toothpick inserted in the centre comes out clean

  • Tops spring back when gently pressed

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8. Cool

• Let cupcakes cool in the tin for 5 minutes.

• Then remove and cool completely on a wire rack before frosting (if using).

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9. Make Optional Frosting

In a medium bowl (or with a hand mixer), beat until fluffy:

• 4 oz cream cheese

• 2 tbsp unsalted butter

• ½ cup powdered sugar (or 2 tbsp honey)

• ½ tsp vanilla extract

• Optional: ½ tsp lemon juice or zest

Spread or pipe onto cooled cupcakes.