Peanut Butter Carrot Pupcakes

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a personal rocket blender or small food processor, grind the oats into a powder the consistency of flour.

Step 2

Preheat oven to 350 degrees. Spray 6 cups of a cupcake pan well with cooking spray. Set aside.

Step 3

To a mixing bowl, add mashed banana, 1/3 cup peanut butter, egg, and honey. Beat with a hand mixer until smooth and well combined. Add shredded carrots, and mix in. Add ground oats and baking soda. Beat with a hand mixer until the mix is just combined. Use an ice cream scoop to divide batter between prepared cups. Bake for 15-18 mins until a toothpick inserted in the center comes out clean. Remove from pan, and allow to cool completely.

Step 4

Place ½ peanut butter in a mixing bowl. Use a hand mixer to whip the peanut butter on high speed for 3-4 mins until the peanut butter becomes lighter in color and has a fluffy consistency.

Step 5

To serve, frost pupcakes with whipped peanut butter. Use a piping tip, if desired. Garnish with shredded carrot. Store leftovers in an airtight container for 3-4 days.

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