8-10 tbsp banana puree ( I used 1 large over ripe banana)
6 tbsp dark brown sugar
3.5 tbsp oil
4 tbsp apple sauce
1 tsp vanilla extract
1 cups shredded carrots
½ cups shredded apples
Toppings :
4 tbsp brown sugar
1 tsp cinnamon powder
Instructions
Pre heat oven to 425F.
Place cupcake liners in a muffin pan and grease all the liners with little oil.
In a bowl,mix all the dry ingredients-whole wheat flour, baking soda, baking powder, cinnamon powder,ginger powder and salt. Mix and keep it aside.
Now in another bowl, mix banana puree along with brown sugar, oil, apple sauce, vanilla, carrots and apples. Mix and add dry ingredients mix to the wet ingredients mix.Fold gently until everything is mixed properly.
Fill up the cupcake liners with the batter. Fill them upto the brim. Bake at 425F for 5 mins, bring the temperature down to 350F and bake for another 18 mins or until a toothpick comes out clean.
Let them cool for 5 mins in pan, pull them out on cooling rack and cool them completely.