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Mini Whole Wheat Carrot Cupcakes

I thought it would be nice to set out a healthy-ish treat for the Easter Bunny, so I whipped up a batch of these yummy whole wheat carrot cupcakes. Alas, they turned out to be so good that there are none left. Sorry, Bunny.

Whole wheat carrot cupcakes look sweet topped with a single candy egg

I love Easter. It’s a chance to enjoy family togetherness and celebrate the new life and growth that comes with springtime. However, Easter often also comes with a ton of chocolate, candy, and refined sugar. These cupcakes are a sweet Easter treat that don’t contain a ton of junk and mystery ingredients like many store-bought confections do.

Cupcake Ingredients:

  • 2 cups whole wheat flour
  • 1 tsp baking soda
  • 1 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 3 large eggs
  • 1 cup vegetable oil (I use melted coconut oil because of its health benefits)
  • 1 tsp vanilla
  • 1 cup chopped walnuts
  • 5-7 or so medium carrots to get 4 cups of shredded carrot

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