There are times when I can think of nothing better to eat for breakfast than a gluten-free cupcake. After all, we eat muffins for breakfast all the time and a muffin is really just an ugly cupcake, right? I am sure if you ask any 8-year-old, they will agree with me wholeheartedly!
But there is a down side to having a “normal” cupcake for breakfast. The typical cupcake is filled with sugar, refined flours and starch, and often “bad fat,” and despite that feeling of euphoria that comes from consuming all of that, the price will be paid later on when the crash comes. If I do indulge in a cupcake for breakfast, I quickly become overtaken with mental fog and am ready for a nap by midmorning. Not a productive start to the day and certainly no way to send the kiddos off to school.
This recipe is really a muffin recipe that can look like a cupcake if you choose. (I may add that serving a kid something healthy that looks like it’s not increases your chances of getting them to eat it by about 10 fold!) It is packed with fiber, low in fat, dairy-free, includes vegetables and is refined sugar-free.
The fiber (and whole grain goodness) comes from a combination of brown rice flour and coconut flour. There is a bit of tapioca starch mixed in to lighten them up but less than a teaspoon and a half per muffin. Carrots are packed with vitamins and minerals and