In the second of our two-part series chef Georgie Soskin and nutritionist Jo Saunders take a look at digestion. Here’s their healthy twist on a sweet treat
This recipe uses whole-wheat flour which is less processed and higher in fibre, plus B vitamins. The cinnamon helps balance blood sugar levels and walnuts are protein rich and full of good fats.
Makes 8 to 10 cupcakes
100g butter, melted
1 tsp baking powder
130g whole-wheat flour
60g maple syrup
60g dark brown sugar
100g carrot, grated
1/2 banana, mashed
1/2 tsp cinnamon
1/2 tsp ground ginger
80g walnuts, chopped or smashed
200g full fat cream cheese for icing
60ml maple syrup
Preheat the oven to 180°C. Line the muffin tin with 10 cupcake cases. Mix the melted butter, dark brown sugar, maple syrup and egg in a bowl and mix together. Add in your grated carrot, crushed nuts and mashed banana. Sieve over your whole-wheat flour, baking powder, ginger and cinnamon. With a large metal spoon fold together – but try to not overmix or it will become heavy.
Spoon into your cases and bake for 20 to 25 minutes until firm to the touch. Leave to cool. For the icing, mix the cream cheese and maple syrup until thick. Cut the top off the buns and cut in half to make your wings. Spoon the icing on top of each cake and place the wings to create your butterfly!
For Part 1 click here