Kid Chef Carrot Coconut Cupcakes


Kids can use coconut milk, coconut yogurt, and coconut oil to make a light and fluffy carrot cupcake perfect for popping in a lunch box. Organic virgin coconut oil is a medium-chain fatty acid that gives the body an instant source of energy, improving brain function, weight loss, and immune support. Preheat oven to 375 degrees. In a large bowl mix 1¾ cup organic whole wheat pastry flour, 2 tsp baking powder, 1 tsp baking soda, ½ tsp sea salt ½ tsp cinnamon, ¼ tsp nutmeg, and ¼ tsp ginger. In a small bowl whisk ¾ cup canned organic coconut milk, ½ cup organic cane sugar, ¼ cup organic plain coconut yogurt, 4 tbsp extra virgin organic coconut oil, and 1 tsp vanilla. Mix the wet ingredients into the dry ingredients in the bowl. Kids can grate 1 1/3 cup organic carrots, and fold into the batter. Divide the batter into 12 muffin cups lined with paper liners. Bake 20 minutes. Cool on wire rack 5 minutes before removing from muffin pan.

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