Healthy Birthday Cupcakes

I let Big A choose what kind of cupcakes she wanted for her party this weekend. To my surprise (and delight!), she chose a very healthy recipe. My friend Nicole made it as a cake for her son's birthday a few months ago and when I brought some home to share with Big A, she decided it was what she wanted for her cupcakes. Nicole got the recipe from my friend Liv and made some modifications and I made quite a few bit more (since I always tinker with recipes...). Big A and I made them tonight and they turned out great (We tested one and even Little A, who barely ate anything today, really liked it!). We are going to add cream cheese icing to them, which I think will make them even better. Big A did a great job of helping me make them, aside from spilling some of the oil and mashed bananas on the counter. She filled the Winnie-the-Pooh paper muffin cups and made almost no mess!

Healthy Cupcakes

3.5 cups organic spelt flour
2 tsp baking powder
2 tsp baking soda
1 tsp cinnamon
1/2 tsp sea salt
6 mashed, ripe bananas
1 540 ml can crushed pineapple, with juice
2 eggs
1/4 cup canola oil
1/2 cup molasses
2 tbls lemon juice
1 tsp vanilla extract

Mix dry ingredients. Whisk wet ingredients together in seperate bowl. Add to dry ingredients and mix just until combined. Fill muffin cups full and bake at 350 degrees for 22 minutes. Makes 2 dozen cupcakes. Serve plain or ice with icing flavour of your choice (I recommend cream cheese, vanilla or banana).

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