Mini Quinoa-Carrot Cakes

1¼ cups finely-milled almond flour

½ cup cooked quinoa

½ teaspoon baking powder

½ teaspoon baking soda

1 teaspoon ground pumpkin pie spice (or ground cinnamon)

¼ teaspoon salt

2 tablespoons coconut oil, melted

2 eggs

¼ cup sugar (agave or maple syrup could also be used)

1 teaspoon vanilla extract

¼ teaspoon almond extract

1 tablespoon fresh orange juice (or other citrus)

1 large banana, mashed well until creamy (about ½ cup)

1/3 cup finely-grated carrot (about one carrot), gently squeezed dry in a paper towel

For the Cream Cheese Frosting (optional):

4 ounces (½ cup) light cream cheese

¼ cup powdered sugar

1-2 tablespoons fresh orange juice (or other citrus)

Orange zest, for garnish, optional

Preheat oven to 350 degrees. In a large bowl, whisk together the almond flour, baking powder, baking soda, pumpkin pie spice, and salt and set aside.

In a small bowl, vigorously whisk the oil, sugar, eggs, almond extract and orange juice until pale and creamy (about 2 minutes). Mix wet ingredients into dry ingredients and stir with a wooden spoon until blended. Add the banana and carrot and mix well.

Spoon into mini-muffin tin lined with paper liners (or sprayed well with nonstick spray). Fill about 2/3 full. Bake until cooked through, about 15 minutes. Meanwhile make the frosting by whisking together the cream cheese, powdered sugar and lemon juice until completely smooth. Cool cupcakes completely, and frost if desired.

Makes 20 mini cupcakes

Nutrition information per serving: 95 calories; 55 calories from fat; 6 g fat (2 g saturated; 0 g trans fats); 24 mg cholesterol; 112 mg sodium; 8 g carbohydrate; 1 g fiber; 5 g sugar; 3 g protein.

Melissa d'Arabian