If you are a regular reader, or a friend of mine, you know that I also teach spinning at our local fitness facility . . . I’ve been on a bit of a hiatus lately, but I’m starting back up in July . . . oh, that saddle is going to be painful!  Good thing I’ve been riding my mountain bike around.

Anyways, the point of me telling you this, is that for our last group instructor meeting, where we all get together (as we hardly see each other due to our various schedules) and talk about what’s going well, classes we might want to look at adding etc, I was asked to bring cupcakes.  BUT, do you think that a group of fitness instructors want to eat a huge sugary cupcake?  My guess, was no, they’re not like me (aka they are F.I.T. and I’m the round (literally) odd-ball), so I set out to find a “cupcake” that was:

1. not a muffin (an easy disguise),

2. low in sugar,

3. low in fat, and

4. that tasted like it was none of the above!

(Side note, I’m making a new cupcake for JJ’s and I’m going to call it the Fun Free cupcake and it’s going to be Gluten Free and Dairy Free…bahahaha!)

A carrot filled cupcake seemed like a good start, as I knew the vegetable thing had to be on my side!  So I searched my beloved Tastespotting (which I recently had gotten my photo rejected from AGAIN.  Lord, how do people do it!?!?!) and found just the recipe that I had been looking for!  It is from Tessa at  Handle the Heat, and is called Healthier Carrot Cupcakes!  This recipe uses whole wheat flour, a small amount of oil, and applesauce for binding!

Here is what you do: