Healthy Carrot Cake Muffins Recipe

Name: Healthy Carrot Cake Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup grated carrot; 1 cup minced pineapple; 3 egg whites; ½ cup fat free sour cream; ¼ cup low-fat vanilla soymilk; 1 teaspoon vanilla; 1 ½ cups whole wheat pastry flour; ¼ cup dark brown sugar; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon cinnamon; ½ teaspoon nutmeg

Servings: persons

1 cup grated carrot
1 cup minced pineapple
3 egg whites
½ cup fat free sour cream
¼ cup low-fat vanilla soymilk
1 teaspoon vanilla
1 ½ cups whole wheat pastry flour
¼ cup dark brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon nutmeg

1
1.
2
Grease 6- large muffin tin.
3
Heat oven to 400 degrees.
4
2.
5
Mince grated carrot.
6
3.
7
If you only have pineapple chunks, mince those as well.
8
4.
9
Squeeze all the juice out of the carrots and pineapple.
10
2.
11
Mix wet ingredient thoroughly.
12
3.
13
Mix dry ingredients.
14
4.
15
Pour wet ingredients into dry and mix well.
16
5.
17
Spoon into muffin tin and bake for 17-19 minutes.
18
Enjoy!

487

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup grated carrot, 1 cup minced pineapple, 3 egg whites, ½ cup fat free sour cream, and more.

Yes, Healthy Carrot Cake Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Healthy Carrot Cake Muffins

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