Low-Fat Carrot Cake Muffins (That Don'T Taste Low-Fat!) Recipe

Name: Low-Fat Carrot Cake Muffins (That Don'T Taste Low-Fat!)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups whole wheat flour (or use half white and whole wheat); 1 teaspoon baking soda; 1 teaspoon baking powder; 1 1/2 teaspoons cinnamon; 1/4 teaspoon nutmeg; 1/4 teaspoon ginger; 1/2 - 3/4 cup brown sugar (or to taste, or can use brown sugar Splenda); 1 egg, slightly beaten; 3 tablespoons oil; 2 teaspoons vanilla; 1/2 cup nonfat milk (or use low-fat milk); 1 (8 ounce) can crushed pineapple, well drained; 1 1/2 cups grated carrots (squeeze out some of the moisture with hands); 1/2 cup raisins

Servings: persons

1 1/2 cups whole wheat flour (or use half white and whole wheat)
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/2 - 3/4 cup brown sugar (or to taste, or can use brown sugar Splenda)
1 egg, slightly beaten
3 tablespoons oil
2 teaspoons vanilla
1/2 cup nonfat milk (or use low-fat milk)
1 (8 ounce) can crushed pineapple, well drained
1 1/2 cups grated carrots (squeeze out some of the moisture with hands)
1/2 cup raisins

1
Set oven to 350 degrees.
2
Line 12 muffin tins with paper liners or spray tins with non-stick cooking spray.
3
In a large bowl mix together first 7 ingredients.
4
In a small bowl whisk together egg, oil, milk and vanilla.
5
In a medium bowl mix the shredded carrots with the crushed pineapple.
6
Add in the oil/egg mixture into the carrot/pineapple mixture; mix well to combine, then add to the dry ingredients; mix JUST until combined.
7
Add in the raisins and chopped nuts.
8
Divide the mixture between the 12 muffin tins.
9
Bake for about 20-25 minutes, or until the muffins test done.

417

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 14 ingredients. The key ingredients include: 1 1/2 cups whole wheat flour (or use half white and whole wheat), 1 teaspoon baking soda, 1 teaspoon baking powder, 1 1/2 teaspoons cinnamon, and more.

Yes, Low-Fat Carrot Cake Muffins (That Don'T Taste Low-Fat!) 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.

Low-Fat Carrot Cake Muffins (That Don'T Taste Low-Fat!)

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