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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 99.6
  • Total Fat: 2.5 g
  • Cholesterol: 20.3 mg
  • Sodium: 90.8 mg
  • Total Carbs: 19.9 g
  • Dietary Fiber: 1.4 g
  • Protein: 2.0 g

View full nutritional breakdown of 95 Calorie Carrot Ginger Muffins calories by ingredient
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95 Calorie Carrot Ginger Muffins

Submitted by: SQUIRRELLYPOO
95 Calorie Carrot Ginger Muffins

Introduction

Think carrot cake, but without the guilt! Think carrot cake, but without the guilt!
Number of Servings: 12

Ingredients

    1 cup whole wheat flour
    1-1/2 tsp baking powder
    1 egg, beaten
    1/3 cup brown sugar
    1/3 cup white sugar
    2 tbsp butter
    1 large carrot, finely shredded
    1/4 cup skim milk
    1 tsp fresh ginger, minced or shredded
    1/8 tsp cinnamon
    1/8 tsp dry powdered ginger
    1/8 tsp allspice (or mixed ground spice)
    1/8 tbsp vanilla
    Optional: 1/2 cup raisins or nuts (not included in Nutritional Information)

Tips

Top each muffin with 2 T ricotta cheese whipped with powdered sugar or stevia to taste for an extra four grams of protein!


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Directions

Preheat oven to 350*F (180*C).
Cut butter into small cubes and let soften.
In a large bowl, combine flour and baking powder with the butter, using a pastry cutter or fingers to break down the butter into fine pieces mixed with the flour.
Add sugars, ginger, carrot, milk, beaten egg, vanilla, and spices to the mixture and mix thoroughly with a wooden spoon or spatula.
Add raisins or nuts if using them.
Bake for 25 minutes and let cool.







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Member Ratings For This Recipe


  • Very Good
    16 of 17 people found this review helpful
    I made this and actually modified it to make bread from. I used splenda, splenda brown sugar and I can't believe it's not butter sticks and it tasted soo yummy. - 5/22/08

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  • Incredible!
    13 of 13 people found this review helpful
    Delicious!! This recipe DOES make 12 cupcakes-- you just have to carefully dole out the batter into a normal-sized cupcake tin one spoonful at a time. I added cardamom and cloves and placed one half walnut in the middle of each cupcake. The walnut sunk into the very center as a tasty surprise! - 1/1/10

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  • Very Good
    12 of 12 people found this review helpful
    Family loved them, want more. After reading comments, I added 3 oz. unsweetened applesauce. Made 12 muffins. Not all muffin pans are equal. I have 2 different "regular" muffin pans, the are shaped a bit differently, so one makes wider miffins. That may be why people can't get 12 muffins. - 9/14/08

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  • Very Good
    10 of 10 people found this review helpful
    Excellent recipe! I added more carrot and about half the amt of raisins. These are very, very sweet. Next time, I will definitely use less sugar.
    - 1/7/09

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  • Incredible!
    10 of 10 people found this review helpful
    Lovely muffins! I added 3/4 tsp baking soda, combined the dry and wet ingredients separately, then tipped the wet into the dry to combine and give fluffy muffins. This yielded 9 full-size muffins, and I reduced the calories by using applesauce instead of butter and slightly reducing the sugar. - 10/16/07

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  • Incredible!
    9 of 9 people found this review helpful
    These are WOW! I used more spice than recipe called for and added the golden raisins and walnuts. Loved them. - 1/25/09

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  • Incredible!
    9 of 9 people found this review helpful
    Have made and will make again and again. I've made them and subbed pumpkin for carrot and it turned out good! A friend told me about that trick and I have no muffin pans so tried it in a loaf pan and it turned out great! - 5/26/08

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  • Incredible!
    8 of 8 people found this review helpful
    Love these!! I made 12 in a gem cake pan. I used Apple Sauce mixed with 1/2tspn baking soda instead of Egg and ButterMixed the wet ingredients together separately from the dry. Mixed dry together. Added wet until just combined. Great taste!!!
    - 1/11/08

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  • Very Good
    8 of 8 people found this review helpful
    I really loves those muffins (taste like carrot cake) the spice makes them very yummy. I did it already 5 times..I now cut my sugar by half so it's even less calories (87) and add instead raspberries or blueberries. - 3/6/07

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  • Incredible!
    7 of 7 people found this review helpful
    I substitued 1/3 c cinnamon applesauce for the butter, added 1/2 teaspoon baking powder, omitted the fresh ginger but increased the powdered ginger to 3/4 teaspoon. I got 12 muffins, but they were very small so I made 8 instead. They were SO moist and they tasted full-fat. Will make them again. - 11/13/10

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  • Good
    6 of 7 people found this review helpful
    Like the taste and yes, a little on the sweet side. Very very moist. I only got 9 small sized muffins out of this recipe though. - 1/16/09

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  • Very Good
    4 of 4 people found this review helpful
    Seriously this is supposed to be 12? 12 tiny muffins, maybe. I made 10, and it was a spoonfull of batter in each muffin cup. They're still very small. They are definitely tasty, moist, and overall good, but this does not make 12. I also modified it, used applesauce&Silk instead of butter&milk, - 5/14/11

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  • Very Good
    3 of 4 people found this review helpful
    These were great. I was only able to get 10 muffins out of the recipe. I made a few substitutions-doubled the spices, substituted equal for the white sugar and egg beaters for the eggs and added a chopped up fresh pineapple spear. We loved them, a nice change from my usual low cal banana muffins! - 3/29/09

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  • Very Good
    3 of 4 people found this review helpful
    Yummy- the serving size is a little small, but its a nice treat for breakfast. - 1/19/09

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  • Very Good
    3 of 3 people found this review helpful
    I made these in a mini-muffin tin and it made 24 mini-muffins. The fresh ginger gives it a nice flavor! - 3/11/08

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  • Very Good
    3 of 4 people found this review helpful
    I increased the amount of carrot, probably to about 2 cups. I added 6 Tbsp of wheat germ, decreased the sugar to 1/4 cup of each sugar and used splenda brown sugar. I made 6 muffins instead of 12 ... because several of the reviews commented on fewer than 12 muffins. - 2/8/08

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  • O.K.
    2 of 3 people found this review helpful
    Disappointing. I reduced the sugar slightly and added 1/4 c. unsweetened applesauce. The texture was fine & and they were sweet enough, but they definitely tasted reduced-fat to me. I did get 12 muffins, but they're pretty small. - 6/5/11

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  • Very Good
    2 of 2 people found this review helpful
    these are really good - they're dense, but I added just 1/4 cup of applesauce to the full recipe which made getting 12 easier and added negligible calories to each. - 11/14/10

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  • Very Good
    2 of 2 people found this review helpful
    I cut the sugar to 1/2c loose-pack brown sugar, 3/4tsp powdered ginger as I had none fresh, 1/4c ground flax seed, 3/4c 1% milk, and even with the additions I only got 9 muffins, 1/4c of batter each. Very, very tasty, though! I also separated the egg & lightly beat the white to add some lightness. - 1/21/10

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  • Good
    2 of 2 people found this review helpful
    Very tasty, but I have to agree with the posters who say they didn't get 12 muffins. I got 10, which means that they are 120 calories each without nuts and raisins. I will probably redo the recipe for my nutrition tracker so that I can easily enter them next time I make them. - 10/21/07

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  • 2 of 2 people found this review helpful
    I was in a hurry and made this in a loaf pan - turned out great! - 8/7/07

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  • Incredible!
    2 of 2 people found this review helpful
    These muffins are moist and very yummy. The recipe does barely make 12 muffins and they shrink after sitting out for awhile. Used 1/4 cup currants, 1/4 cup chopped walnuts for a total of 134 calories a piece. If you like taste of ginger these are a must try. - 7/28/07

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  • Incredible!
    2 of 2 people found this review helpful
    I got 12 out of it, but only a tablsp. per muffin. So is that still 100 cals? WOW. Next time will try splenda and brown sugar splenda for the sugars. Also I used one tblps of flax seed with three tblsp of water for egg replacement. Used coconut oil instead of butter. Thanks for the recipe. - 6/1/07

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  • Incredible!
    1 of 1 people found this review helpful
    These are very tasty! I divided the batter into 12 and wasn't sure if they would rise much, but they did! - 8/2/11

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  • Very Good
    1 of 1 people found this review helpful
    I used candied ginger in place of fresh ginger. Very good! Made 12 half-sized muffins. - 2/12/11

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