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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!


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
    15 of 16 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!
    6 of 6 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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  • Very Good
    1 of 1 people found this review helpful
    Makes for a very tasty and moist breakfast or snack. Easy to make, too! - 11/13/10

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  • Incredible!
    1 of 2 people found this review helpful
    I couldn't resist making this great recipe but had no wheat flour. So, I subbed Fiber One pancake mix (lots of fiber) for the flour and proceeded as the recipe directs. I used 2 cups of carrots and 1/2 cups each of pralined chopped pecans and golden raisins. 12 cupcakes later - delish! Thanks! - 11/10/10

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  • Very Good
    1 of 1 people found this review helpful
    good recipe made better with the addition of dark molasses! - 6/20/10

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  • Incredible!
    1 of 2 people found this review helpful
    made today.. they a just absolutely beautiful.. especially warm. Add sultanas and sunflower seeds.... Definitely a favorite. Thank-you.. - 4/6/10

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  • Very Good
    1 of 4 people found this review helpful
    I've been making muffins for myself and my sweetheart to eat at breakfast time or for snacks. The whole wheat, carrots and spices sound yummy and are things that I want to include in my nutrition plan. - 3/8/09

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  • Incredible!
    1 of 2 people found this review helpful
    Very good! I used Spenda brown & white sugars for this, extra ginger, Vanilla soy milk and coconut extract in place of the vanilla. I got 5 large muffins. Will make this again! - 1/24/09

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  • Incredible!
    1 of 1 people found this review helpful
    These were awesome, thanks SQUIRRELLYPOO! Yes, the muffins are a bit on the smaller side, but with as low cal as they are, who cares! They taste great, and you can have 2 of them for breakfast in the morning w/a glass of o.j, and a banana and be FULL, while still on track. TRY THESE! - 6/29/07

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  • Good
    1 of 1 people found this review helpful
    These were delicious, but there is just no way to get 12 servings out of this. So- I had to double it. So- I would think they would probably be about 200 cals a piece. They were very yummy! - 5/14/07

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  • Incredible!
    1 of 1 people found this review helpful
    My husband, son and I all loved these. I changed the recipe a tad as well. I added 1/4 cup walnuts and 1/4 cup raisins and a little more milk cause the batter was too thick. I also used Splenda brown (2 TBS and 1 tsp) in place of the brown sugar. It only took 18 minutes in my oven. - 5/4/07

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  • Incredible!
    1 of 1 people found this review helpful
    Love them! My husband does, too. I had enough batter to fill all 12 muffin cups. They weren't overflowing - the muffins are small by today's standards, but what can you expect for only 95 cals. Had two for breakfast this morning, warmed up with spray butter...Yummy! Definitely a keeper. - 5/3/07

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  • Very Good
    1 of 1 people found this review helpful
    I just made these this morning and it did make 12 muffins. They are very tasty, however they were pretty dense and only filled up about half the muffin cup. I would like them even more if they were a little more airy. Also, I only baked them for 20 minutes and they were almost too done! - 4/30/07

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  • Incredible!
    1 of 1 people found this review helpful
    I got 12 muffins out of this. Did not have fresh ginger so used extra powdered. Not a carrot in the house, used 1/2 can of applesauce. Going to try with stevia and probably zucchini.
    Yummy and quick recipe. Makes for a quick breakfast or an afternoon snack. :-) - 4/29/07

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  • Good
    1 of 1 people found this review helpful
    I was thinking this was low cal but because they are only half a regular muffin, it is hardly that. The batter filled only 8 muffin cups less than 3/4 to bake, so I don't see how you can make 12. Maybe this is supposed to be mini-muffins? Hope this doesn't confuse others as well, a good muffin - 3/7/07

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  • have to try - 6/22/14

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  • Left out the sugar and used mashed banana instead of butter...also added 1/4 cup of oats to milk (microwaved) and reduced flour to 3/4 cup. I also did 1/2tsb baking soda and 1 tsb baking powder and did dry and wet ingredients separately. I liked them :) - 2/13/14

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  • Why does the nutritional info say 101.2 calories if they're called 95 Calorie Carrot Ginger Muffins? - 2/10/14

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  • YUM! - 8/12/13

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  • I LOVED these and I'm not even a fan of carrot cake. - 2/23/13

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  • These muffins are very tasty and do taste alot like carrot cake. I added 1/3 cup of unsweetened applesauce and used 1/4 cup of the sugars. It's still very sweet. I was able to make 11 muffins. - 11/25/12

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  • I made 12 muffins scraping up every little bit. They are small but I'm using them as a snack with a cup of coffee so it's ok. I added 1/4 cup applesauce, 1/4 cup flax meal,and cut the sugars in half. I thought they were really yummy. I used the butter bc I hate rubbery baked goods! Thanks! - 7/8/12

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  • I added the raisins, so out goes the 95 calorie count! I made this recipe as stated and ended up with twelve normal sized muffins. Had one warm with coffee...so good! - 6/16/12

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  • 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!!!
    - 4/23/12

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  • Really easy to make. Next time, I will try with more carrots and more spices. It does make 12 tiny muffins. But most of the time, those 100 calories treats you car buy are just as small, so it fine for me. - 3/4/12

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  • Tried it today with slight modifications (soy milk, egg beaters& vegetable oil) and turned out great. This recipe is definitely a keeper. Oops added picture thinking it was going to show with my name. Can't figure out how to delete. Sorry. - 1/2/12

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  • I'm glad I made these as they are very nice. I did have a problem getting 12 from the batter and opted instead to make 6 larger muffins. Next time (there will be a next time!) I'll use less sugar as they were a bit too sweet and more carrot to bulk them up a bit. - 11/17/11

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  • I love cake and this was a very satisfying low calorie alternative. - 10/8/11

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  • Incredible!
    0 of 1 people found this review helpful
    DH loves this. - 8/9/11

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  • 5-star rating!!!!!! Have already passed it on to friends! - 7/16/11

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  • made these today...didn't have any ginger so used pumpkin pie spice which I use in my cooking a lot...good flavor - 6/22/11

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  • The texture would have been disasterous if I hadn't added more liquid. 1 egg and 1/4 cup milk not enough, it was like some wallpaper paste, good taste but liquid amount is wrong. - 3/8/11

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  • YUMMY!!!!! My ids loved it. We have a family of 6 and so I doubled the recipe. - 2/16/11

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  • when I add this to my menu planner it records 101 calories! - 11/24/10

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  • Delicious...Everyone loved them! (no one knew they were nutritious. - 11/24/10

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  • I was skeptical of the fresh ginger, but they were really nice. Based on the suggestions, I added extra carrots and walnuts, delicious. - 11/15/10

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  • These muffins are so-o-o-o yummy! I followed the recipe exactly and added the raisins. I got 8 muffins. I may make these weekly because they are so tasty. - 11/15/10

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  • i didn't like these very much. sorry. a cross between a scone and a muffin. - 11/13/10

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  • I made these but cut down the sugar because of other comments. I also just made 6 muffins, but they were full so I baked at 400 for 17 min, they rose beautifully, but I should have used all the sugar called for. Nice muffin. - 11/10/10

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  • Sooo good! A made a few changes though - I used white all purpose flour, powdered milk and I put in about 2 tbsp of fresh ginger instead of the 1 tsp. Because I LOVE ginger. Next time I'll put in more ginger. My boyfriend loves these muffins too! - 11/10/10

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  • Very Good
    0 of 1 people found this review helpful
    one of my favourites - 11/10/10

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  • 0 of 1 people found this review helpful
    tasty - 11/9/10

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  • Incredible!
    0 of 1 people found this review helpful
    I wonder if I can use stevia instead of sugar - 11/9/10

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  • 0 of 2 people found this review helpful
    I haven't tried this recipe yet, but it looks good. I love carrot cake but can't have it normally. Why not put some fat free cream cheese in this recipe to give it more of a carrot cake taste? Some one let me know. - 11/9/10

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  • Good, sweet, but didn't rise too well. I used nondairy margarine and water. (I can't eat dairy.) I upped the spices and added half an apple, grated. I ran out of brown sugar so I used 1/4 cup. I had no trouble making 12 muffins with my smaller tin and smaller sized cupcake cups. - 7/16/10

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  • 0 of 1 people found this review helpful
    I will add walnuts and hope it doesn't raise the calorie count too much! - 3/31/10

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  • Very Good
    0 of 2 people found this review helpful
    Delicious! - 11/15/09

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  • 0 of 1 people found this review helpful
    my husband and myself loved these muffins they were excellent - 7/11/09

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  • 0 of 2 people found this review helpful
    These sound really good-can't wait to make them! - 6/11/09

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  • Incredible!
    0 of 1 people found this review helpful
    I love these! I had to take out the grated ginger because my sister doesn't like it, but otherwise we both eat them all the time! - 2/22/09

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  • Very Good
    0 of 2 people found this review helpful
    This recipie only made 8 small muffins but very tasty!! - 2/1/09

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  • Incredible!
    0 of 2 people found this review helpful
    I want to try this soon! - 1/13/09

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  • 0 of 2 people found this review helpful
    Sounds like another wonderful recipe using Ginger. I have always been a fan of Carrot cake so I'm looking forward tasting this combination.
    Thanks for sharing this!
    :o)
    - 1/13/09

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  • 0 of 2 people found this review helpful
    Sounds great I wonder if I can substitute splend products for the sugars>?? - 12/4/08

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  • 0 of 2 people found this review helpful
    Will definetely try it as I love the ginger and spices. - 12/4/08

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  • 0 of 2 people found this review helpful
    delisioso
    - 12/4/08

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  • Very Good
    0 of 1 people found this review helpful
    Good recipe - will try these in a loaf pan next - 12/2/08

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  • Very Good
    0 of 1 people found this review helpful
    Very nice and light! Can't tell it's lowfat. I did cut back on the sugar though.
    Thanks! - 9/10/08

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  • Incredible!
    0 of 1 people found this review helpful
    very good. - 4/16/08

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  • Incredible!
    0 of 1 people found this review helpful
    These are delicious! We've made them several times since beginning Sparkpeople in August of '07. Even our kids love them! - 1/11/08

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  • O.K.
    0 of 1 people found this review helpful
    I made these muffins and only got 9. They were kind of dry and didn't taste like much of anything. I wouldn't make them again - 11/5/07

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  • These had great flavor! I only got 11 out of this recipe and they were pretty small muffins. They are filling. - 6/19/07

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  • 0 of 1 people found this review helpful
    trying these for our monthly game night on saturday. they sound like a hit already! - 5/10/07

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  • Yummy muffins! My whole family enjoyed them. - 5/8/07

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  • Incredible!
    0 of 1 people found this review helpful
    Fantastic. Thanks for the recipe. - 5/5/07

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  • Good
    0 of 1 people found this review helpful
    This sounds yummy, I'm going to have to try it, but I use Splenda in all my baking instead of regular sugar. - 5/4/07

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  • I didn't have fresh ginger, so I used extra powdered ginger....so yummy! My very picky son even ate a couple! - 3/7/07

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