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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 106.3
  • Total Fat: 1.2 g
  • Cholesterol: 0.2 mg
  • Sodium: 157.3 mg
  • Total Carbs: 21.9 g
  • Dietary Fiber: 3.0 g
  • Protein: 3.3 g

View full nutritional breakdown of Low-Fat Carrot Cake Muffins (That Don't Taste Low-Fat!) calories by ingredient
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Low-Fat Carrot Cake Muffins (That Don't Taste Low-Fat!)

Submitted by: LADYRB

Introduction

Low-Fat Carrot Cake Muffins (That Don't Taste Low-Fat!) Low-Fat Carrot Cake Muffins (That Don't Taste Low-Fat!)
Number of Servings: 12

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 cup brown sugar (can use more or less)
    1 egg, slightly beaten
    2 tsp canola oil .The recipe says 3 tbsp but I use 2 tsp and 1/2 cupapplesause
    2 teaspoons vanilla
    1/2 cup skim 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

Directions

Set oven to 350 degrees.
Line 12 muffin tins with paper liners or spray tins with non-stick cooking spray.
In a large bowl mix together first 7 ingredients.
In a small bowl whisk together egg, oil, milk and vanilla.
In a medium bowl mix the shredded carrots with the crushed pineapple.
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.
Add in the raisins and chopped nuts.
Divide the mixture between the 12 muffin tins.
Bake for about 20-25 minutes, or until the muffins test done.


Number of Servings: 12

Recipe submitted by SparkPeople user LADYRB.






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Member Ratings For This Recipe


  • Very Good
    1 of 1 people found this review helpful

    - 2/19/12

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  • Incredible!
    1 of 1 people found this review helpful
    I served these at a dinner party and no one realized how healthy they were until I shared the recipe! - 2/27/09

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  • Incredible!
    1 of 1 people found this review helpful
    Super muffins! Tasted just like carrot cake, were a true treat I ate two right after they cooled - 12/6/08

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  • Very Good
    1 of 1 people found this review helpful
    Pretty good, I even used all whole wheat flour. Definitely moist, needed maybe a bit more cinnamon to taste. - 8/2/08

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  • Very Good
    1 of 1 people found this review helpful
    These were super-moist and pretty tasty. Like all good SP users, I made modifications - skipped the raisins and pineapple, doubled the applesauce, and added 1 tsp almond extract. A great snack! - 7/20/08

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  • Incredible!
    1 of 1 people found this review helpful
    Excellent!!! Thanks for sharing this one. My family is really enjoying them also. :) - 3/12/08

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  • Incredible!
    1 of 1 people found this review helpful
    WOw!! wonderful! I added 1/4 cup nuts and was very happy with all the tastes and textures going on. Very pleased with the calorie count and might just spend more calories on a drizzle of powdered sugar icing and call it a big fat dessert!!! ;-) thank you~ - 3/11/08

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  • Incredible!
    1 of 1 people found this review helpful
    GREAT! I used matchstick carrots instead of grated which made them chunky and hearty. I added milled flaxseed and a packet of Quaker Weight Control maple brown sugar oatmeal. I added 2 tbsp of Splenda. I omitted the pineapple, nuts, and brown sugar. They are filling and feel like a treat! - 3/6/08

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  • Incredible!
    1 of 1 people found this review helpful
    These were the best muffins I have ever made. I added a quarter cup of chopped walnuts. Next time I will add some coconut too. Great recipe! - 7/29/07

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  • Made these last weekend and thought they were gorgeous! I didnt use as much carrot as listed but I'll make sure I do next time. My mum ate a majority of them and she doesn't even like carrot cake! - 6/30/12

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  • These were so moist, yummy & chock full of good stuff - my DS & I gobbled them up so fast, I didn't have a chance to freeze any as I had planned. I cut back the sugar a little and that seemed fine. I'll be making these again & am looking forward to trying out some of the modification suggestions. - 4/6/09

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  • they turned out great - I used Pam to grease and I think it made the muffins a bit greasy- but still so delicious :) - 4/2/09

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  • My recipe turned out quite dry because I used carrot juice pulp instead of the grated carrots. I added pineapple juice to make it more moist and they turned great! - 3/27/09

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  • These were very heavy, quite moist, and the flavor was quite good. Maybe I didn't bake them long enough, but it was impossible to remove the baking paper - 3/15/09

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  • This is a fantastic recipe. I threw in 1/4 cup chopped hazelnuts and used whole wheat pastry flour (cleaning out my cupboards!). Thank you for a great carrot cake take on muffins! - 2/27/09

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  • This recipe looks wonderful; I am llookig forward to trying it. - 2/27/09

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  • Can't wait to try this. I love my "goodie" with my coffee in the morning. Low fat? Fantastic!! - 2/27/09

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  • I baked mine in a bundt pan and topped with a ff/sf cream cheese glaze. It turned out well. Next time I will add a little salt though. - 2/17/09

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  • these muffins were soooooo good my kids even love them - 12/22/08

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  • I thought these were really good, but definitely nothing like carrot cake. You can definitely tell they're whole wheat. A good solid muffin recipe. - 8/13/08

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  • These were good, but I really missed the cream cheese frosting. Next time I will experiment with putting some cream cheese in the batter. - 4/14/08

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  • Sounds great, can't wait to get home to try these - 4/2/08

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  • These sounds great! I would make them right now, but I don't have any pineapple!! - 3/25/08

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  • Delicious!! - 3/19/08

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  • Bad
    0 of 3 people found this review helpful
    it was very very bad waste of time - 3/11/08

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