SparkPeople Advertisers Keep the Site Free

4.7 of 5 (3)
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 133.0
  • Total Fat: 0.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 176.5 mg
  • Total Carbs: 34.1 g
  • Dietary Fiber: 2.9 g
  • Protein: 3.1 g

View full nutritional breakdown of Low-Fat Carrot Cake Muffins calories by ingredient
Report Inappropriate Recipe

Low-Fat Carrot Cake Muffins

Submitted by: AFRICAPARISH
Low-Fat Carrot Cake Muffins

Introduction

These carrot muffins are made with applesauce instead of oil to help retain their moisture while lowering the fat content. Studded with pineapple and raisins, they would make a sweet treat for breakfast or an on-the-go snack. These carrot muffins are made with applesauce instead of oil to help retain their moisture while lowering the fat content. Studded with pineapple and raisins, they would make a sweet treat for breakfast or an on-the-go snack.
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 (you can also use 1/2 cup applesauce)
    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.







Great Stories from around the Web


Rate This Recipe



Member Ratings For This Recipe


  • Incredible!
    2 of 2 people found this review helpful
    This is the same as on http://www.kittencalskitchen.com - one of my absolute favourites!! Ice with 200g low-fat creams cheese, beaten with 1 tblsp icing sugar and 1 tsp vanilla. Lush!! - 8/22/09

    Was this review helpful?   yes  No


  • 1 of 1 people found this review helpful
    I want to try these, but I think the photo is deceiving. It shows the muffin with frosting (in my opinion a requirement for carrot cake), but the nutritional breakdown (and recipe) apparently does not include any frosting. - 4/13/14

    Was this review helpful?   yes  No


  • 1 of 1 people found this review helpful
    Just ate one fresh out of the oven...these are fantastic! Sometimes I find that using whole wheat flour leaves things tasting bitter...but these are sweet, moist, and very satisfying! I used 3 TBSP of canola oil but left the rest of the recipe the same. Thanks for the recipe. - 1/17/10

    Was this review helpful?   yes  No
  • these were very good-however, I think next time I will use part whole wheat and part white flour, as the taste of the whole wheat was a bit overwhelming for me in a carrot muffin. I used the applesauce (no sugar) and would probably use half oil, half applesauce next time to get a moister muffin. - 11/12/14

    Was this review helpful?   yes  No
  • Made this recipe yesterday. It was really good. - 4/10/14

    Was this review helpful?   yes  No
  • Still an awful lot of sugar in those muffins and why not use almond or coconut milk for the liquid and coconut oil instead of canola? Sub some ground almonds (almond flour) and some coconut flour for the wheat, raw honey for the brown sugar or use coconut sugar. - 4/8/14

    Was this review helpful?   yes  No
  • When I went into recipe makeover I found many of the ingredients different than what was listed here. Makes for a misleading nutritional breakdown. - 2/6/12

    Was this review helpful?   yes  No
  • I made this recipe with the suggested changes of 1 tbspn oil and 1/2 cup applesauce, got 15 muffins out of it, delish! Thanks for giving me an alternative to something I enjoyed, but dared not have since the real thing is laden with so much fat - 10/26/11

    Was this review helpful?   yes  No
  • They are great! - 9/11/11

    Was this review helpful?   yes  No
  • Sounds yummy! I am going to try it out~! - 6/4/11

    Was this review helpful?   yes  No
  • Wow! I disguised these as cupcakes, and no one knew they were healthy. I used egg beaters, cinnamon applesauce, unsweetened vanilla almond milk, and less pineapple. Topped with cream cheese frosting recipe here, non fat cream cheese, SF cheesecake pudding, and water. Best 125 cal. ever! Yum!! - 4/25/11

    Was this review helpful?   yes  No