- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 133.1
- Total Fat: 0.5 g
- Cholesterol: 0.0 mg
- Sodium: 167.4 mg
- Total Carbs: 30.9 g
- Dietary Fiber: 2.9 g
- Protein: 3.0 g
Low-Fat Carrot Cake Muffins (That Don't Taste Low-Fat!)Submitted by: AFRICAPARISH
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
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 AFRICAPARISH.
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Member Ratings For This Recipe
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
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