Nutrition Facts
Servings Per Recipe: 12
Serving Size: 1 serving
Amount Per Serving
  • Calories 99.6
  • Total Fat 2.5 g
  • Saturated Fat 1.4 g
  • Polyunsaturated Fat 0.2 g
  • Monounsaturated Fat 0.7 g
  • Cholesterol 20.3 mg
  • Sodium 90.8 mg
  • Potassium 48.6 mg
  • Total Carbohydrate 19.9 g
  • Dietary Fiber 1.4 g
  • Sugars 12.3 g
  • Protein 2.0 g
  • Vitamin A 15.8 %
  • Vitamin B-12 1.0 %
  • Vitamin B-6 0.8 %
  • Vitamin C 0.7 %
  • Vitamin D 1.6 %
  • Vitamin E 0.3 %
  • Calcium 5.0 %
  • Copper 0.8 %
  • Folate 0.8 %
  • Iron 1.3 %
  • Magnesium 0.7 %
  • Manganese 1.6 %
  • Niacin 0.3 %
  • Pantothenic Acid 0.4 %
  • Phosphorus 3.0 %
  • Riboflavin 1.5 %
  • Selenium 0.4 %
  • Thiamin 0.4 %
  • Zinc 0.6 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in 100-Calorie Carrot Ginger Muffins

View the full 100-Calorie Carrot Ginger Muffins Recipe & Instructions
Submitted by: SQUIRRELLYPOO

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of 100-Calorie Carrot Ginger Muffins

32 calories of Whole Wheat Flour, (0.08 cup)

23 calories of Granulated Sugar, (0.03 cup)

17 calories of Butter, salted, (0.17 tbsp)

16 calories of Brown Sugar, (0.03 cup, unpacked)

6 calories of Egg, fresh, whole, raw, (0.08 large)

2 calories of Carrots, raw, (0.08 large (7-1/4" to 8-1/2" long))

2 calories of Milk, nonfat, (0.02 cup)

0 calories of Baking Powder, (0.13 tsp)

0 calories of Ginger Root, (0.08 tsp)

0 calories of Vanilla Extract, (0.01 tsp)

0 calories of Ginger, ground, (0.01 tsp)

0 calories of Cinnamon, ground, (0.01 tsp)

0 calories of Allspice, (0.01 tsp)


Nutrition & Calorie Comments  

I'd love to try this recipe but it has too many ingredients and too much sugar so I'll have to see if I can change it somehow. Thanks for the suggestion! Submitted by:
BANANASLOUIE7
(2/18/17)
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Reasonable calories for a muffin. Submitted by:
GEORGE815
(1/31/17)
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Hubby and I both liked these muffins. They weren't very moist, so I imagine they will need reheating if not serving right out of the oven. I used a little honey and no white sugar. Submitted by:
KARENLYNNBRADY
(10/8/16)
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This recipe is great! I substituted Splenda for both of the sugars. Submitted by:
NONNAOF2
(4/20/16)
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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 :) Submitted by:
NEEMSAY2013
(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? Submitted by:
SUZYBEE123
(2/10/14)
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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. Submitted by:
SNFOSTER1
(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! Submitted by:
KVEENSTRA1
(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! Submitted by:
PEGJW111
(6/16/12)
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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. Submitted by:
ZOEANAEL
(3/4/12)
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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. Submitted by:
MIKIBOOP
(11/17/11)
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I love cake and this was a very satisfying low calorie alternative. Submitted by:
SWEET_DESTINY
(10/8/11)
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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. Submitted by:
STARDUSTD
(6/5/11)
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when I add this to my menu planner it records 101 calories! Submitted by:
PARISTASAI
(11/24/10)
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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. Submitted by:
KITHKINCAID
(11/14/10)
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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. Submitted by:
OSEQUIN
(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. Submitted by:
POLLYBD
(11/10/10)
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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! Submitted by:
JAYSIE
(11/10/10)
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I wonder if I can use stevia instead of sugar Submitted by:
DONNASEEFEE
(11/9/10)
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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. Submitted by:
MORT18
(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. Submitted by:
SEKMET23
(7/16/10)
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I will add walnuts and hope it doesn't raise the calorie count too much! Submitted by:
GRAMMAP1
(3/31/10)
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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. Submitted by:
RIMESTOCK
(1/21/10)
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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! Submitted by:
ONEMOONGODDESS
(3/29/09)
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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. Submitted by:
ELONKA
(3/8/09)
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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! Submitted by:
NHSTITCHER
(1/24/09)
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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.
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GOLDEN1234
(1/7/09)
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Sounds great I wonder if I can substitute splend products for the sugars>?? Submitted by:
ARROSEY
(12/4/08)
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