Low Fat Carrot Cake Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
3 cups whole wheat flour (or use half white and whole wheat)2 teaspoons baking soda2 teaspoons baking powder3 teaspoons cinnamon1/2 teaspoon nutmeg1/2 teaspoon ginger1 cup packed brown sugar 2 egg, slightly beaten5 tablespoons applesauce1 tablespoon oil4 teaspoons vanilla1 cup nonfat milk 1 (16 ounce) can crushed pineapple, well drained3 cups grated carrots 1/2 - 3/4 cup raisins
1. Set oven to 350 degrees.
2. Line 12 muffin tins with paper liners or spray tins with non-stick cooking spray.
3. In a large bowl mix together first 7 ingredients.
4. In a small bowl whisk together
5. In a medium bowl mix egg, oil, milk, vanilla, shredded carrots and crushed pineapple.
6. Add the wet ingredients into the dry ingredients, and mix JUST until combined.
7. Divide the mixture between the 24 muffin tins.
8. Sprinkle raisins over top of each muffin, pressing down slightly so they don’t fall off when baked. You can also dust them with cinnamon too!
9. Bake for about 20-25 minutes, or until the muffins test done.
Serving Size: 24
Number of Servings: 24
Recipe submitted by SparkPeople user BRITTALLISON.
2. Line 12 muffin tins with paper liners or spray tins with non-stick cooking spray.
3. In a large bowl mix together first 7 ingredients.
4. In a small bowl whisk together
5. In a medium bowl mix egg, oil, milk, vanilla, shredded carrots and crushed pineapple.
6. Add the wet ingredients into the dry ingredients, and mix JUST until combined.
7. Divide the mixture between the 24 muffin tins.
8. Sprinkle raisins over top of each muffin, pressing down slightly so they don’t fall off when baked. You can also dust them with cinnamon too!
9. Bake for about 20-25 minutes, or until the muffins test done.
Serving Size: 24
Number of Servings: 24
Recipe submitted by SparkPeople user BRITTALLISON.
Nutritional Info Amount Per Serving
- Calories: 131.3
- Total Fat: 1.4 g
- Cholesterol: 16.0 mg
- Sodium: 24.6 mg
- Total Carbs: 31.5 g
- Dietary Fiber: 2.5 g
- Protein: 3.3 g
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