Low-Fat Carrot Cake Muffins

(38)
  • Minutes to Prepare:
  • 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.
Divide the mixture between the 12 muffin tins.
Bake for about 20-25 minutes, or until the muffins test done.

Servings Per Recipe: 12
Nutritional Info Amount Per Serving
  • Calories: 132.5
  • Total Fat: 0.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 176.1 mg
  • Total Carbs: 34.1 g
  • Dietary Fiber: 2.9 g
  • Protein: 3.1 g

Member Reviews
  • DEUSMACHINA
     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
  • LIBBYB811
     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
  • PATRICIAANN46
     I used Egg Beaters, Splenda, and Applesauce but left everything else the same. It was delicious!!! Thank You. - 4/2/15
  • JDRAKE8171
     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
  • CD4063008
     Made this recipe yesterday. It was really good. - 4/10/14
  • LAUREEN629
     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
  • ABB698
     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
  • ABLAMBERT
     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
  • BEVIEG41
     I made this using all white flour and SPLENDA brown sugar and added chopped almonds. Made it into a loaf cake and it came out awesome. Everyone at my craft class loved it and I brought the recipe to share. - 4/6/15
  • NONNAOF2
     I used Splenda brown sugar and applesauce instead of the oil, which made it a little more moist. They were vey delicious! - 4/2/15
  • SJSFRANCINE
     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
  • MLB570
     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
  • GEORGE815
     Nice recipe - 5/16/21
  • TERMITEMOM
     I replaced the sugar with applesauce. Moist and delicious! - 4/2/21
  • JULIJULINN
     good - 4/2/21
  • MACHOL
     Time to get some muffin tins! These look delicious! - 4/2/21
  • JUSTJ2014
     made it with AP flour still good - 4/2/21
  • THROOPER62
     I used Egg-Beaters in place of the egg - 4/2/21
  • BONNIE1552
     Looks yummy. - 4/2/21
  • CARD512002
     will be trying this one - 4/2/21
  • ROSSYFLOSSY
     Great tasting recipe. - 1/15/21
  • TRAVELGAL417
     I have to try this. I love carrots. - 4/9/20
  • SHERYE
     These were amazing and freeze very well - will be making them again. - 4/3/20
  • PREMAM
     This is really yummy, even with whole wheat flour. But i did use half oil and half applesauce as suggested by a fellow Sparker and it worked. Definitely a keeper... - 4/3/20
  • DEE107
     looks good - 4/3/20



© 2024 SparkPeople, Inc. - Terms - Privacy