Light Carrot Muffins
(9)
  • Number of Servings: 24
Ingredients
2 cups whole wheat flour2 tsp. baking soda1/4 tsp. salt2 tsp. cinnamon4 egg whites (I used regular egg beaters 'cause I didn't have any real eggs to separate)1/4 cup canola oil3/4 cup low-fat buttermilk (used buttermilk powder with dry ingredients and water with wet ingredients)3/4 cup sugar1/4 cup honey2 tsp. vanilla2 cups grated carrots1 apple, grated1/2 cup raisins1/4 cup chopped nuts, toasted (I didn't toast them)
Directions
Preheat oven to 350F. Spray 24 muffin cups with nonstick spray or use
paper liners. Set aside.
Combine flour, baking soda, salt and cinnamon, and stir to mix. Set
aside.
In large bowl, lightly beat egg whites with a fork; add oil,
buttermilk, sugar, honey, and vanilla. Beat lightly to combine. Add
carrots, apple, raisins and nuts. Stir to combine.
Add flour mixture to carrot mixture and stir just until moistened. do
not overmix. Fill muffin cups 3/4 full. Bake 15 to 18 minutes, or
until top of muffin springs back when you touch it lightly.

Number of Servings: 24

Recipe submitted by SparkPeople user MARIADELAO.
Servings Per Recipe: 24
Nutritional Info Amount Per Serving
  • Calories: 116.3
  • Total Fat: 3.6 g
  • Cholesterol: 0.2 mg
  • Sodium: 154.6 mg
  • Total Carbs: 19.9 g
  • Dietary Fiber: 2.1 g
  • Protein: 2.5 g

Member Reviews
  • NISSAH46
     Just made these and they are delicious. My only question is, should there be baking powder added to make them rise a bit more? - 5/3/10

    Reply from MARIADELAO (5/4/10)
    baking soda is the leavening agent of choice with acidic ingredients such as buttermilk

  • HEATHERDOW87
     These were just as delicious as everyone says! Even my boyfriend who hates "healthy food" LOVED these! I used the dried cranberry idea and it turned out amazingly well! - 5/24/10
  • BETH.IAGIRL
     These are the best muffins I have ever had! I followed the recipe exactly and they turned out wonderful...the kids even gobbled them up. - 5/14/09
  • JUSTTRYINGTOO
     These are wonderful I used splenda instead of sugar, substituted dried cranberries for raisons, didn't use nuts. They are really moist, taste so good. My only problem is: how do I limit myself to a just a couple ?? Will certainly make again. - 7/30/08
  • DEBSZI
     I made these, sticking to the recipe except substituting Splenda for the sugar and leaving out the raisins and nuts because my daughter refuses to eat them. These were YUMMY! Thanks so much for sharing the recipe. I will definitely make them again! - 6/29/08
  • JAGORRN
     Very yummy. I did as others suggested and substituted Splenda and also left out the raisins and nuts since I am not a fan of raisins. I might add a little more splenda to make more dessert like. It is almost like eating carrot cake! A quick grab and go snack that hits the spot - 2/15/09
  • JOHARY
     They're are wonderful. I used Splenda. The only negative thing, I had to hide them in order to get my share..LOL
    Great grab and go breakfast - 2/9/09
  • MICHELLEVL2002
     These are very good and moist. They were not very big; maybe because I left out the raisins and nuts. - 9/14/08
  • ROBLIN2773
     Wow these are wonderful, carrot cake was always my favorite, and these little gems hit the mark. Thanks for sharing - 9/8/08
  • DEBIGENE
     These are def on my "to make" list. Thanks for sharing !!! - 4/2/14
  • YELLOWROSIE
     This sounds good enough to try. I like the idea of using splenda to cut down on the sugar. 081125 - 11/25/08
  • KARYNSPILLMAN
     Incredible! I have to hide these from my family so they won't be devoured before I get my fill! - 8/15/08



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