Carrot Cake Muffins

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 124.5
  • Total Fat: 3.0 g
  • Cholesterol: 11.9 mg
  • Sodium: 137.8 mg
  • Total Carbs: 25.6 g
  • Dietary Fiber: 2.6 g
  • Protein: 2.9 g

View full nutritional breakdown of Carrot Cake Muffins calories by ingredient
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A moist, healthful version of carrot cake in muffin form. A moist, healthful version of carrot cake in muffin form.
Number of Servings: 16


    1 1/2 cups whole wheat pastry flour
    1 tsp. baking soda
    1 tsp. baking powder
    1 1/2 tsp. ground cinnamon
    1/4 tsp. nutmeg
    1/4 tsp. ginger
    1 dash salt
    1/4 cup flax seed meal
    1/2 cup brown sugar
    1 egg
    2 Tbsp. oil
    2 tsp. vanilla extract
    1/2 cup low-fat milk
    1 1/2 cup grated carrots or zucchini
    1/2 cup raisins


You can easily substitute grated zucchini for the grated carrot or add walnuts if desired.


Preheat oven to 350. Mix the dry ingredients together in large mixing bowl (flour through brown sugar). Add the egg, vanilla, oil and milk. Mix just until moistened. Add the pineapple, carrots and raisins, stirring until combined. Spoon into greased muffin pans (fills about 16 muffin cups). Bake for 25 minutes at 350 degrees F.

Serving Size: Makes 16 muffins

Number of Servings: 16

Recipe submitted by SparkPeople user TSBRIMHALL.

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