Low Fat Carrot Cake Muffins

Low Fat Carrot Cake Muffins
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Nutritional Info
  • Servings Per Recipe: 24
  • 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

View full nutritional breakdown of Low Fat Carrot Cake Muffins calories by ingredient
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Introduction

At just 131 calories and 1.4 grams of fat, these muffins are a healthy snack option. The whole wheat flour adds some protein as well as fibre. And they really taste like carrot cake. At just 131 calories and 1.4 grams of fat, these muffins are a healthy snack option. The whole wheat flour adds some protein as well as fibre. And they really taste like carrot cake.
Number of Servings: 24

Ingredients

    3 cups whole wheat flour (or use half white and whole wheat)
    2 teaspoons baking soda
    2 teaspoons baking powder
    3 teaspoons cinnamon
    1/2 teaspoon nutmeg
    1/2 teaspoon ginger
    1 cup packed brown sugar
    2 egg, slightly beaten
    5 tablespoons applesauce
    1 tablespoon oil
    4 teaspoons vanilla
    1 cup nonfat milk
    1 (16 ounce) can crushed pineapple, well drained
    3 cups grated carrots
    1/2 - 3/4 cup raisins


Directions

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 donít 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.

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