Low-Fat Carrot Cake Muffins (That Don't Taste Low-Fat!)


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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 106.3
  • Total Fat: 1.2 g
  • Cholesterol: 0.2 mg
  • Sodium: 157.3 mg
  • Total Carbs: 21.9 g
  • Dietary Fiber: 3.0 g
  • Protein: 3.3 g

View full nutritional breakdown of Low-Fat Carrot Cake Muffins (That Don't Taste Low-Fat!) calories by ingredient
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Introduction

Low-Fat Carrot Cake Muffins (That Don't Taste Low-Fat!) Low-Fat Carrot Cake Muffins (That Don't Taste Low-Fat!)
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 .The recipe says 3 tbsp but I use 2 tsp and 1/2 cupapplesause
    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 and chopped nuts.
Divide the mixture between the 12 muffin tins.
Bake for about 20-25 minutes, or until the muffins test done.


Number of Servings: 12

Recipe submitted by SparkPeople user LADYRB.

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Member Ratings For This Recipe


  • Very Good
    1 of 1 people found this review helpful

    - 2/19/12

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  • Incredible!
    1 of 1 people found this review helpful
    I served these at a dinner party and no one realized how healthy they were until I shared the recipe! - 2/27/09

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  • Incredible!
    1 of 1 people found this review helpful
    Super muffins! Tasted just like carrot cake, were a true treat I ate two right after they cooled - 12/6/08

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  • Very Good
    1 of 1 people found this review helpful
    Pretty good, I even used all whole wheat flour. Definitely moist, needed maybe a bit more cinnamon to taste. - 8/2/08

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  • Very Good
    1 of 1 people found this review helpful
    These were super-moist and pretty tasty. Like all good SP users, I made modifications - skipped the raisins and pineapple, doubled the applesauce, and added 1 tsp almond extract. A great snack! - 7/20/08

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