Low-Fat Carrot Cake Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 133.0
- Total Fat: 0.5 g
- Cholesterol: 0.0 mg
- Sodium: 176.5 mg
- Total Carbs: 34.1 g
- Dietary Fiber: 2.9 g
- Protein: 3.1 g
View full nutritional breakdown of Low-Fat Carrot Cake Muffins calories by ingredient
Submitted by: AFRICAPARISH
Introduction
These carrot muffins are made with applesauce instead of oil to help retain their moisture while lowering the fat content. Studded with pineapple and raisins, they would make a sweet treat for breakfast or an on-the-go snack. These carrot muffins are made with applesauce instead of oil to help retain their moisture while lowering the fat content. Studded with pineapple and raisins, they would make a sweet treat for breakfast or an on-the-go snack.Number of Servings: 12
Ingredients
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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 and chopped nuts.
Divide the mixture between the 12 muffin tins.
Bake for about 20-25 minutes, or until the muffins test done.
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.
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Member Ratings For This Recipe
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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
