Low-Fat Carrot Cake Muffins

76SHARES
Low-Fat Carrot Cake Muffins

4.3 of 5 (8)
Create a Recipe Makeover
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
Report Inappropriate Recipe

Submitted by:

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

    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.


76SHARES

Rate This Recipe

Member Ratings For This Recipe


  • Incredible!
    10 of 10 people found this review helpful
    This is the same as on http://www.kittencalskitchen.com - one of my absolute favourites!! Ice with 200g low-fat creams cheese, beaten with 1 tblsp icing sugar and 1 tsp vanilla. Lush!! - 8/22/09

    Was this review helpful?   yes  No

  • Very Good
    5 of 5 people found this review helpful
    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

    Was this review helpful?   yes  No

  • Incredible!
    3 of 4 people found this review helpful
    I used Egg Beaters, Splenda, and Applesauce but left everything else the same. It was delicious!!! Thank You. - 4/2/15

    Was this review helpful?   yes  No

  • Incredible!
    2 of 2 people found this review helpful
    It was very easy to do and very tasty. The pineapple gives it an extra touch. I did it as a carrot cake/bread not muffins. No frosting no oil. Added a bit more of sugar though and nuts. Yum! Thanks a lot! - 2/11/15

    Was this review helpful?   yes  No


  • 2 of 7 people found this review helpful
    I want to try these, but I think the photo is deceiving. It shows the muffin with frosting (in my opinion a requirement for carrot cake), but the nutritional breakdown (and recipe) apparently does not include any frosting. - 4/13/14

    Was this review helpful?   yes  No
See All Comments