Low-Fat Carrot Cake Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 132.5
- Total Fat: 0.5 g
- Cholesterol: 0.0 mg
- Sodium: 176.1 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
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.
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.
Divide the mixture between the 12 muffin tins.
Bake for about 20-25 minutes, or until the muffins test done.
Member Ratings For This Recipe
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DEUSMACHINA
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LIBBYB811
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
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PATRICIAANN46
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JDRAKE8171
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CD4063008