Light Carrot Muffins

5 of 5 (9)
member ratings
Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 116.3
  • Total Fat: 3.6 g
  • Cholesterol: 0.2 mg
  • Sodium: 154.6 mg
  • Total Carbs: 19.9 g
  • Dietary Fiber: 2.1 g
  • Protein: 2.5 g

View full nutritional breakdown of Light Carrot Muffins calories by ingredient

Number of Servings: 24


    2 cups whole wheat flour
    2 tsp. baking soda
    1/4 tsp. salt
    2 tsp. cinnamon
    4 egg whites (I used regular egg beaters 'cause I didn't have any real eggs to separate)
    1/4 cup canola oil
    3/4 cup low-fat buttermilk (used buttermilk powder with dry ingredients and water with wet ingredients)
    3/4 cup sugar
    1/4 cup honey
    2 tsp. vanilla
    2 cups grated carrots
    1 apple, grated
    1/2 cup raisins
    1/4 cup chopped nuts, toasted (I didn't toast them)


Preheat oven to 350F. Spray 24 muffin cups with nonstick spray or use
paper liners. Set aside.
Combine flour, baking soda, salt and cinnamon, and stir to mix. Set
In large bowl, lightly beat egg whites with a fork; add oil,
buttermilk, sugar, honey, and vanilla. Beat lightly to combine. Add
carrots, apple, raisins and nuts. Stir to combine.
Add flour mixture to carrot mixture and stir just until moistened. do
not overmix. Fill muffin cups 3/4 full. Bake 15 to 18 minutes, or
until top of muffin springs back when you touch it lightly.

Number of Servings: 24

Recipe submitted by SparkPeople user MARIADELAO.

Member Ratings For This Recipe

  • no profile photo

    3 of 3 people found this review helpful
    Just made these and they are delicious. My only question is, should there be baking powder added to make them rise a bit more? - 5/3/10

    Reply from MARIADELAO (5/4/10)
    baking soda is the leavening agent of choice with acidic ingredients such as buttermilk

  • no profile photo

    2 of 2 people found this review helpful
    These were just as delicious as everyone says! Even my boyfriend who hates "healthy food" LOVED these! I used the dried cranberry idea and it turned out amazingly well! - 5/24/10

  • no profile photo

    2 of 2 people found this review helpful
    These are the best muffins I have ever had! I followed the recipe exactly and they turned out wonderful...the kids even gobbled them up. - 5/14/09

  • no profile photo

    2 of 2 people found this review helpful
    These are wonderful I used splenda instead of sugar, substituted dried cranberries for raisons, didn't use nuts. They are really moist, taste so good. My only problem is: how do I limit myself to a just a couple ?? Will certainly make again. - 7/30/08

  • no profile photo

    2 of 2 people found this review helpful
    I made these, sticking to the recipe except substituting Splenda for the sugar and leaving out the raisins and nuts because my daughter refuses to eat them. These were YUMMY! Thanks so much for sharing the recipe. I will definitely make them again! - 6/29/08