Carrot Cake Muffins

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Nutritional Info

Servings Per Recipe: 12
Amount Per Serving
Calories: 185.4

Total Fat: 8.3 g
Cholesterol: 45.8 mg
Sodium: 268.7 mg
Total Carbs: 26.0 g
Dietary Fiber: 3.3 g
Protein: 4.2 g

View full nutritional breakdown of Carrot Cake Muffins calories by ingredient

Introduction

These are low-sugar and can be made with spelt instead of wheat flour. These are low-sugar and can be made with spelt instead of wheat flour.

Minutes to Prepare: 30

Minutes to Cook: 20

Number of Servings: 12

Ingredients

Dry ingredients:

1 1/2 cups whole wheat pastry flour or spelt flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon ground allspice

Carrot mix:

2 large eggs

1/4 cup sugar or sucanat

2 cups packed finely shredded carrots

8 oz crushed pineapple with juice (sugar-free)

Finishing ingredients:

5 tablespoons melted butter or vegetable oil

1/2 cup coarsely chopped pecans or walnuts

1/2 cup golden or brown raisins

Directions

Preheat oven to 400 degrees. Line a 12-cup muffin pan with paper muffin cups. Whisk the dry ingredients together thoroughly in a large bowl. In a smaller bowl, whisk together the eggs and sugar, then stir in the rest of the wet ingredients and let stand for 10 minutes. Then stir in the finishing ingredients and add the dry mixture, fold just until the dry ingredients are completely moistened, do not overmix. Divide the batter among the muffin cups, and bake 15-20 minutes or until a toothpick stuck in the center of a muffin comes out clean.

Allow the muffins to cool on a rack. These freeze well, wrap them in foil before freezing in a plastic bag.

Number of Servings: 12

Recipe submitted by SparkPeople user SKINNYAGAINTX.