Low-Cal Carrot Banana Muffins

4 of 5 (5)
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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 77.6
  • Total Fat: 0.9 g
  • Cholesterol: 17.7 mg
  • Sodium: 224.0 mg
  • Total Carbs: 15.9 g
  • Dietary Fiber: 1.0 g
  • Protein: 2.1 g

View full nutritional breakdown of Low-Cal Carrot Banana Muffins calories by ingredient


These ultra-low-calorie muffins are surprisingly healthy and filling and not-too-sweet. These ultra-low-calorie muffins are surprisingly healthy and filling and not-too-sweet.
Number of Servings: 24


    2 eggs, beaten
    1 c. pre-sweetened applesauce
    1/4 c. soy milk (original or vanilla)
    1/2 c. orange juice
    1-2 medium bananas, mashed
    2 c. carrots, grated
    1/2 c. brown sugar
    3 T. flaxseed, ground
    2 T. protein powder
    1 t. cinnamon
    1 1/2 t. baking soda
    1 1/2 t. baking powder
    1 3/4 c. flour
    1/4 tsp salt


Preheat oven to 350 degrees.

Combine all wet ingredients in a mixing bowl and mix until blended. Mixture may be lumpy (because of bananas). Add dry ingredients and mix until well combined. Line a muffin tin with paper cups or lightly spray with non-stick cooking spray. Spoon batter into holes, filling about 3/4 full. Bake for 15 - 20 minutes until tops are firm and browned.

Makes 24 muffins.

For sweeter muffins, increase brown sugar or substitute with honey.
For 'lighter' muffins, reduce banana or use 2 egg whites (beaten) in place of the 2 eggs.

Number of Servings: 24

Recipe submitted by SparkPeople user R.WEBB.

Member Ratings For This Recipe

  • no profile photo

    2 of 2 people found this review helpful
    These are delicious- you would never know they are healthy! I even used spenda brown sugar mix and part oat flour and part brown flour to make them even healthier. I ran out of muffin cups but they came out of the pan okay. The muffin cups were definetely easier. My picky kids even ate them! - 6/16/09

  • no profile photo

    Very Good
    1 of 1 people found this review helpful
    I just finished making these muffins with a few substitutions: wheat germ instead of protein powder and I used all whole wheat flour.Homemade unsweetened apple juice instead of oj. Substituted non-fat vanilla yoghurt instead of soy milk. Bypassed sugar altogether. They came out moist and tasty! :) - 2/27/11

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    1 of 2 people found this review helpful
    Do you think skim milk could be substituted for the soy milk? - 7/7/09

    Reply from POSITIVELYFIT (7/8/09)
    definitely - i use soy because I have problems digesting cows milk (and I like the vanilla flavor!). If you want to make it more vanilla-y, you could add some vanilla extract and use skim instead

  • no profile photo

    Ugh! Seriously, those who enjoy these muffins do not often eat muffins! I followed the recipe to the letter ... so awful my husband spit out the bite he had taken. It wasn't so much the taste (which wasn't bad), but the texture. Diet food doesn't have to be bad. - 4/8/12

  • no profile photo

    These are in the oven right now baking! - 7/20/10