Carrot Muffin


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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 163.8
  • Total Fat: 5.8 g
  • Cholesterol: 15.2 mg
  • Sodium: 163.1 mg
  • Total Carbs: 26.3 g
  • Dietary Fiber: 3.1 g
  • Protein: 3.5 g

View full nutritional breakdown of Carrot Muffin calories by ingredient
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Moist, Yummy and LOW fat!! Moist, Yummy and LOW fat!!
Number of Servings: 12


    1.Whole Wheat Flour, 1.50 cup
    2.Baking Soda, 1 tsp
    3.Baking Powder, 1 tsp
    4.Cinnamon, ground, 1.5 tbsp
    5.Ginger Root, 0.25 tsp
    6.Nutmeg, ground, 0.25 tsp
    7.Brown Sugar, 0.50 cup, packed
    8.Egg, fresh, 1 medium
    9.Canola Oil, 3 tbsp
    10.Vanilla Extract, 2 tsp
    11.Milk, nonfat, 0.50 cup
    12.Pineapple, canned, 1 cup, crushed, sliced, or chunks
    13.Carrots, raw, 1.50 cup, grated
    14.Walnuts, 0.25 cup, chopped


1.Set oven to 350 degrees.

2.Line 12 muffin tins with paper liners or spray tins with non-stick cooking spray.

3.In a large bowl mix together first 7 ingredients.
In a small bowl whisk together egg, oil, milk and vanilla.

4.In a medium bowl mix the shredded carrots with the crushed pineapple.

5.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.

6.Add chopped nuts.

7.Divide the mixture between the 12 muffin tins.
Bake for about 20-25 minutes, or until the muffins test done.

Makes 12

Number of Servings: 12

Recipe submitted by SparkPeople user QUEENB9.


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