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Nutrition Facts
Serving Size 1 muffins 82g Recipe makes 12 muffins)
Calories 163
Calories from Fat 37		(23%)
Amount Per Serving		%DV
	Total Fat 4.2g	6%
	Saturated Fat 0.7g	3%
	Monounsaturated Fat 1.1g
	Polyunsaturated Fat 2.1g
	Trans Fat 0.0g
Cholesterol 17mg		5%
Sodium 161mg		6%
Potassium 230mg		6%
Total Carbohydrate 29.9g		9%
	Dietary Fiber 2.8g	11%
	Sugars 16.5g
Protein 3.3g		6%
how is this calculated?

Low-Fat Carrot Cake Muffins (That Don't Taste Low-Fat!)

Recipe #181385 | 35 min | 15 min prep | add private note

⁽⁴⁶⁾ RATE IT NOW Print Recipe

By: KITTENCAL
Aug 11, 2006

Except for the small amount of oil these muffins are low-fat, but you would never know it, they bake out high with tons of flavor and are extremely moist, you may throw in some chopped nuts also --- for greasing see my Pan Release, Professional Pan Coating (Better Than Pam Spray!)

12 muffins (change servings and units)

Ingredients

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
1/2-3/4 cup brown sugar (or to taste, or can use brown sugar Splenda)
1 egg, slightly beaten
3 tablespoons oil
2 teaspoons vanilla
1/2 cup nonfat milk (or use low-fat 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

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.
4
In a small bowl whisk together egg, oil, milk and vanilla.
5
In a medium bowl mix the shredded carrots with the crushed pineapple.
6
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.
7
Add in the raisins and chopped nuts.
8
Divide the mixture between the 12 muffin tins.
9
Bake for about 20-25 minutes, or until the muffins test done.

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Featured Reviews for This Recipe

From: JoyceJoann

On Nov 20, 2009

I used whole wheat flour and these rose beautifully. We added cream cheese frosting to turn these into mostly-healthy birthday cupcakes for my little girl. I'll have to make them more often. (Omitted raisins and nuts)

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From: Chef #1440571

On Nov 8, 2009

This recipe was excellent. I used the store bought already grated carrots and just chopped them a bit in the mixture. I also used 1.5 tsps of pumpkin pie spice instead of the others, coconut instead of raisins and tried the brown sugar/splenda blended mixture now available in the stores and it worked great!...

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From: LonghornMama

On Feb 4, 2007

Yummy! I make lots of muffins since they're easy to freeze and heat up for a quick breakfast. These are wonderful, healthy, and will become part of my regular rotation. I used all whole wheat flour, didn't squeeze the moisture out of the carrots, and skipped the walnuts. I never use paper liners for muffins, just sprayed muffin tins, and didn't have a problem with sticking. Moist and just sweet enough. Great with coffee. Thanks for sharing the recipe!

6 people found this review helpful

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From: CASunshine

On Apr 5, 2007

These WERE darn good! Notice I said "were." They're all gone and that's my only complaint is that I didn't double the recipe. I subbed 1/2 white flour but did everything else exactly as written. They WERE moist, light, delicious and not too sweet! I used the 1/2 cup brown sugar but I wouldn't be afraid to use less next time when I DOUBLE the recipe! Thanks for a great recipe I don't have to feel guilty about eating!

5 people found this review helpful

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