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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% | |
Low-Fat Carrot Cake Muffins (That Don't Taste Low-Fat!)
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
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 (can use more)
- 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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Browse similar recipes by category
- Course > Breads > Quick Breads > Muffins
- Main Ingredient > Vegetables > Carrots
- Main Ingredient > Eggs/Dairy
- Main Ingredient > Fruit > Tropical > Pineapple
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > Beginner Cook
- Preparation > Inexpensive
- Preparation > Equipment > Oven
- Occasion > Holiday/Event > Religious > Christmas
- Occasion > Brunch
- Occasion > Taste/Mood > Sweet
- Dietary > Kid Pleaser
- Dietary > Vegetarian
- Dietary > Lighter Fare
- Dietary > Low in... > Low Sat. Fat
Featured Reviews for This Recipe
From: AmberRiot
On May 22, 2009
Another great recipe from you! I make the jalapeno cheddar bread quite a bit, and now this will be another regular in our house!
From: Colleen M.
On Mar 29, 2009
Great Recipe. I also added a 1/4 cup molasses and 3 tsp cinnamon. I turned it into a loaf and baked it for 1 hour at 350. Would definitely make this one again.
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!
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!
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