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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

⁽⁴⁴⁾ 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 (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.

Questions about this recipe?

Featured Reviews for This Recipe

From: Hunkle

On Sep 25, 2009

Thanks again for another terrific recipe Kittencal. I substituted shredded sweetened coconut for the raisins and used apple sauce in place of half the oil. Because I reduced the oil the muffins stuck to the paper cups. I will try using the oil as you instructed the next time. Overall, these muffins were awesome! P.S. Folks, don't forget to reserve the pineapple juice to make sweet and sour sauce or a nice marinade for dinner!

0 people found this review helpful

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From: Chef #1380845

On Sep 11, 2009

These are wonderful! I used all whole wheat flower, less brown sugar and used no sugar added apple sauce because I didn't have any pineapple. I made these into cupcakes! I made a light coconut cream cheese frosting. These are delicious, Thank you!

1 person found this review helpful

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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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