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

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!

From: LeighAnn

On Oct 14, 2007

I thought they need salt, maybe 1/4 tsp or so. Otherwise, they were pretty good. I liked all the different things in them. But without salt they taste bland, and I threw out most of the batch. I'll try them again though - Thanks anyway.

From: Sana

On Jan 16, 2007

These are so moist. I used 1/2 cup while flour and 1 cup wheat flour coz I havent always been v. successful with only whole wheat flour. I will try it the next time will all whole wheat. And like Redsie said, they do not taste low fat at all. Also, I added some cardamom powder as I simply love it.

From: ohgal

On Oct 25, 2007

If I try to cook with the grandkids around, I nearly always mess up the recipes by neglecting to add something or not measure ingredients right. Well it happened again when I was trying to mix up these muffins. When they were in the oven, I realized I didn't mix in any of the oil. They turned out just fine. Which doen't usually happens when I screw up a recipe. I'll make them again with the oil to see the difference. If it's only a slight change, I'll keep out the oil altogether in the future. They were very tasty.

From: Chef #622555

On Jan 7, 2008

I loved these, but craved a bit more oomf. Just tried them with double the spices and a tablespoon of molasses. Off the charts!

From: Jazmina

On Feb 1, 2007

This is the muffin I've been craving but couldn't find anywhere. I used 2 cups of white flour it was all I had in the cupboard and I found it needed a bit more as I didn't squeeze any extra liquid out of the carrots ect... I added 1/4 tsp cloves and used 1/2 cup of coconut milk instead of regular milk, and almonds. Will be making this again and again! Thank you!

From: Canadian_in_the_Bay

On Oct 10, 2007

These muffins are excellent. Like Grammy Charlotte, I used applesauce in place of pineapple because I did not feel like making a trip to the store for one item. I also left out the walnuts and replaced one of the tablespoons of oil with applesauce to cut the calorie count even further. I wouldn't claim that they taste the same as regular carrot muffins but they have that wonderful hearty flavor that all great whole grain recipes have. Definitely one to make again and stock the freezer with.

From: Chef #1104562

On Jan 6, 2009

Love this receipe. I used Splenda Brown Sugar in place of regular and 3 T applesauce in place of the oil. This cuts the fat and calorie count and you still have a wonderful muffin. I bought pre-shredded carrots and chopped them up to a smaller texture but next time I'll shred my own so they will be finer (and less expensive)..

From: diner524

On Jan 21, 2008

I made these for breakfast this morning and they are delicious!!! I used 1 cup white and 1/2 cup whole wheat flour and skipped the raisins and nuts. I had one warm out of the oven with some plain cream cheese, oh so yummy!!!! I plan to freeze any remaining muffins, once my 15 yo DS and his friend are done with them. Thanks Kittencal for a great recipe!!!