Very Moist Low-Fat Carrot Cake Muffins

24
Servings
30m
Prep Time
25-35m
Cook Time
55m
Ready In

Recipe: #38170

February 10, 2022



"Got the basic recipe from Taste Of Home. But I added a few things and substituted the brown sugar with Splenda brown sugar blend. You can also make it in 2 8" layer cake pans."

Original recipe yields 24 servings
OK

Nutritional

  • Serving Size: 1 (63.9 g)
  • Calories 148.4
  • Total Fat - 3.3 g
  • Saturated Fat - 0.5 g
  • Cholesterol - 0.6 mg
  • Sodium - 82.1 mg
  • Total Carbohydrate - 29.2 g
  • Dietary Fiber - 2.2 g
  • Sugars - 18.7 g
  • Protein - 2.4 g
  • Calcium - 20.7 mg
  • Iron - 0.6 mg
  • Vitamin C - 5.5 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 350°F. In a large bowl, beat the brown sugar, buttermilk, egg whites, egg, oil and vanilla until well blended. Combine the flour, baking soda, spices and salt; gradually beat into sugar mixture until blended. Fold in carrots, walnuts and pineapple. Pour into muffin tins that are either sprayed with Pam or lined with cupcake paper liners. Or pour into 2 8" cake pans that have been sprayed with Pam.

Step 2

Bake at 350° F. for 25-30 minutes for muffins or until a toothpick inserted in the center comes out clean. Bake layer cake for 35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.

Step 3

Frost with your favorite cream cheese frosting.

Tips & Variations


No special items needed.

Tags : Muffins

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