Back to Recipe

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

Here's how you make Low-Fat Carrot Cake Muffins (That Don't Taste Low-Fat!)
Pause Continue Reading
  • Servings: 12
  • Prep: 15m
  • Cook: 20-25m
    • The following recipe serves 12 people.

Ingredients

The ingredients are:
  • 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 to 3/4 cup brown sugar ( or to taste, or can use brown sugar Splenda)
  • 1 large 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
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Preheat oven to 350 degrees. Line 12 muffin tins with paper liners or spray tins with non-stick cooking spray.

  • Step 2: In a large bowl mix together first 7 ingredients. In a small bowl whisk together egg, oil, milk and vanilla. In a medium bowl mix the shredded carrots with the crushed pineapple.

  • Step 3: 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.

  • Step 4: Add in the raisins and chopped nuts. Divide the mixture between the 12 muffin tins.

  • Step 5: Bake for about 20-25 minutes, or until the muffins test done.

We hope you enjoy this recipe!

This page is built for your convenience in the kitchen.

If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.

Oh... And one more thing... We also have some pretty wild forums.