Low-Fat Carrot Cake Muffins (That Don't Taste Low-Fat!)
Created by KittenCal on November 21, 2011
- Servings: 12
- Prep Time: 15m
- Cook Time: 20-25m
- Recipe #2907
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 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
How to Make
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Step 1: Preheat oven to 350 degrees. Line 12 muffin tins with paper liners or spray tins with non-stick cooking spray.
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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.
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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.
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Step 4: Add in the raisins and chopped nuts. Divide the mixture between the 12 muffin tins.
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Step 5: Bake for about 20-25 minutes, or until the muffins test done.
Nutritional Facts
- Serving Size: 1 (81.2 g)
- Calories 261.1
- Total Fat - 10.2 g
- Saturated Fat - 3.5 g
- Cholesterol - 32.7 mg
- Sodium - 372.1 mg
- Total Carbohydrate - 35 g
- Dietary Fiber - 2.4 g
- Sugars - 4.6 g
- Protein - 8.6 g
- Calcium - 192.8 mg
- Iron - 1.4 mg
- Vitamin C - 0.7 mg
- Thiamin - 0.1 mg