Low Fat Carrot Cake Muffins
Photo courtesy of CoffeeB
About 160 calories with 4 grams of fat in one muffin
Yield 12 muffins
INGREDIENTS:
1-1/2 cups whole wheat flour (or use half white and whole wheat)
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ginger powder
1/2-3/4 cup brown sugar, packed (or to taste, or can use brown sugar Splenda)
1 large egg, slightly beaten
3 tablespoons vegetable oil
2 teaspoons vanilla
1/2 cup fat-free (or use low-fat milk)
1 (8 ounce) cans crushed pinapple, well drained
1-1/2 cups grated carrots (squeeze out some of the moisture with hands)
1/2 cup raisins
INSTRUCTIONS:—————————————–
Preheat oven to 350 degrees F.
Line 12 muffin tins with paper liners or spray tins with non-stick cooking spray.
In a small bowl whisk together egg, oil, milk and vanilla.
In a medium bowl mix the shredded carrots with the crushed pineapple.
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.
Mix in the raisins and chopped nuts.
Bake for about 20-25 minutes,or until the muffins test done
Related posts:
- Easy and Quick One-Bowl Pineapple Cake
Carrot Cake With Cream Cheese Frosting
Favorite Carrot Cake With Glaze
Kitten’s Fat Free Bran Muffins
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These are so moist and delcious and best of all is that they’re LF/LC. I did omit the nuts..but they would definitely be delcious w/the addition. A definite keeper for this carrotcake lover!!!
These were great! I also omitted the nuts and kept the brown sugar at 1/2 cup. Can’t wait to enjoy these for brekkie this week!
This recipe looks and hopefully will taste fabulous! They are in the oven right now (fingers crossed) and I am happily awaiting their outcome. They are for tomorrow, and early Christmas get together, I’m sure they’ll go over great.