Community Pick
Low-Fat Carrot Cake Muffins (That Don't Taste Low-Fat!)
photo by hello.twobites
- Ready In:
- 35mins
- Ingredients:
- 14
- Yields:
-
12 muffins
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 - 3⁄4 cup brown sugar (or to taste, or can use brown sugar Splenda)
- 1 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
directions
- Set oven to 350 degrees.
- Line 12 muffin tins with paper liners or spray tins with non-stick cooking spray.
- 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.
- 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.
- Add in the raisins and chopped nuts.
- Divide the mixture between the 12 muffin tins.
- Bake for about 20-25 minutes, or until the muffins test done.
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Reviews
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Very yummy. I think next time I will add the 3/4 cup of brown sugar instead of the 1/2 cup. Seemed sweet enough when I tasted the batter, but wasn't quite enough after cooked. I substituted applesauce for the oil and then even more applesauce for the pineapple (which I didn't have) and they still turned out great. Baked very nicely (time and temp. were accurate) and moist.
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YUM! These were soooo good! I did half white and half whole wheat flour, 1/2 cup brown sugar, and sprinkled some extra brown sugar on top prior to baking. I was a little uncertain about the consistency of the batter - it seemed like there was too much carrot and it wouldn't bake evenly - but don't be fooled, that is how it is supposed to look! They turned out perfectly moist and delicious! Thanks for a great recipe!
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Tweaks
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I made this recipe for a friend's birthday and she loved it. Our group of friends is into eating healthy and getting together for frequent healthy dinners. Just like you said this was extremely moist with very little added fat and cooked up to a carrot colored beauty! I made a few substitutions, instead of using raisins, I used cherry infused Craisins and I added 1/2 cup slivered almonds to the batter. I used a light cream cheese icing of: 4 ounces Neufchatel low-fat cream cheese softened at room temperature 3/4 cup confectioners' sugar, sifted 1/2 teaspoon finely grated lemon zest I topped each cupcake with 1/2 seedless purple grape, dome side up Thank you for sharing your recipe! Delicious!
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Great! <br/><br/>I substituted apple sauce for the oil, used whole wheat flour, 1/2 cup sugar and no raisins. (which makes them only 108 cal. each!) They came out moist and delicious. If you like a sweet muffin, I'd go with the 3/4 cup sugar. 1/2 cup makes it only slightly sweeter than a sandwich bread, which is how I like my muffins. <br/><br/>The only thing I'm going to try differently next time, is to run the crushed pineapple through a food processor. I didn't like the larger chunks of pineapple in the finished muffin.
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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)..
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