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

Total Time
Prep 15 mins
Cook 20 mins

Except for the small amount of oil these muffins are low-fat, but you would never know it, they bake out high with tons of flavor and are extremely moist, you may throw in some chopped nuts also --- for greasing see my Pan Release, Professional Pan Coating (Better Than Pam Spray!) --- for more low fat muffin recipes visit www.kittencalskitchen.com

Ingredients Nutrition


  1. Set oven to 350 degrees.
  2. Line 12 muffin tins with paper liners or spray tins with non-stick cooking spray.
  3. In a large bowl mix together first 7 ingredients.
  4. In a small bowl whisk together egg, oil, milk and vanilla.
  5. In a medium bowl mix the shredded carrots with the crushed pineapple.
  6. 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.
  7. Add in the raisins and chopped nuts.
  8. Divide the mixture between the 12 muffin tins.
  9. Bake for about 20-25 minutes, or until the muffins test done.


Most Helpful

These are wonderful! I am looking for healthy muffin recipes now that I eat breakfast on the go on work days, and this one is definitely a keeper. I used all wheat flour and did not miss the white flour at all. Thanks Kittencal for another keeper :)

noway August 08, 2010

Being a lover of carrot cake...especially the frosting, these did not disappoint. (even w/o the frosting). Deliciously moist. What a great find/keeper. I did omit the nuts...but I'll bet it's an additional bonus if you decide to add em.

CoffeeB August 06, 2010

Terrific Recipe, I used 1/2 c br sugar and egg whites instead of egg, and Walnuts in place of raisins. I will make again, they are very good.

larjo1 March 12, 2010

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a