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

"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 recipe#78579 --- for more low fat muffin recipes visit www.kittencalskitchen.com"
 
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photo by hello.twobites photo by hello.twobites
photo by hello.twobites
photo by hello.twobites photo by hello.twobites
photo by hello.twobites photo by hello.twobites
photo by Gjoa A. photo by Gjoa A.
photo by Gjoa A. photo by Gjoa A.
Ready In:
35mins
Ingredients:
14
Yields:
12 muffins
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ingredients

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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

  1. 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 :)
     
  2. 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.
     
  3. 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.
     
  4. 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.
     
  5. 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

  1. 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!
     
  2. 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.
     
  3. These are excellent!! I even substituted 1TB of unsweetened applesauce for 1TB of the oil to cut the fat a bit more without sacrificing any of the wonderful taste and texture.I will definitely be making these again!
     
  4. 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)..
     
  5. Excellent recipe! I didn't use the pineapple and raisins and it's still good. I used almonds instead of walnuts. Delicious!
     

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