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    You are in: Home / Recipes / Low-Fat Carrot Cake Muffins (That Don't Taste Low-Fat!) Recipe
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    Low-Fat Carrot Cake Muffins (That Don't Taste Low-Fat!)

    Low-Fat Carrot Cake Muffins (That Don't Taste Low-Fat!). Photo by Redsie

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Kittencalskitchen's Note:

    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

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    Units: US | Metric


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

    Ratings & Reviews:

    • on August 08, 2010


      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 :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 06, 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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 12, 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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (77)


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

    Serving Size: 1 (1017 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 164.6
    Calories from Fat 38
    Total Fat 4.2 g
    Saturated Fat 0.6 g
    Cholesterol 15.7 mg
    Sodium 160.2 mg
    Total Carbohydrate 30.1 g
    Dietary Fiber 2.6 g
    Sugars 16.6 g
    Protein 3.2 g

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