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

READY IN: 35mins
YIELD: 12 muffins




  • 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.