Best 5 Low Fat Carrot Coconut Muffins Recipes

COCONUT CARROT MUFFINS

Steps:

• Preheat oven to 350°. Place carrots and oil in a food processor; cover and process until smooth. In a large bowl, whisk flour, 1 cup sugar, baking soda, salt, cinnamon and pie spice. Add carrot mixture to flour mixture; stir just until moistened. Fold in 3/4 cup coconut., For filling, in another bowl, beat cream cheese and remaining sugar until smooth. Fill greased or paper-lined muffin cups half full with batter. Drop filling by rounded tablespoonful into center of each muffin; cover with remaining batter. Sprinkle with remaining coconut., Bake 20-25 minutes or until golden brown. Cool 15 minutes before removing from pan to a wire rack. Serve warm.

GLUTEN-FREE CARROT-COCONUT MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Line a muffin pan with paper liners, and set aside. Add the soy milk and chia seeds to a large bowl, whisk to combine and set aside until thickened, about 10 minutes.
• Sift the brown rice flour, coconut flour, oat flour and baking powder into a medium bowl. Process the shredded coconut in a food processor until finely ground, about 30 seconds. Add it to the flour mixture, add the almond meal and whisk to combine; set aside.
• Add the banana, eggs, coconut oil, maple syrup, vanilla and salt to the chia seed mixture, and whisk to combine. Add the flour-coconut mixture, and stir until almost combined. Add the carrots, and stir again. Spoon the batter into the lined muffin cups, and top each with a few pieces of flaked coconut.
• Bake the muffins until a toothpick comes out clean, 30 minutes. Remove them from the oven, let sit in the muffin tin for 10 minutes, then place on a rack to cool. The muffins keep well for a day or two in an airtight container at room temperature, or up to 3 days in the fridge.

LOW FAT CARROT COCONUT MUFFINS

Steps:

• Preheat oven to 375 F. Sift all the dry ingredients into a large bowl. In a large bowl, using an electric mixer, blend sugar and egg together until well blended, about 3 minutes. Add half of the dry ingredients. Mix until well blended. Add the applesauce and vanilla. Mix until blended. Add the rest of the dry ingredients. Mix until well blended. Using a rubber spatula, fold in carrots, dry fruit and coconut until thoroughly combined. Spray muffin pan with non-stick spray or use paper muffin cups. Fill muffin pan about 2/3 fill with batter and bake for 20 minutes or until toothpick inserted comes out clean. I use mini muffins tins to help control the size of the muffin and a great way to use portion control for us adults to control our caloric intake. These are not the HUGE muffins you get in deli's and bakeries.

LOW-FAT CARROT CAKE MUFFINS (THAT DON'T TASTE LOW-FAT!)

Steps:

• 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.

MOIST AND LOW FAT CARROT-RAISIN-APPLE-MUFFINS

Steps:

• Preheat the oven to 350°F and spray or grease the muffin tins.
• In a large bowl, stir flours, sugar, baking powder, baking soda, and cinnamon together.
• In a separate bowl, stir beaten eggs, milk, applesauce and vanilla together.
• Add liquid ingredients to the dry ingredients and stir.
• Add carrots, apple, raisins, and nuts.
• Spoon batter into tins and bake for about 30 minutes.