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
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 14
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.
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Md Sourov sordar
[email protected]I'm so glad I found this recipe. These muffins are delicious and they're also good for me. I will definitely be making them again.
Nayef AIi
[email protected]These muffins are a great make-ahead breakfast or snack. I like to make a batch on the weekend and then freeze them. They're perfect for busy mornings.
Abbigail Mccalister
[email protected]I made these muffins with a cream cheese frosting and they were heavenly. The frosting really took them to the next level.
Michael Elder
[email protected]I added some chopped walnuts to the batter for extra crunch and flavor. They turned out great!
David Collins
[email protected]I love that this recipe uses whole wheat flour. It makes the muffins more nutritious and gives them a heartier flavor.
Rabul Islam
[email protected]These muffins are the perfect way to sneak some veggies into your kids' diet. They're delicious and they won't even know they're eating carrots.
Zaakirah Moses
[email protected]I'm always looking for healthy muffin recipes and this one is a keeper. The muffins are moist and flavorful, and they're also low in fat.
lorne white
[email protected]These muffins are so good, I can't believe they're low-fat. I will definitely be making them again and again.
Abigail Ojeifo
[email protected]I would definitely recommend this recipe to anyone looking for a low-fat carrot cake muffin that doesn't taste low-fat.
arif haslo
[email protected]These muffins are a great way to use up leftover carrots. They're also a healthy and delicious snack.
Jireh Nambangi
[email protected]I was really impressed with how moist these muffins were, even though they're low-fat. The carrot flavor was also very nice.
Benjiman Williams
[email protected]I love the moist texture and the subtle carrot flavor. These muffins are perfect for a healthy snack or breakfast.
Rob Bertram
[email protected]I've made these muffins several times now and they're always a hit. They're the perfect grab-and-go breakfast or snack.
Courtney Allen
[email protected]These muffins are so easy to make and they taste amazing. I love that they're low-fat, so I can enjoy them without feeling guilty.
M Ellison
[email protected]I'm not a big fan of carrot cake, but these muffins were surprisingly delicious. The carrot flavor was subtle and the muffins were moist and fluffy.
Makenzie Pineda
[email protected]I made these muffins for a potluck and they were a huge success. Everyone loved them and they were gone in no time.
Nailah Mahadik
[email protected]I've been looking for a low-fat carrot cake muffin recipe that didn't taste like cardboard. This recipe is it! The muffins were light and fluffy, with a delicious carrot cake flavor.
Kaelist
[email protected]These carrot cake muffins were a hit with my family! They were moist, flavorful, and had just the right amount of sweetness. I will definitely be making them again.