Low Fat Carrot Cake Muffins Food
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.
LOW-FAT CARROT CAKE MUFFINS
These carrot muffins are made with applesauce instead of oil to help retain their moisture while lowering the fat content. Studded with pineapple and raisins, they would make a sweet treat for breakfast or an on-the-go snack.
Categories Side Items Breakfast Side Items Breakfast
Yield 12
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.
- Divide the mixture between the 12 muffin tins.
- Bake for about 20-25 minutes, or until the muffins test done.
Nutrition Facts : Nutritional Info Servings Per Recipe 12 Amount Per Serving Calories
CARROT CAKE MUFFIN COOKIES! LOW FAT!
The name is strange, I know, but when you bite into one of these cookies its like a carrot cake muffin! They are so sweet and yummy and you will never miss the fatty version. Only 1 point for Weight Watchers as well! These are also dairy and egg free!
Provided by TiffySugar
Categories Dessert
Time 23m
Yield 32 serving(s)
Number Of Ingredients 9
Steps:
- Mix all the dry ingredients together first.
- Add in the carrots, applesauce, water, an raisins.
- Spray cookie sheets with non stick, butter flavored cooking spray and drop by heaping teaspoonfuls onto the cookies sheets 1 1/2 inches apart from one another. Make sure to flatten the cookies slightly because they will not really "spread out" at all.
- Bake at 275 degrees (yes, thats right -- 275!) for 18 minutes. DO NOT OVER BAKE.
- Let rest for a minute or two on the sheets before removing. Store in an air tight container and enjoy!
MOIST AND LOW FAT CARROT-RAISIN-APPLE-MUFFINS
I got this recipe from beginnertriathlete.com this summer and have been making it constantly ever since. I have adapted it slightly by omitting the nuts and using skim milk instead of buttermilk. I make it with applesauce but you can substitute it for canola oil quite nicely.
Provided by Canadian_in_the_Bay
Categories Quick Breads
Time 1h
Yield 12 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 217.3, Fat 4.6, SaturatedFat 0.9, Cholesterol 46.7, Sodium 288.1, Carbohydrate 40.1, Fiber 3.4, Sugar 19.8, Protein 5.8
CARROT CAKE MUFFINS
These are a twist between a cinnamon roll and carrot cake cupcakes. You'll just have to roll your eyes and say 'Mmmmm' when you take your first bite! Another topping idea would be to sprinkle the muffins with a cinnamon-sugar mixture before baking. Top with a vanilla glaze.
Provided by clarinetlover
Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Beat milk, eggs, applesauce, and vanilla extract together in a bowl. Whisk flour, sugar, baking powder, cinnamon, and salt together in another bowl. Stir carrots into flour mixture; fold in milk mixture and butter until batter is just combined. Spoon batter into prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 18 to 20 minutes. Cool in the pan for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 199.6 calories, Carbohydrate 29.8 g, Cholesterol 47.9 mg, Fat 7.2 g, Fiber 1 g, Protein 4 g, SaturatedFat 4.2 g, Sodium 246.4 mg, Sugar 12.9 g
HEALTHY CARROT CAKE MUFFINS RECIPE BY TASTY
Here's what you need: eggs, greek yogurt, maple syrup, milk, vanilla extract, carrots, whole wheat flour, baking powder, ground cinnamon, light cream cheese, maple syrup, vanilla extract
Provided by Joey Firoben
Categories Desserts
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk the eggs until light and fluffy.
- Add in the Greek yogurt and whisk again until the mixture is smooth and fluffy.
- Pour in the maple syrup, milk, and vanilla extract. Beat the mixture again until smooth.
- Add the shredded carrots, whole wheat flour, baking powder, and cinnamon over the wet ingredients. Using a rubber spatula, fold the wet and dry ingredients together just until combined.
- Using a medium ice cream scoop, portion the batter into a greased 12-cup muffin tin.
- Bake for 20 minutes, until the muffins have risen and set.
- For the frosting, beat the cream cheese in a small bowl until smooth.
- Add in the maple syrup and vanilla and beat again until the mixture is well combined.
- Once the muffins have cooled, use a small ice cream scoop to spoon a bit of the frosting on top of the muffins. Gently tap the muffins on the counter to smooth out the layer of frosting on top.
- Enjoy!
Nutrition Facts : Calories 181 calories, Carbohydrate 22 grams, Fat 8 grams, Fiber 1 gram, Protein 5 grams, Sugar 11 grams
LOW-FAT CARROT CAKE
"Loaded with spice and carrot flavor, this moist and luscious cake is guaranteed to impress." Rebecca Baird - Salt Lake City, Utah
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, beat the brown sugar, buttermilk, egg whites, egg, oil and vanilla until well blended. Combine the flour, baking soda, spices and salt; gradually beat into sugar mixture until blended. Fold in carrots and pineapple. Pour into a 13-in. x 9-in. baking dish coated with cooking spray. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. , In a small bowl, beat cream cheese until fluffy. Add the confectioners' sugar, lemon juice and vanilla; beat until smooth. Drizzle over cake.
Nutrition Facts : Calories 263 calories, Fat 3g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 98mg sodium, Carbohydrate 56g carbohydrate (37g sugars, Fiber 1g fiber), Protein 3g protein.
LOW FAT CARROT BRAN MUFFINS
Wonderful carrot bran muffins that are low in fat, yet, I find, taste almost buttery. They have a wonderful moist yet fluffy texture, and not too sweet delicious cinnamon flavour and aroma. The batter is quite thin, which creates smooth domed muffin tops. I have always made these with the soured milk instead of buttermilk. And yes, there really is 1 tbsp cinnamon in this recipe, it is not a typo! NOTE: Do not use muffin liners with this recipe - they are too moist and delicate for them so the muffins will stick to the liner.
Provided by LUv 2 BaKE
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F.
- In a medium bowl, combine flour, cereal, raisins (you may add the raisins in with the wet ingredients if you prefer), sugar, cinnamon, baking powder, and baking soda.
- In a large bowl, combine egg, milk, margarine, applesauce, carrot and orange rind.
- Add dry ingredients to wet ingredients and mix until just combined.
- Spoon into sprayed or lightly greased muffin tin (for 12 muffins) - Do NOT use paper muffin liners.
- Bake for 20 minutes, or until tops are firm to the touch, or when a toothpick inserted comes out clean.
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5/5 (4)Total Time 1 hrCategory Diabetic Muffin RecipesCalories 198 per serving
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5/5 (4)Total Time 1 hrCategory Diabetic Muffin RecipesCalories 198 per serving
- Preheat oven to 375 degrees F. Line a 12-cup muffin tin with paper liners; coat with cooking spray. Set aside. Whisk flour, baking powder, cinnamon, baking soda, ginger and salt in a medium bowl. Whisk eggs, applesauce, brown sugar, granulated sugar and 1/2 cup yogurt in a large bowl; fold in carrots, walnuts and half of the flour mixture until combined. Add the remaining flour mixture; fold until just incorporated (some lumps can remain).
- Fill the prepared muffin cups three-quarters full with batter (about 1/3 cup each). Bake until the muffins are golden and a wooden pick inserted in the centers comes out clean, about 18 minutes. Transfer to a wire rack; let cool completely, about 20 minutes.
- Whisk confectioners' sugar, cream cheese and the remaining 2 tablespoons yogurt in a small bowl; whisk in 2 to 3 teaspoons water to reach desired frosting consistency. Dollop and spread the frosting over the cooled muffins.
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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.
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Preheat the oven to 350°F, and lightly coat 36 mini muffin cups with nonstick cooking spray. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. In a separate bowl, whisk together the butter or coconut oil, egg whites, vanilla extract, and vanilla crème stevia.
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