Carrot Cake Muffin Cookies Low Fatcarb Recipes

CARROT CAKE MUFFIN COOKIES! LOW FAT!

Carrot Cake Muffin Cookies! Low Fat! image

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

Ingredients

1 1/4 cups whole wheat flour
1 cup quick-cooking oats
3/4 cup carrot, grated
1 -2 teaspoon cinnamon
1 teaspoon baking soda
1/2 cup unsweetened applesauce
1/3 cup raisins
1/4 cup artificial sweetener (you can use honey if you like, just adjust the points for it)
1/4-1/3 cup water (if you dough is still too dry, just keep adding water one tablespoon at a time until it is stiff)

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!

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

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

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

Ingredients

1 1/2 cups whole wheat flour (or use half white and whole wheat)
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/2-3/4 cup brown sugar (or to taste, or can use brown sugar Splenda)
1 egg, slightly beaten
3 tablespoons oil
2 teaspoons vanilla
1/2 cup nonfat milk (or use low-fat milk)
1 (8 ounce) can crushed pineapple, well drained
1 1/2 cups grated carrots (squeeze out some of the moisture with hands)
1/2 cup raisins

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.

AWESOME CARROT MUFFINS

Awesome Carrot Muffins image

I run a day care and was looking for a good snack too feed the kids with little sugar but still big on taste. I came up with these. I have made a batch of these for the last three days now and can't keep them around. Even the parents have been asking for the recipe. Frost with the Brown Sugar Cream Cheese Frosting recipe.

Provided by MECHELLE

Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes

Time 45m

Yield 18

Number Of Ingredients 11

Ingredients

1 cup raisins
2 cups warm water
2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
4 eggs
1 cup vegetable oil
¾ cup brown sugar
3 cups shredded carrots

Steps:

Combine raisins and water in a small bowl. Let soak for 15 minutes. Drain raisins, discard water and set raisins aside.
Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
In a large bowl, sift together flour, baking powder, baking soda, salt and cinnamon. In a separate bowl, combine eggs, oil and brown sugar; beat well. Combine egg mixture and flour mixture; mix just until moistened. Fold in carrots and drained raisins. Spoon into prepared muffin cups.
Bake in preheated oven for 20 to 30 minutes. Let cool for 30 minutes before frosting.

Nutrition Facts : Calories 223.2 calories, Carbohydrate 23.5 g, Cholesterol 41.3 mg, Fat 13.4 g, Fiber 1.1 g, Protein 3.1 g, SaturatedFat 2.3 g, Sodium 395.8 mg, Sugar 6.6 g

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