Low Fat Carrot Cake Muffins Recipes

LOW-FAT CARROT CAKE MUFFINS

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.

AWESOME CARROT MUFFINS

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.

HEALTHY CARROT CAKE MUFFINS

Steps:

• 1. In a small bowl mix baking powder and applesauce into a foamy mixture, set aside.
• 2. In a large bowl mix flour, sugar, baking soda, cinnamon, nutmeg, and salt.
• 3. Add honey, carrots, milk, and applesauce mixture.
• 4. Mix well.
• 5. Add nuts and raisins.
• 6. Spray muffin pan with nonstick cooking spray or line with cupcake liners.
• 7. Fill muffin pan 3/4 full.
• 8. Bake at 350 degrees for 30 minutes or until toothpick comes out clean.

CARROT CAKE MUFFIN COOKIES! LOW FAT!

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!

HEALTHY CARROT CAKE MUFFINS RECIPE BY TASTY

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!