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.
Servings Prep Time
12 15minutes
Cook Time
20minutes
Servings Prep Time
12 15minutes
Cook Time
20minutes
Ingredients
Instructions
  1. Set oven to 350 degrees.
  2. Line 12 muffin tins with paper liners or spray tins with non-stick cooking spray.
  3. In a large bowl mix together first 7 ingredients.
  4. In a small bowl whisk together egg, oil, milk and vanilla.
  5. In a medium bowl mix the shredded carrots with the crushed pineapple.
  6. 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.
  7. Add in the raisins and chopped nuts.
  8. Divide the mixture between the 12 muffin tins.
  9. Bake for about 20-25 minutes, or until the muffins test done.