Breakfast

Low-Fat Carrot Cake Muffins is for Breakfast.

Low-Fat Carrot Cake Muffins takes 55 minutes to prepare.

Low-Fat Carrot Cake Muffins takes several minutes to cook.

Low-Fat Carrot Cake Muffins makes 12 servings.

The ingredients for Low-Fat Carrot Cake Muffins are:

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 cup brown sugar (can use more or less)
1 egg, slightly beaten
2 tsp canola oil (you can also use 1/2 cup applesauce)
2 teaspoons vanilla
1/2 cup skim 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

Here is how you make Low-Fat Carrot Cake Muffins:

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.

The nutritional information for Low-Fat Carrot Cake Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 132.5

• Total Fat: 0.5 g
• Cholesterol: 0.0 mg
• Sodium: 176.1 mg
• Total Carbs: 34.1 g
• Dietary Fiber: 2.9 g
• Protein: 3.1 g