Snack

Low Fat Carrot Cake Muffins is for Dessert, Snack.

Low Fat Carrot Cake Muffins takes 15 minutes to prepare.

Low Fat Carrot Cake Muffins takes 20 minutes to cook.

Low Fat Carrot Cake Muffins makes 24 servings.

The ingredients for Low Fat Carrot Cake Muffins are:

3 cups whole wheat flour (or use half white and whole wheat)
2 teaspoons baking soda
2 teaspoons baking powder
3 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1 cup packed brown sugar
2 egg, slightly beaten
5 tablespoons applesauce
1 tablespoon oil
4 teaspoons vanilla
1 cup nonfat milk
1 (16 ounce) can crushed pineapple, well drained
3 cups grated carrots
1/2 - 3/4 cup raisins

Here is how you make Low Fat Carrot Cake Muffins:

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 5. In a medium bowl mix egg, oil, milk, vanilla, shredded carrots and crushed pineapple.6. Add the wet ingredients into the dry ingredients, and mix JUST until combined.7. Divide the mixture between the 24 muffin tins.8. Sprinkle raisins over top of each muffin, pressing down slightly so they don?t fall off when baked. You can also dust them with cinnamon too!9. Bake for about 20-25 minutes, or until the muffins test done.Serving Size: 24Number of Servings: 24Recipe submitted by SparkPeople user BRITTALLISON.

The nutritional information for Low Fat Carrot Cake Muffins is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 131.3

• Total Fat: 1.4 g
• Cholesterol: 16.0 mg
• Sodium: 24.6 mg
• Total Carbs: 31.5 g
• Dietary Fiber: 2.5 g
• Protein: 3.3 g

The dietary needs meet for Low Fat Carrot Cake Muffins is Low Fat