Low Fat Carrot Cake Muffins That Don't Taste Low Fat

Indulge guilt-free with these *Low Fat Carrot Cake Muffins That Don’t Taste Low Fat*! Bursting with warm spices like cinnamon and nutmeg, these moist and tender muffins are packed with wholesome ingredients, including grated carrots, unsweetened applesauce, and nonfat Greek yogurt. Sweetened naturally with a hint of light brown sugar and juicy crushed pineapple, they deliver all the cozy flavors of traditional carrot cake without the excess fat. Optional add-ins like chopped walnuts or plump raisins add a delightful texture and nutty sweetness. Perfect for a healthy breakfast, snack, or dessert, these muffins are easy to make in under 40 minutes and are sure to fool your taste buds into thinking they’re indulgent.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:18 mins

Total Time:38 mins

Servings: 12

Ingredients

• 1.5 cups All-purpose flour
• 0.5 cups Whole wheat flour
• 2 teaspoons Baking powder
• 1 teaspoon Baking soda
• 1.5 teaspoons Ground cinnamon
• 0.5 teaspoons Ground nutmeg
• 0.25 teaspoons Salt
• 2 large Eggs
• 0.5 cups Plain unsweetened applesauce
• 0.5 cups Light brown sugar
• 2 teaspoons Vanilla extract
• 0.5 cups Nonfat Greek yogurt
• 2 cups Grated carrots
• 0.5 cups Crushed pineapple (drained)
• 0.25 cups Chopped walnuts or pecans (optional)
• 0.25 cups Raisins (optional)

Directions

Step 1

Preheat the oven to 375°F (190°C). Line a 12-count muffin tin with paper liners or lightly spray with non-stick cooking spray.

Step 2

In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.

Step 3

In a separate medium bowl, whisk together the eggs, applesauce, brown sugar, vanilla extract, and Greek yogurt until smooth and creamy.

Step 4

Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. Be careful not to overmix.

Step 5

Gently fold in the grated carrots, crushed pineapple, and, if using, the chopped nuts and raisins until evenly distributed.

Step 6

Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.

Step 7

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 8

Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.

Step 9

Serve the muffins as is or top with a dollop of low-fat cream cheese for an extra treat.

Nutrition Facts

Serving size	(1128.2g)

Amount per serving	% Daily Value*
Calories	2012.0

Total Fat 33.2g	0%
Saturated Fat 5.8g	0%
Polyunsaturated Fat g
Cholesterol 379.2mg	0%
Sodium 3145.7mg	0%
Total Carbohydrate 380.8g	0%
Dietary Fiber 28.5g	0%
Total Sugars 168.8g
Protein 61.2g	0%

Vitamin D 82IU	0%
Calcium 485.7mg	0%
Iron 17.4mg	0%
Potassium 2103.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 14.5%

Protein: 11.8%

Carbs: 73.7%