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Carrot Cake Muffin Treats

 
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Carrot Cake Muffin Treats Carrot Cake Muffin Treats

Made these muffins along with the pineapple bran muffins. They were super moist and delicious too. There is no refined sugar added in this recipe, but the muffins were sweet enough because of the pineapples and raisins that also added some extra goodness as well. It did taste like a carrot cake but much lower fat and calories.

Yield

12

servings

Prep

20

min

Cook

20

min

Ready

40

min

Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
 

Ingredients

1 ½ cups whole-wheat flour
1 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon cinnamon
ground
¼ teaspoon nutmeg
ground
*
¼ teaspoon ginger
ground
*
1 large eggs
2 tablespoons vegetable oil
¼ cup raisins, seedless
¼ cup walnuts
chopped
cup milk, low-fat
8 ounces pineapple, canned, crushed
1 ½ cups carrots
grated

Directions

Combine the dry ingredients in a bowl. Add the remaining ingredients and stir to blend.

Spoon into oiled muffin tins or paper muffin cups. Bake at 350℉ (180℃) for 20 to 25 minutes.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 68g (2.4 oz)
Amount per Serving
Calories 11535% of calories from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 16mg 5%
Sodium 65mg 3%
Total Carbohydrate 6g 6%
Dietary Fiber 3g 11%
Sugars g
Protein 7g
Vitamin A 47% Vitamin C 4%
Calcium 5% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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