WW Carrot Muffins (No Fat)

No oil. No butter. No shortening. These carrot muffins get their moisture entirely from grated carrots and eggs, making them about as low-fat as a muffin can be while still tasting like something you’d want to eat.

Only six tablespoons of flour in the entire batch. The bulk of the dry ingredients comes from nonfat dry milk powder, which adds protein and a subtle dairy sweetness without any fat. Combined with the grated carrots and eggs, this creates a muffin that’s surprisingly moist and tender despite having zero added fat.

Cinnamon, ground cloves, orange zest, and vanilla do the heavy flavor lifting. These spices are doing the job that butter and oil would normally do: making each bite interesting and satisfying. The orange zest in particular brightens the whole muffin and keeps it from tasting like “diet food."

Sugar substitute replaces regular brown sugar for even fewer points. Raisins add concentrated natural sweetness in every other bite, which makes the muffin taste sweeter than its actual sugar content.

Mix everything together and divide into a sprayed muffin tin. That’s it. No creaming, no folding, no multiple bowls.

Kitchen Tips

• Grate the carrots on the fine side of a box grater. Coarse shreds don’t break down enough during the short bake and leave fibrous streaks
• Don’t overmix the batter. A few lumps are fine. Overmixing develops gluten and makes these tough
• Check at 22 minutes. With so little flour, these can go from done to dry quickly
• These are best eaten the day they’re made. Without fat, they stale faster than regular muffins

Variations

• Add a grated apple to the batter for extra moisture and fruity sweetness
• Stir in a tablespoon of ground flaxseed for added fiber
• Use pumpkin pie spice blend instead of the individual cinnamon and cloves