Best 2 Low Fat Carrot Cake Muffins That Dont Taste Low Fat Recipes

Indulge in the delectable flavors of our moist and fluffy low-fat carrot cake muffins, a healthier twist on the classic dessert. These muffins are not just a treat for your taste buds but also a delight for the health-conscious. Made with wholesome ingredients like whole wheat flour, low-fat buttermilk, and natural sweeteners, these muffins offer a guilt-free indulgence without compromising on taste. With a medley of grated carrots, raisins, and chopped walnuts, each bite is a symphony of textures and flavors. Dive into the goodness of these low-fat carrot cake muffins, perfect for breakfast, a midday snack, or an afternoon pick-me-up.

These muffins come in three irresistible variations:

1. **Classic Low-Fat Carrot Cake Muffins:** Experience the traditional flavors of carrot cake in a healthier avatar. These muffins are bursting with grated carrots, plump raisins, and a hint of cinnamon and nutmeg.

2. **Cream Cheese Swirl Low-Fat Carrot Cake Muffins:** Take your taste buds on a delightful journey with these muffins swirled with a luscious low-fat cream cheese filling. The tangy cream cheese perfectly complements the sweet carrot cake batter, creating a harmonious balance of flavors.

3. **Pineapple Low-Fat Carrot Cake Muffins:** Embark on a tropical adventure with these muffins infused with the vibrant flavors of pineapple. Juicy pineapple chunks add a burst of sweetness and tang, making these muffins a delightful treat for any occasion.

Whichever variation you choose, be prepared to savor the moist, tender crumb and the irresistible aromas of these low-fat carrot cake muffins. So, preheat your oven, gather your ingredients, and let's embark on a baking journey that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

LOW-FAT CARROT CAKE MUFFINS (THAT DON'T TASTE LOW-FAT!)

Low-Fat Carrot Cake Muffins (That Don't Taste Low-Fat!) image

Except for the small amount of oil these muffins are low-fat, but you would never know it, they bake out high with tons of flavor and are extremely moist, you may throw in some chopped nuts also --- for greasing see my recipe#78579 --- for more low fat muffin recipes visit www.kittencalskitchen.com

Provided by Kittencalrecipezazz

Categories Quick Breads

Time 35m

Yield 12 muffins

Number Of Ingredients 14

Ingredients

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
1/2-3/4 cup brown sugar (or to taste, or can use brown sugar Splenda)
1 egg, slightly beaten
3 tablespoons oil
2 teaspoons vanilla
1/2 cup nonfat milk (or use low-fat 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

Steps:

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 and chopped nuts.
Divide the mixture between the 12 muffin tins.
Bake for about 20-25 minutes, or until the muffins test done.

LOW-FAT CARROT CAKE

Low-Fat Carrot Cake image

"Loaded with spice and carrot flavor, this moist and luscious cake is guaranteed to impress." Rebecca Baird - Salt Lake City, Utah

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 19

Ingredients

2 cups packed brown sugar
1/2 cup buttermilk
2 egg whites
1 egg
2 tablespoons canola oil
1 teaspoon vanilla extract
2-1/2 cups cake flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon salt
3 cups grated carrots
1 can (8 ounces) unsweetened crushed pineapple, drained
2 ounces reduced-fat cream cheese
1 cup confectioners' sugar
1/2 teaspoon lemon juice
1/8 teaspoon vanilla extract

Steps:

In a large bowl, beat the brown sugar, buttermilk, egg whites, egg, oil and vanilla until well blended. Combine the flour, baking soda, spices and salt; gradually beat into sugar mixture until blended. Fold in carrots and pineapple. Pour into a 13-in. x 9-in. baking dish coated with cooking spray. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. , In a small bowl, beat cream cheese until fluffy. Add the confectioners' sugar, lemon juice and vanilla; beat until smooth. Drizzle over cake.

Nutrition Facts : Calories 263 calories, Fat 3g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 98mg sodium, Carbohydrate 56g carbohydrate (37g sugars, Fiber 1g fiber), Protein 3g protein.

Tips:

Use whole wheat flour or oat flour instead of all-purpose flour for a healthier option.
Reduce the sugar content by using natural sweeteners like honey, maple syrup, or stevia.
Use unsweetened applesauce or mashed banana as a substitute for oil or butter.
Add grated zucchini or sweet potato for extra moisture and nutrients.
Top the muffins with chopped nuts, seeds, or dried fruit for added flavor and texture.

Conclusion:

These low-fat carrot cake muffins are a delicious and healthy snack or breakfast option. They are easy to make and can be customized to your liking. With their moist texture, sweet flavor, and nutritious ingredients, these muffins are sure to be a hit with everyone.