Best 3 Low Fat Carrot Coconut Muffins Recipes
Carrot and coconut pair together in these naturally gluten-free and dairy-free low-fat carrot coconut muffins. The muffins are simple to make, requiring only one bowl, and have a moist, tender crumb with a slightly sweet flavor. They are packed with healthy ingredients like carrots, coconut, and oats, making them a great option for breakfast or a snack. This recipe also includes instructions for making a vegan version of the muffins, as well as tips for making them ahead of time. In addition to the carrot coconut muffins, the article also includes recipes for orange cranberry muffins, zucchini banana muffins, and apple cinnamon muffins. All of the recipes are easy to follow and can be made with common ingredients.
Let's cook with our recipes!
COCONUT CARROT MUFFINS
If you like carrot cake, you'll probably like these muffins, too. They make a neat treat for an Easter get-together! I use canned carrots to save some extra time in the kitchen. -Brittany Carrington, Tehachapi, California
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Place carrots and oil in a food processor; cover and process until smooth. In a large bowl, whisk flour, 1 cup sugar, baking soda, salt, cinnamon and pie spice. Add carrot mixture to flour mixture; stir just until moistened. Fold in 3/4 cup coconut., For filling, in another bowl, beat cream cheese and remaining sugar until smooth. Fill greased or paper-lined muffin cups half full with batter. Drop filling by rounded tablespoonful into center of each muffin; cover with remaining batter. Sprinkle with remaining coconut., Bake 20-25 minutes or until golden brown. Cool 15 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 355 calories, Fat 19g fat (8g saturated fat), Cholesterol 19mg cholesterol, Sodium 375mg sodium, Carbohydrate 43g carbohydrate (27g sugars, Fiber 2g fiber), Protein 3g protein.
LOW-FAT CARROT CAKE MUFFINS (THAT DON'T TASTE LOW-FAT!)
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
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 COCONUT MUFFINS
Categories Bake Low Fat Kid-Friendly Muffin
Number Of Ingredients 17
Steps:
- Preheat oven to 375 F. Sift all the dry ingredients into a large bowl. In a large bowl, using an electric mixer, blend sugar and egg together until well blended, about 3 minutes. Add half of the dry ingredients. Mix until well blended. Add the applesauce and vanilla. Mix until blended. Add the rest of the dry ingredients. Mix until well blended. Using a rubber spatula, fold in carrots, dry fruit and coconut until thoroughly combined. Spray muffin pan with non-stick spray or use paper muffin cups. Fill muffin pan about 2/3 fill with batter and bake for 20 minutes or until toothpick inserted comes out clean. I use mini muffins tins to help control the size of the muffin and a great way to use portion control for us adults to control our caloric intake. These are not the HUGE muffins you get in deli's and bakeries.
Tips:
- Use fresh, grated carrots. This will give your muffins the best flavor and texture.
- Don't overmix the batter. Overmixing can make the muffins tough. Mix just until the ingredients are combined.
- Fill the muffin cups only 2/3 full. This will prevent the muffins from overflowing.
- Bake the muffins at 350 degrees Fahrenheit for 20-25 minutes. Check the muffins for doneness by inserting a toothpick into the center. If the toothpick comes out clean, the muffins are done.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. This will help to prevent the muffins from breaking.
Conclusion:
These low-fat carrot-coconut muffins are a delicious and healthy snack or breakfast option. They're packed with grated carrots, shredded coconut, and raisins, and they're sweetened with honey and maple syrup instead of refined sugar. The muffins are also low in fat and cholesterol, and they're a good source of fiber and vitamin A. So next time you're looking for a healthy and satisfying snack, try these low-fat carrot-coconut muffins.
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