Carrot Cake Muffins, Get Tasting & Low-Fat

“This is a low fat carrot cake muffin recipe with sultanas and walnuts. Trust me these are the best tasting carrot muffins i have ever tried.”
READY IN:
35mins
SERVES:
12
YIELD:
12 Muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Set oven to 180°C degrees.
  2. Spray 12 muffin tin with non-stick cooking spray.
  3. In a large bowl mix together whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, ginger & brown sugar.
  4. In a small bowl whisk together egg, oil, milk and vanilla.
  5. In a medium bowl mix the shredded carrots raisins & walnuts.
  6. Add in the oil/egg mixture into the carrot/pineapple mixture; mix well to combine, then add to the dry ingredients.
  7. Mix JUST until combined.
  8. Divide the mixture between the 12 muffin tins.
  9. Bake (not fan-bake) for about 20-25 minutes, or until the muffins test done.

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