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

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“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 Pan Release, Professional Pan Coating (Better Than Pam Spray!) --- for more low fat muffin recipes visit www.kittencalskitchen.com”
READY IN:
35mins
YIELD:
12 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Set oven to 350 degrees.
  2. Line 12 muffin tins with paper liners or spray tins with non-stick cooking spray.
  3. In a large bowl mix together first 7 ingredients.
  4. In a small bowl whisk together egg, oil, milk and vanilla.
  5. In a medium bowl mix the shredded carrots with the crushed pineapple.
  6. 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.
  7. Add in the raisins and chopped nuts.
  8. Divide the mixture between the 12 muffin tins.
  9. Bake for about 20-25 minutes, or until the muffins test done.

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