Low-Fat Carrot Cake Muffins (That Don’t Taste Low-Fat!)
Carrots were originally purple and yellow, not orange!
This is vegetarian recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Low-Fat Carrot Cake Muffins (That Don’t Taste Low-Fat!)
Ingredients
Instructions
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Preheat the oven to 180°C (350°F) and line a muffin tin with paper liners.
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In a medium bowl, combine the grated carrots, flour, baking powder, ground cinnamon, and salt.
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In a separate large bowl, whisk together the eggs, granulated sugar, vegetable oil, vanilla extract, and Greek yogurt.
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Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the raisins and chopped walnuts.
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Divide the batter evenly among the muffin cups, filling each about 2/3 full.
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Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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Remove from the oven and allow the muffins to cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
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Enjoy these delicious low-fat carrot cake muffins!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 5g8%
- Total Carbohydrate 32g11%
- Sugars 16g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
