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Carrot Cake Muffin Treats-Adapted

Carrot Cake Muffin Treats-Adapted

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Submitted by bass

Carrot cake muffins with whole wheat flour, crushed pineapple, raisins, and walnuts. A lightly spiced, oil-free, lower-sugar version that bakes in 15 minutes.

YIELD

12 servings

PREP

15 min

COOK

15 min

READY

30 min

These are carrot cake muffins for people who actually want to feel good after eating one. No butter, no oil, no piles of sugar. Just whole wheat flour, grated carrots, crushed pineapple, warm spices, and a handful of walnuts for crunch. They bake in 15 minutes and stay tender for days.

The crushed pineapple is doing more than adding flavor. It supplies the moisture that butter or oil normally would, which is why these muffins stay soft without any added fat. Don’t drain it. The juice is part of the liquid in the batter, and skipping it leaves you with dry, crumbly muffins.

Whole wheat flour adds nutty depth and serious fiber, but it can also dry out a bake. The combination of pineapple juice, low-fat milk, and shredded carrots is what keeps the crumb tender despite the heartier flour.

The spice trio of cinnamon, nutmeg, and ginger is what gives these their unmistakable carrot cake identity. Don’t be tempted to leave out the ginger. Even a quarter teaspoon adds the warm, slightly peppery note that makes a carrot cake taste like a carrot cake rather than just spiced bread.

Kitchen Tips

  • Grate the carrots fresh on the small side of a box grater for finer texture and even distribution.
  • Don’t overmix once the flour is in. Stir just until combined for tender muffins.
  • Toast the walnuts in a dry pan for 3 minutes for deeper flavor.
  • Cool in the tin for 5 minutes before transferring or they’ll tear.

Variations

  • Swap raisins for chopped dates or dried cranberries.
  • Add a tablespoon of orange zest for a citrus lift.
  • Top with a small dollop of light cream cheese frosting if treating them more like dessert.

Ingredients

1 ½ 355
1 5
TEASPOON ML BAKING SODA
1 15
TABLESPOON ML BAKING POWDER
2 10
TEASPOONS ML CINNAMON
ground
¼ 1.3
TEASPOON ML NUTMEG
ground
¼ 1.3
TEASPOON ML GINGER
ground
1 1
LARGE EACH EGG
7 202.3
OUNCES ML/G PINEAPPLE
crushed
¼ 59
¼ 59
CUP ML WALNUTS
chopped
79
CUP ML MILK
low-fat
1 ½ 355
CUPS ML CARROTS

Directions

Combine the dry ingredients in a bowl.

Add the remaining ingredients and stir to blend.

Spoon into oiled muffin tins or paper muffin cups.

Bake at 350℉ (180℃) F for 15 mins.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 59g (2.1 oz)
Amount per Serving
Calories 292 22% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 48mg 16%
Sodium 199mg 8%
Total Carbohydrate 17g 17%
Dietary Fiber 9g 35%
Sugars g
Protein 22g
Vitamin A 164% Vitamin C 26%
Calcium 15% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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