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Carrot Cake Muffins Recipe

Looking for an easy Carrot Cake Muffins recipe? Learn how to make Carrot Cake Muffins using healthy ingredients.


Submitted by rachelewharton

Makes 12 servings



made with whole white wheat flour, olive oil, walnuts and cage free eggs - natural sources of protein and omega 3 MUFAs and super healthy fats.

Recipe Ingredients for Carrot Cake Muffins

1 3/4 cup white whole wheat flour
1/3 cup splenda brown sugar blend
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
8 oz crushed pineapple, in juice
1/4 cup unsweetened apple sauce
1/4 cup olive oil
1 egg, slightly beaten
1 tsp vanilla
2 cups shredded carrots
1/2 cup raisins
1/2 cup chopped walnuts

Recipe Directions for Carrot Cake Muffins

  1. Combine dry and wet ingredients separately. Fold in gently. spray muffin tin with olive oil spritzer. Bake at 350 for 18-22 minutes. serve warm. Freeze leftovers and thaw for quick healthy breakfast treat or snack.

  2. For a super low calorie topping, place 1 cup of lowfat or fat free vanilla yogurt in yogurt cheese strainer for 4-8 hours. Top carrot cake muffin with vanilla yogurt cheese to indulge with out the guilt of too many calories!

Categories

Dessert

Nutrition Facts
Serving Size 84.6g
Amount Per Serving
Calories
190
Calories from Fat
75
% Daily Value*
Total Fat
8.3g
13%
Saturated Fat
0.9g
5%
Trans Fat
0.0g
Cholesterol
15mg
5%
Sodium
123mg
5%
Potassium
274mg
8%
Total Carbohydrates
26.8g
9%
Dietary Fiber
3.3g
13%
Sugars
11.5g
Protein
4.5g
Vitamin A 62% Vitamin C 17%
Calcium 4% Iron 6%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C-
  Good points
  • Very high in vitamin A
  •   Bad points
  • High in sugar
  • Contains alcohol
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