Low-Fat Carrot Cake Muffins

By Nanadi-2

Ingredients

• 1 1⁄2 cup whole wheat flour, (or use half white and whole wheat)
• 1 tsp baking soda
• 1 tsp baking powder
• 1 1⁄2 tsp cinnamon
• 1 ⁄4 tsp nutmeg
• 1 ⁄4 tsp ginger
• 1 ⁄2 cup (up to 3/4) brown sugar, (or to taste, or can use brown sugar Splenda)
• 1 egg, slightly beaten
• 3 tbsp oil
• 2 tsp vanilla
• 1 ⁄2 cup non-fat milk, (or use low-fat milk)
• 8 oz can crushed pineapple, well drained
• 1 1⁄2 cup carrot, grated (squeeze out some of the moisture with hands)
• 1 ⁄2 cup raisins

Details

Servings 1
Adapted from kitchme.com

Preparation

Step 1

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