Recipes » Bread Recipes » Low Fat Carrot Raisin Muffins

Low Fat Carrot Raisin Muffins

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Low Fat Carrot Raisin Muffins - a fantastic, sweet muffin made with yogurt, egg substitute, and applesauce. A favorite for breakfast and afternoon snacks.
5 from 2 votes
Prep Time 20 minutes
Cook Time 20 minutes
Low Fat Carrot Raisin Muffins - a fantastic, sweet muffin made with yogurt, egg substitute, and applesauce. A favorite for breakfast and afternoon snacks. https://www.lanascooking.com/carrot-raisin-muffins/

Low Fat Carrot Raisin Muffins – a fantastic, sweet muffin made with yogurt, egg substitute, and applesauce. A favorite for breakfast and afternoon snacks.

At our house, we call these muffins, THE Carrot Raisin Muffins. That’s how much we enjoy them.

Carrot raisin muffins on a wire rack.

Years and years ago, before there was Google, before there was Twitter, before there were blogs, there was Prodigy. You have to be pretty up there in years and have been a very early user of the internet to remember Prodigy.

It was back in the day with CompuServe. Before AOL even. See, I’ve always been a tech geek. I started playing around on the internet before there were browsers, when it was not much more than a few universities swapping text files and home enthusiasts with their BB’s (bulletin boards).

You used your 1200 baud modem and dialed up the phone number for the BB you wanted to connect to. We were so cool.

Anyway, Prodigy was one of the first ISPs and a huge feature of Prodigy was their bulletin board system. People from all over the world could now share in conversations with other people from all over the world.

And, would you believe, one of the most favorite bulletin board areas on Prodigy was the food and cooking board. This Low Fat Carrot Raisin Muffin recipe was posted there by someone now long forgotten.

I’ve been making it ever since and it’s still as good today as it was way, way back then. It has absolutely no fat but does have a fair amount of sugar. It’s just one of our favorites.

How to Make Low Fat Carrot Raisin Muffins


Preheat oven to 350. Spray 8 jumbo or 12 regular muffin cups with nonstick spray.

Dry ingredients in a mixing bowl.

Combine flour, sugar, cinnamon, salt, baking soda, baking powder, and ginger in a medium bowl.

Wet ingredients in a mixing bowl.

In another, larger bowl, combine carrots, yogurt, egg beaters, applesauce, raisins, brown sugar and vanilla.

Dry and wet ingredients stirred together.

Stir the dry mixture into the wet mixture just until flour is moistened.

Muffin pan filled with batter.

Spoon into pans and bake 30 minutes for jumbo muffins, 20 minutes for regular muffins or until they test done (dry in center). Sprinkle with powdered sugar if desired.

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Recipe

Low Fat Carrot Raisin Muffins - a fantastic, sweet muffin made with yogurt, egg substitute, and applesauce. A favorite for breakfast and afternoon snacks. https://www.lanascooking.com/carrot-raisin-muffins/

Low Fat Carrot Raisin Muffins

Low Fat Carrot Raisin Muffins – a fantastic, sweet muffin made with yogurt, egg substitute, and applesauce. A favorite for breakfast and afternoon snacks.
5 from 2 votes
Print It Rate It Save Text It
Course: Breads
Cuisine: American
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 12 muffins
Calories: 194kcal
Author: Lana Stuart

Ingredients

  • 2 ¼ cup flour
  • ½ cup white sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon ground ginger
  • 1 ½ cup shredded carrots about 3
  • 8 ounces vanilla non-fat yogurt
  • ½ cup liquid egg substitute (recommend: Egg Beaters)
  • ½ cup unsweetened applesauce
  • ½ cup raisins
  • cup brown sugar
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 350.
  • Spray 8 jumbo or 12 regular muffin cups with nonstick spray.
  • Combine flour, sugar, cinnamon, salt, baking soda, baking powder, and ginger in a medium bowl.
  • In another, larger bowl, combine carrots, yogurt, egg beaters, applesauce, raisins, brown sugar and vanilla.
  • Stir the dry mixture into the wet mixture just until flour is moistened.
  • Spoon into pans.
  • Bake 30 minutes for jumbo muffins, 20 minutes for regular muffins or until they test done (dry in center).
  • Sprinkle with powdered sugar if desired.

Notes

Nutrition Information

Serving: 1 | Calories: 194kcal | Carbohydrates: 44g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 350mg | Potassium: 203mg | Fiber: 2g | Sugar: 20g | Vitamin A: 2702IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 2mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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11 Comments

  1. Oh Lana, I have just found your blog and am having a wonderful time reading the stories you have with your recipes. I just had to comment on this one….Prodigy, believe it or now, my husband still has his original Prodigy account! He’s had to make some changes over the years (new credit card number) and it takes forever finding someone who knows how to update his account on their end. AT&T owns Prodigy now and they have tried to get him to give it up for a new one but he refuses. Every once in awhile, someone he knew runs across his old email and drops him a line. I just had to share that with you. Plus the fact that I love your recipes!!

    1. Wow! I honestly didn’t know Prodigy was still around! I used to love it. All those cool message boards and chat rooms. The internet’s a far different place now, isn’t it?

      So glad you’re enjoying the blog and appreciate your kind comment!

  2. Yes, there is supposed to be 1/2 white sugar in the dry ingredients and 1/3 cup brown sugar in with the wet ingredients. Good to know that you could leave out the white and still have a good tasting muffin! That makes it even better…lower sugar AND no fat! Thanks, Barbara!!

  3. This is an awesome recipe. I replaced a cup of the white flour for whole wheat and it was so good.

    I’m going to try and alter it to make zucchini muffins. I’ll probably swap out the ginger for nutmeg and up the sugar to compensate for the lake of sweetness that would have come from the carrots.

  4. Great step by step pictures. I LOVE carrot raisin muffins and definitely need to make some of these!

  5. These muffins look so vibrant! Now I’m hungry with the amazing pictures :)

    Cheers!

    Gera