Low Fat Carrot Raisin Muffins

What You’ll Like About This Recipe

• Lightened up but still full of flavor, thanks to yogurt and applesauce instead of oil
• Soft, tender texture with just the right amount of sweetness
• A great make-ahead breakfast or afternoon snack
• A long-time family favorite that’s been tested and trusted for years

Ingredient Notes

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• Carrots — Freshly grated carrots give the best texture and moisture. Pre-shredded carrots tend to be too dry and thick.
• Applesauce — Applesauce does a great job of replacing the oil in this recipe and keeps the muffins moist without adding fat. Use plain, unsweetened applesauce to avoid making the muffins too sweet.
• Vanilla yogurt — Adds flavor and tenderness. Plain yogurt with a little spash of vanilla extract works fine if that’s what you have on hand.
• Egg substitute — Keeps the recipe lower in cholesterol and fat, but you can use two eggs if preferred.
• Raisins — Add natural sweetness and a chewy bite that goes well with the carrots.
• Brown sugar — Gives a deeper, richer sweetness than white sugar alone.

Recipe Variations and Substitutions

• Swap half the all-purpose flour for whole wheat flour.
• Add chopped walnuts or pecans for a little crunch.
• Replace raisins with dried cranberries for a slightly more tart flavor.
• Use regular eggs instead of egg substitute if you prefer.

How to Make Low Fat Carrot Raisin Muffins

STEP 1. Preheat oven to 350.
STEP 2. Spray 8 jumbo or 12 regular muffin cups with nonstick spray.

STEP 3. Combine flour, sugar, cinnamon, salt, baking soda, baking powder, and ginger in a medium bowl.

STEP 4. In another, larger bowl, combine carrots, yogurt, egg beaters, applesauce, raisins, brown sugar and vanilla.

STEP 5. Stir the dry mixture into the wet mixture just until flour is moistened.

STEP 6. Spoon into prepared muffin pan.
STEP 7. Bake 30 minutes for jumbo muffins, 20 minutes for regular muffins or until they test done (dry in center).
STEP 8. Sprinkle with powdered sugar if desired.

Recipe Tips

• Don’t overmix the batter. Stir just until the flour disappears. Overmixing can cause a dense muffin.
• Fill the muffin cups about 2/3 full for even baking.
• If your raisins are a bit dry, soak them in warm water for 10 minutes and drain well before adding.
• Use a light hand when measuring flour. Too much will make the muffins heavy.

Recipe Troubleshooting Tips

• The muffins have a dense texture. Overmixing the batter or adding too much flour is usually the cause.
• The muffins turned out dry. They may have baked too long, or the batter had too little moisture from carrots or applesauce.
• Muffins stuck to the pan. Make sure the pan is well coated with nonstick spray or use liners.

How to Serve

These low fat carrot raisin muffins are just right with your morning coffee or added to a lunchbox for an afternoon treat. They’re also nice with fresh fruit or a bowl of yogurt for a simple breakfast.

Storing Leftovers

Store the muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

For longer storage, freeze them in a freezer-safe container or bag for up to 3 months. Thaw at room temperature or warm briefly in the microwave.