Low Fat Carrot Raisin Muffins
These soft, sweet carrot raisin muffins deliver all the flavor you expect, with yogurt and applesauce keeping them on the lighter side.
Servings 12 muffins
Ingredients
- 2 ¼ cup flour
- ½ cup white sugar
- 1 teaspoon cinnamon
- ½ 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
- ⅓ 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.2 ¼ cup flour, ½ cup white sugar, 1 teaspoon cinnamon, ½ teaspoon salt, 1 teaspoon baking soda, ½ teaspoon baking powder, ¼ teaspoon ground ginger
- In another, larger bowl, combine carrots, yogurt, egg beaters, applesauce, raisins, brown sugar and vanilla.1 ½ cup shredded carrots, 8 ounces vanilla non-fat yogurt, ½ cup liquid egg substitute, ½ cup unsweetened applesauce, ½ cup raisins, ⅓ cup brown sugar, 1 teaspoon vanilla extract
- 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
- Don’t overmix the batter. Stir just until combined for soft, tender muffins.
- Use freshly grated carrots for the best texture and moisture.
- Store in an airtight container for up to 2 days, or freeze for up to 3 months.
Nutrition
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
