Carrot Cake Muffins
Carrot Cake Muffins combine the warm spices of cinnamon with the natural sweetness of shredded carrots and pineapple, creating a moist, flavorful treat. These low-fat muffins are perfect for breakfast or a snack, offering a wholesome, satisfying bite with hints of fruit and wheat germ for added nutrition.
Ingredients
- 1 1/2 cups all-purpose flour ⓘ
- 1/2 cup firmly packed brown sugar ⓘ
- 1 1/2 teaspoons ground cinnamon ⓘ
- 1/3 cup raisins ⓘ
- 1/2 cup shredded carrots ⓘ
- 1/4 cup skim milk ⓘ
- 2 egg whites ⓘ
- 1/2 cup Kretschmer wheat germ ⓘ
- 1 tablespoon baking powder ⓘ
- 1/2 teaspoon salt ⓘ
- 1 (8 oz.) can crushed pineapple in juice ⓘ
- 1/4 cup applesauce ⓘ
- 1 teaspoon vanilla ⓘ
Instructions
- Preheat the oven to 400°F (200°C).
- Line 12 medium muffin tins with paper baking cups or spray the bottoms with nonstick cooking spray.
- Combine the dry ingredients and raisins in a mixing bowl.
- In a separate bowl, mix together the shredded carrots, skim milk, egg whites, crushed pineapple, applesauce, and vanilla until well combined.
- Add the wet mixture to the dry ingredients and stir just until moistened.
- Fill the muffin cups almost full with the batter.
- Lightly sprinkle additional wheat germ on top, if desired.
- Bake for 20 to 22 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- Allow muffins to cool slightly before removing from the tin.
Nutrition & Diet Analysis (per serving)
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).