Low-Fat Carrot-Pineapple Muffins
Light and flavorful low-fat carrot-pineapple muffins combine sweet carrots, pineapple, and warm spices, making a healthy snack perfect for breakfast or snack time for all ages.
Ingredients
- 1 cup all-purpose flour ⓘ
- 1 cup quick oats ⓘ
- 1.5 teaspoons baking powder ⓘ
- 0.5 teaspoons baking soda ⓘ
- 0.25 teaspoons lite salt ⓘ
- 0.5 teaspoons cinnamon ⓘ
- 0.25 teaspoons ginger ⓘ
- 0.25 teaspoons ground cloves ⓘ
- 0.25 teaspoons nutmeg ⓘ
- 0.5 cup crushed pineapple in juice ⓘ
- 0.33 cup plain nonfat yogurt ⓘ
- 2 Egg Beaters ⓘ
- 0.25 cup liquid Butter Buds ⓘ
- 2 teaspoons vanilla
- 1 cup packed brown sugar ⓘ
- 0.5 cup sugar
- 1.5 cups shredded carrots
- 0.5 cups raisins ⓘ
Instructions
- Preheat oven to 400°F.
- In a large bowl, stir together the flour, oats, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
- In another bowl, stir together the crushed pineapple, yogurt, Egg Beaters, Butter Buds, and vanilla.
- Stir in the brown sugar and white sugar until blended.
- Make a well in the center of the flour mixture; stir in the liquid mixture just to moisten.
- Stir in the shredded carrots and raisins.
- Spoon the batter into muffin cups lined with muffin papers.
- Bake for 15 to 17 minutes.
Tips & Substitutions
For a lighter version, consider substituting half of the all-purpose flour with whole wheat flour. If you prefer, you can swap the brown sugar for coconut sugar or a sugar substitute for fewer calories. Adding chopped walnuts or pecans can enhance the texture and flavor. Ensure the carrots are finely shredded for even distribution in the muffins.
Serving Suggestions
These muffins are perfect for breakfast or as a healthy snack. Serve them warm with a dollop of Greek yogurt or a drizzle of honey. They pair beautifully with a cup of coffee or tea. For a delightful brunch, consider serving alongside a fruit salad or yogurt parfait. Browse more vegetarian recipes for additional healthy options.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to three days. For longer storage, wrap them individually and freeze for up to two months. To reheat, microwave for about 15-20 seconds or place in a preheated oven at 350°F for 5-10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Low-Fat Carrot-Pineapple Muffins contains roughly 108 calories, with 1g protein, 20g carbohydrates, and 0g fat. It is an excellent source of vitamin A (38% of the Daily Value), and a good source of dietary fiber.
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).
Frequently Asked Questions
What can I use instead of Egg Beaters?
If you're looking for an egg substitute, you can use 1/2 cup of applesauce or 1/4 cup of mashed banana for each Egg Beater. This will keep the muffins moist and add a hint of sweetness without the added cholesterol.
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).