Low-Fat Carrot Cake Muffins
Did you know you can integrate carrots into your pastries to make them even healthier, while keeping them delicious ?!
Satisfy your sweet cravings without the guilt with these delightful low-fat carrot cake muffins! Bursting with flavor, these muffins blend wholesome wheat flour with freshly grated carrots, creating a moist and tender treat. The natural sweetness comes from maple syrup and applesauce, while fragrant spices like nutmeg and cinnamon add warmth and depth. A hint of vanilla extract enhances the overall flavor, making each bite a comforting experience. Lightened up yet still irresistibly delicious, these muffins are perfect for breakfast, an afternoon snack, or a light dessert. Enjoy the goodness of carrot cake in a healthier form that you can feel good about indulging in!
Ingredients
- 1 1/2 cups (200g) whole wheat flour
- 1 cup (100g) grated carrots
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 2/3 cup (150g) unsweetened applesauce
- 1/3 cup (80ml) maple syrup or agave nectar
- 1/4 cup (60ml) plant-based milk (e.g., almond or soy)
- 1 tsp vanilla extract
- 1/3 cup (50g) raisins or chopped walnuts (optional)
Instructions
- Preheat the oven to 180°C (350°F) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, mix grated carrots, applesauce, maple syrup, plant-based milk, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined. Fold in raisins or chopped nuts if using.
- Spoon the batter into the muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to
