Low Fat Carrot Muffins
These are divinely moist muffins. Most of the time the way chefs keep their muffins moist is to go heavy on canola oil (you’ll commonly see muffin recipes with a full cup of canola oil). These muffins are moist because of the applesauce and the canned pineapple. Other than the eggs, there is almost no added fat. This recipe is also low on added sugar. The sweetness comes from the orange juice, applesauce and canned pineapple, rather than processed sugar. Enjoy.
Low Fat Carrot Muffins (makes 12-14 ½ cup muffins)
- 1 cup plain yogurt
- ¼ cup canola oil
- ¼ cup orange juice
- ½ cup unsweetened applesauce
- 2 eggs lightly beaten
- 2 teaspoons of vanilla
- 1 cup drained crushed pineapple
- 2 cups grated carrots
- 3 ½ ounces shredded sweetened coconut
- 1 ½ cups all-purpose flour
- ½ cup whole wheat flour
- ½ cup sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon mace
- a dash salt
In a medium-sized mixing bowl whisk together the yogurt, oil, orange juice, applesauce, eggs, vanilla extract, crushed pineapple, carrots and sweetened coconut. In a large bowl whisk together the all-purpose flour, whole wheat flour, sugar, baking soda, baking powder, cinnamon, nutmeg, mace and salt. Add the wet ingredients to the dry ingredients. Mix until just blended. Pour the batter into the greased muffin tins. Place in the center of your pre-heated oven and bake for 20-25 minutes until they are just cooked through and a tester inserted in the middle of a muffin comes out clean. Allow to rest 1-2 minutes in the muffin tins, and then remove and cool completely before storing – or consume warm!
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