Low-Fat Carrot Cake Muffins (That Don't Taste Low-Fat!)

I think that the title for this post says it all.  You would never know that these muffins are healthy, they are super moist and flavourful and my kids devoured them.  So if want to 'trick' your family also try these!

 

Low-Fat Carrot Cake Muffins (That Don't Taste Low-Fat!)

Ingredients:

• 3/4 cups whole wheat flour
• 1/4 cup oatmeal
• 1/4 cup bran
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/2-3/4 cup brown sugar (or to taste)
• 1 egg, slightly beaten
• 3 tablespoons oil
• 2 teaspoons vanilla
• 1/2 cup nonfat milk (or use low-fat milk)
• 1 (8 ounce) can crushed pineapple, well drained
• 1 1/2 cups grated carrots (squeeze out some of the moisture with hands)
• 1/2 cup raisins Prep Time: 15 mins

Total Time: 35 mins

1. 1 Set oven to 350 degrees.
2. 2 Line 12 muffin tins with paper liners or spray tins with non-stick cooking spray.
3. 3 In a large bowl mix together first 9 ingredients.
4. 4 In a small bowl whisk together egg, oil, milk and vanilla.
5. 5 In a medium bowl mix the shredded carrots with the crushed pineapple.
6. 6 Add in the oil/egg mixture into the carrot/pineapple mixture; mix well to combine, then add to the dry ingredients; mix JUST until combined.
7. 7 Add in the raisins and chopped nuts.
8. 8 Divide the mixture between the 12 muffin tins.
9. 9 Bake for about 20-25 minutes, or until the muffins test done.