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

Name: Low-Fat Carrot Cake Muffins (That Don't Taste Low-Fat!)
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 1 teaspoon baking soda; 118 milliliters brown sugar (or to taste, or can use brown sugar Splenda); 227 grams crushed pineapple, well drained; 355 milliliters grated carrots (tablespoon out some of the moisture with hands); 2 teaspoons cinnamon; 1 egg, slightly beaten; 0 teaspoons ginger; 118 milliliters nonfat milk (or use low-fat milk); 0 teaspoons nutmeg; 3 Tbsps oil; 118 milliliters raisins; 2 teaspoons vanilla; 355 milliliters whole wheat flour (or use half white and whole wheat)

You can never have too many morn meal recipes, so give Low-Fat Carrot Cake Muffins (That Don't Taste Low-Fat!) a try. This vegetarian recipe serves 12. One serving contains 163 calories, 3g of protein, and 4g of fat. It is perfect for Easter. Head to the store and pick up baking powder, oil, ginger, and a few other things to make it today. From preparation to the plate, this recipe takes around 35 minutes.