Carrot Cake Muffin Cookies Low Fat Recipes

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HEALTHY CARROT CAKE MUFFINS RECIPE BY TASTY

Here's what you need: eggs, greek yogurt, maple syrup, milk, vanilla extract, carrots, whole wheat flour, baking powder, ground cinnamon, light cream cheese, maple syrup, vanilla extract

Provided by Joey Firoben

Categories     Desserts

Yield 12 muffins

Number Of Ingredients 12



Healthy Carrot Cake Muffins Recipe by Tasty image

Steps:

  • Preheat oven to 350°F (175°C).
  • In a large bowl, whisk the eggs until light and fluffy.
  • Add in the Greek yogurt and whisk again until the mixture is smooth and fluffy.
  • Pour in the maple syrup, milk, and vanilla extract. Beat the mixture again until smooth.
  • Add the shredded carrots, whole wheat flour, baking powder, and cinnamon over the wet ingredients. Using a rubber spatula, fold the wet and dry ingredients together just until combined.
  • Using a medium ice cream scoop, portion the batter into a greased 12-cup muffin tin.
  • Bake for 20 minutes, until the muffins have risen and set.
  • For the frosting, beat the cream cheese in a small bowl until smooth.
  • Add in the maple syrup and vanilla and beat again until the mixture is well combined.
  • Once the muffins have cooled, use a small ice cream scoop to spoon a bit of the frosting on top of the muffins. Gently tap the muffins on the counter to smooth out the layer of frosting on top.
  • Enjoy!

Nutrition Facts : Calories 181 calories, Carbohydrate 22 grams, Fat 8 grams, Fiber 1 gram, Protein 5 grams, Sugar 11 grams

3 eggs
½ cup greek yogurt
½ cup maple syrup
¼ cup milk
1 teaspoon vanilla extract
2 carrots, shredded
1 ½ cups whole wheat flour
1 ¾ teaspoons baking powder
1 ½ teaspoons ground cinnamon
8 oz light cream cheese, softened
¼ cup maple syrup
1 teaspoon vanilla extract

CARROT CAKE MUFFIN COOKIES! LOW FAT!

The name is strange, I know, but when you bite into one of these cookies its like a carrot cake muffin! They are so sweet and yummy and you will never miss the fatty version. Only 1 point for Weight Watchers as well! These are also dairy and egg free!

Provided by TiffySugar

Categories     Dessert

Time 23m

Yield 32 serving(s)

Number Of Ingredients 9



Carrot Cake Muffin Cookies! Low Fat! image

Steps:

  • Mix all the dry ingredients together first.
  • Add in the carrots, applesauce, water, an raisins.
  • Spray cookie sheets with non stick, butter flavored cooking spray and drop by heaping teaspoonfuls onto the cookies sheets 1 1/2 inches apart from one another. Make sure to flatten the cookies slightly because they will not really "spread out" at all.
  • Bake at 275 degrees (yes, thats right -- 275!) for 18 minutes. DO NOT OVER BAKE.
  • Let rest for a minute or two on the sheets before removing. Store in an air tight container and enjoy!

1 1/4 cups whole wheat flour
1 cup quick-cooking oats
3/4 cup carrot, grated
1 -2 teaspoon cinnamon
1 teaspoon baking soda
1/2 cup unsweetened applesauce
1/3 cup raisins
1/4 cup artificial sweetener (you can use honey if you like, just adjust the points for it)
1/4-1/3 cup water (if you dough is still too dry, just keep adding water one tablespoon at a time until it is stiff)

LOW-FAT CARROT CAKE MUFFINS (THAT DON'T TASTE LOW-FAT!)

Except for the small amount of oil these muffins are low-fat, but you would never know it, they bake out high with tons of flavor and are extremely moist, you may throw in some chopped nuts also --- for greasing see my recipe#78579 --- for more low fat muffin recipes visit www.kittencalskitchen.com

Provided by Kittencalrecipezazz

Categories     Quick Breads

Time 35m

Yield 12 muffins

Number Of Ingredients 14



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

Steps:

  • Set oven to 350 degrees.
  • Line 12 muffin tins with paper liners or spray tins with non-stick cooking spray.
  • In a large bowl mix together first 7 ingredients.
  • In a small bowl whisk together egg, oil, milk and vanilla.
  • In a medium bowl mix the shredded carrots with the crushed pineapple.
  • 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.
  • Add in the raisins and chopped nuts.
  • Divide the mixture between the 12 muffin tins.
  • Bake for about 20-25 minutes, or until the muffins test done.

1 1/2 cups whole wheat flour (or use half white and whole wheat)
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, or can use brown sugar Splenda)
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

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