Carrot Spice Muffins Fat Free
Packed with warm spices and natural sweetness, these fat-free Carrot Spice Muffins are the ultimate guilt-free treat for breakfast or an on-the-go snack. Made with wholesome ingredients like finely grated carrots, unsweetened applesauce, and raisins, these moist and fluffy muffins deliver a delightful burst of flavor in every bite—all without added oil or butter. A fragrant medley of cinnamon, nutmeg, and ginger enhances the comforting, spiced aroma, while almond milk keeps the batter light and tender. Quick to prepare and ready in under 20 minutes, this healthy muffin recipe is perfect for meal prep or satisfying your sweet tooth without derailing your diet. Enjoy these dairy-free, low-fat muffins fresh out of the oven or as a make-ahead option stored for up to three days!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Ground ginger
- 0.25 teaspoons Salt
- 0.75 cups Unsweetened applesauce
- 0.5 cups Brown sugar, packed
- 1 teaspoon Pure vanilla extract
- 3 tablespoons Egg whites (or 2 whole large eggs)
- 1 cup Carrots, finely grated
- 0.5 cups Raisins
- 0.5 cups Unsweetened almond milk (or skim milk)
- 1 as needed Cooking spray
Instructions
Preheat your oven to 375°F (190°C). Lightly spray a 12-cup muffin tin with non-stick cooking spray or line with paper muffin liners.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined.
In a separate mixing bowl, stir together the applesauce, brown sugar, vanilla extract, and egg whites until smooth and uniform in consistency.
Gradually add the wet mixture to the dry ingredients and mix gently with a spatula or wooden spoon until just combined. Be careful not to overmix; the batter should be lumpy.
Fold in the grated carrots and raisins, ensuring they are evenly distributed throughout the batter.
Slowly stir in the almond milk to achieve a slightly thick but pourable batter consistency.
Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve and enjoy or store in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
1526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.7 g | 6% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2499 mg | 109% | |
| Total Carbohydrate | 351.5 g | 128% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 178.5 g | ||
| Protein | 29.4 g | 59% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 500 mg | 38% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1993 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
