Low Fat Carrot Muffins
Happy Muffin Monday, y’all! Can you believe it is almost Easter?! This year is just flying by, what is happening?! We are kicking off the Easter season with these low fat carrot muffins! These little cuties literally taste like carrot cake and I am totally here for it.
Low Fat Carrot Muffins
Ingredients
- 1½ cup all purpose flour
- 2 tsp baking powder
- ½ cup white sugar
- ¼ cup brown sugar
- ⅓ cup skim milk
- ⅓ cup applesauce
- 1 egg white
- 1 tsp vanilla
- 1 tsp cinnamon
- ¼ tsp ginger
- ⅛ tsp nutmeg
- ⅛ tsp cloves
- 1½ cup shredded carrots
- ½ cup chopped pecans can substitute walnuts
- coarse sugar for topping
Instructions
- Preheat oven to 400°F
- Combine all ingredients except carrots and pecans
- Fold in carrots and pecans
- Scoop into greased muffin tin or muffin liners then top with coarse sugar
- Bake for 15 to 20 minutes
