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easy carrot cake muffins

Weight Watchers Carrot Cake Muffins

Delicious breakfast skinny carrot muffins that are lower in fat but just as moreish.
Course Dessert
Cuisine American, Western
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 214kcal


  • 225 g carrots chopped into big chunks
  • 110 g brown sugar
  • 2 large free-range eggs
  • Salt
  • 250 g plain flour unsifted
  • 2 heaped tsp baking powder
  • 1 tsp ground cinnamon
  • 1 tsp vanilla essence (or zest of 1 orange)
  • 175 ml skimmed milk
  • 3 tbp melted margarine


  • Preheat the oven to fan assisted 160C / 180C / 350F / gas 4.
  • Line your muffin tins with the muffin cases.
  • Whizz the carrots in a food processor until they are finely chopped.
  • Add in the sugar and eggs and whizz till mixed.
  • Add in a pinch of salt, the flour, baking powder, cinnamon, vanilla (or orange zest), milk and melted margarine and whizz again until just combined. Make sure not over mix the batter.
  • Fill the muffin cases with the batter and bake in the oven for about 25 mins or until cooked (ie if you stick a wooden skewer through a muffin it comes out clean).
  • Let the muffins cool a bit on a wire rack before serving ( after you have tasted one or two of course).


Recipe slightly adapted from Weight Watchers.

Weight Watchers Points in Carrot Cake Muffins

Each muffin contains 7 Freestyle points.



Serving: 14muffins | Calories: 214kcal | Carbohydrates: 34g | Protein: 8g | Fat: 4g | Cholesterol: 30mg | Sodium: 104mg | Potassium: 383mg | Fiber: 1g | Sugar: 17g | Vitamin A: 3490IU | Vitamin C: 2.1mg | Calcium: 214mg | Iron: 1.3mg