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easy carrot cake muffins
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Weight Watchers Carrot Cake Muffins

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

Ingredients

  • 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

Instructions

  • 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).

Notes

Recipe slightly adapted from Weight Watchers.
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Weight Watchers Points in Carrot Cake Muffins

Each muffin contains 7 Freestyle points.

 

Nutrition

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