Carrot Cake Muffins with Weight Watchers Points Recipe
Carrot Cake Muffins with Weight Watchers Points Recipe.
A delicious from scratch breakfast or dessert recipe the whole family will love!
Ready in 35 minutes and worth every one!
MyWW Points: 7 Green Plan, 7 Smart Points.
We have more Weight Watchers Breakfast Recipes here,
and more Weight Watchers Dessert Recipes here!
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Love wine? Check out this cute wine glass! The Weight Watchers Points Stemless Wine Glass.
This makes a great gift for anyone on the MyWW Program who also loves wine! Check it out here!
Ingredients you will need:
- 1½ cups whole wheat flour
- ½-¾ cup Splenda brown sugar blend
- 1½ tsp cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp ground ginger
- ¼ tsp nutmeg
- 1 egg lightly beaten
- ½ cup non-fat milk
- 3 tbsp oil
- 2 tsp vanilla extract
- 1½ cups grated carrots
- 8 oz canned crushed pineapple well drained
- ½ cup raisins
- ½ cup chopped nuts (optional)
How to make:
- Preheat the oven to 350° F
- Prepare a muffin tin by lining with 12 muffin cup liners. If you don’t have liners, spray with non-stick cooking spray.
- In a large mixing bowl, add flour, Splenda brown sugar, cinnamon, baking powder, baking soda, ginger, and nutmeg. Stir to combine well.
- In a small mixing bowl, add egg and whisk in milk, oil. and vanilla.
- Place shredded carrots on paper towels, and squeeze out moisture.
- In another large mixing bowl, add shredded carrots. and crushed pineapple. Stir to mix.
- Add the egg mix in the carrot mix and stir to mix.
- Add the flour mixture into the carrot mixture and stir until just combined. Don’t over mix.
- Stir in the raisins and the nuts (if using them)
- Fill 12 prepared muffin cups with equal amounts.
- Bake in preheated oven for 20 to 25 minutes or until a toothpick inserted into the center comes out clean.
Equipment you will need:
If you’re interested in seeing the tools and equipment we use in our kitchen, we have them posted here.
Need to make more or fewer servings?
On Desktop, hover over “Servings” # and move the slider to desired number of servings.
If you make this recipe, comment below with what your Personal Points came to so others can see the range of points.
Carrot Cake Muffins with Weight Watchers Points
Ingredients
- 1½ cups whole wheat flour
- ½-¾ cup Splenda brown sugar blend
- 1½ tsp cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp ground ginger
- ¼ tsp nutmeg
- 1 egg lightly beaten
- ½ cup non-fat milk
- 3 tbsp oil
- 2 tsp vanilla extract
- 1½ cups grated carrots
- 8 oz canned crushed pineapple well drained
- ½ cup raisins
- ½ cup chopped nuts (optional)
Instructions
- Preheat the oven to 350° F
- Prepare a muffin tin by lining with 12 muffin cup liners. If you don't have liners, spray with non-stick cooking spray.
- In a large mixing bowl, add flour, Splenda brown sugar, cinnamon, baking powder, baking soda, ginger, and nutmeg. Stir to combine well.
- In a small mixing bowl, add egg and whisk in milk, oil. and vanilla.
- Place shredded carrots on paper towels, and squeeze out moisture.
- In another large mixing bowl, add shredded carrots. and crushed pineapple. Stir to mix.
- Add the egg mix in the carrot mix and stir to mix.
- Add the flour mixture into the carrot mixture and stir until just combined. Don't over mix.
- Stir in the raisins and the nuts (if using them)
- Fill 12 prepared muffin cups with equal amounts.
- Bake in preheated oven for 20 to 25 minutes or until a toothpick inserted into the center comes out clean.
Notes
Nutrition
You May Also Like:
- Weight Watchers Potato Breakfast Casserole
- Weight Watchers Smoked Salmon Spread
- Weight Watchers Low Fat Pita Chips
- Weight Watchers Slow Cooker Lentil Soup with Ham
- Instant Pot® Weight Watchers Chicken Broth
Portion Control Serving Utensil Set of 8
Easily measure your portions with this set of ladles. You will get 4 slotted, and 4 solid ladles measuring 2oz, 4oz, 6oz, and 8oz. They are also labeled in ml.
Check out the Portion Control Serving Utensil Set today! See Details Here!
