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Carrot Cake Muffins with Weight Watchers Points

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!

Carrot Cake Muffins with Weight Watchers Points

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Ingredients you will need:

How to make:

  1. Preheat the oven to 350° F
  2. Prepare a muffin tin by lining with 12 muffin cup liners. If you don’t have liners, spray with non-stick cooking spray.
  3. In a large mixing bowl, add flour, Splenda brown sugar, cinnamon, baking powder, baking soda, ginger, and nutmeg. Stir to combine well.
  4. In a small mixing bowl, add egg and whisk in milk, oil. and vanilla.
  5. Place shredded carrots on paper towels, and squeeze out moisture.
  6. In another large mixing bowl, add shredded carrots. and crushed pineapple. Stir to mix.
  7. Add the egg mix in the carrot mix and stir to mix.
  8. Add the flour mixture into the carrot mixture and stir until just combined. Don’t over mix.
  9. Stir in the raisins and the nuts (if using them)
  10. Fill 12 prepared muffin cups with equal amounts.
  11. Bake in preheated oven for 20 to 25 minutes or until a toothpick inserted into the center comes out clean.

Equipment you will need:


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Carrot Cake Muffins with Weight Watchers Points

Carrot Cake Muffins with Weight Watchers Points

Nesting Lane
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.
5 from 75 votes
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Dessert
Cuisine American
Servings 12

Ingredients
 

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

7 WW Smart Points
Yield:12 Muffins

Nutrition

Calories: 164.7kcalCarbohydrates: 30.1gProtein: 3.3gFat: 4.3gSaturated Fat: 0.7gCholesterol: 15.7mgSodium: 160.2mgFiber: 2.6gSugar: 16.7g
Tried this recipe? Let us know what you think!Mention @nestinglane or tag #nestinglane

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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!


Carrot Cake Muffins with Weight Watchers Points



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