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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.
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Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
Course
Dessert
Cuisine
American
Servings
12
Equipment
Muffin Tin
Muffin Cups
Large Bowl
Small Bowl
Whisk
Medium Bowl
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
7 WW Smart Points
Yield:12 Muffins
Nutrition
Calories:
164.7
kcal
Carbohydrates:
30.1
g
Protein:
3.3
g
Fat:
4.3
g
Saturated Fat:
0.7
g
Cholesterol:
15.7
mg
Sodium:
160.2
mg
Fiber:
2.6
g
Sugar:
16.7
g
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