Carrot Cake Muffins with Weight Watchers Points
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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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: 164.7kcalCarbohydrates: 30.1gProtein: 3.3gFat: 4.3gSaturated Fat: 0.7gCholesterol: 15.7mgSodium: 160.2mgFiber: 2.6gSugar: 16.7g
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