The No-Fat Low-Fat Carrot Muffin
Recipe type: Muffin
Prep time: 
Cook time: 
Total time: 
Serves: 15
  • 1 cup all purpose flour
  • ½ cup oats
  • ½ cup whole wheat flour
  • 1 cup sugar
  • 1½ tsp baking powder
  • 1 tsp cinnamon
  • 1 12 oz can of pineapple chunks
  • 2 eggs
  • ½ cup butter, melted
  • 1 cup raisins
  • ½ cup shredded carrot
  1. Whisk together the flours, oats, sugar, baking powder and cinnamon in a large bowl
  2. Chop about ¾ of the pineapple into smaller pieces, keeping about ½ the juice from the can
  3. In a smaller, separate bowl whisk eggs briefly
  4. Add eggs, chopped pineapple, butter, raisins and carrot to the dry ingredients and combine until just blended (don't over mix!)
  5. Divide batter into regular muffin pans sprayed with cooking spray - you will have enough for about 15 muffins.
  6. Top each muffin with a piece of the leftover unchopped pineapple
  7. Bake for 25 minutes at 375F or until a toothpick comes out clean
Recipe by Eyes Bigger Than My Stomach at