Carrot Cake Muffin Cookies Low Fat Recipe

Name: Carrot Cake Muffin Cookies Low Fat
Prep time: 15 min
Cook time: 23 min
Total time: 38 min
Yield: Serves 1 or more
Ingredients: 1 cup whole wheat flour; 1 cup quick-cooking oats; 1 1/2 cups grated carrots; 1/2 teaspoon ground cinnamon; 1 1/2 teaspoons baking soda; 3/4 cup unsweetened applesauce; 1 cup raisins; 1/4 cup artificial sweetener; 1/4 cup water; 1/4 teaspoon ground nutmeg; 1/4 teaspoon salt; 1 teaspoon vanilla extract; walnuts (optional, quantity not specified)

Indulge in the irresistible taste of carrot cake without the guilt! These delightful low-fat cookies capture the essence of a moist carrot cake muffin in every bite. Sweet, yummy, and surprisingly low-calorie (only 1 Weight Watchers point!), you'll never miss the extra fat. Plus, they're dairy-free and egg-free, making them perfect for everyone. Get ready for a healthy treat that satisfies your sweet tooth!

Prep Time 15 mins

Cook Time 23 mins

Calories 33 kcal

Protein 2g

Rating 3.3 (3 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Carrot Cake Muffin Cookies Low Fat

1 cup whole wheat flour
1 cup quick-cooking oats
1 1/2 cups grated carrots
1/2 teaspoon ground cinnamon
1 1/2 teaspoons baking soda
3/4 cup unsweetened applesauce
1 cup raisins
1/4 cup artificial sweetener
1/4 cup water
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 teaspoon vanilla extract
walnuts (optional, quantity not specified)

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How to Make Carrot Cake Muffin Cookies Low Fat

Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
In a large bowl, whisk together flour, sugar, baking soda, cinnamon, nutmeg, and salt.
In a separate bowl, combine grated carrots, applesauce (or oil), vanilla extract, and water. Mix well.
Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
Stir in raisins and/or walnuts (if using).
Fill each muffin liner about ¾ full.
Bake for 20-23 minutes, or until a toothpick inserted into the center comes out clean.
Let the cookies cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

Fat

Carbs

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Sweets & Sides Desserts The Americas American Healthy Vegetarian Vegan Spring Recipes Fall Recipes Baking

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Lactose 30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For Large Groups Desserts Vegetables American Oven Easy Beginner Cook Vegetarian Cakes Cookies And Brownies Grains Dietary Seasonal Inexpensive Egg Free Free Of Something Pasta Rice And Grains Carrots Brunch To Go Equipment Number Of Servings