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Ready in 45 minutes

Serves 24 muffins

91  calories per muffin (original recipe at 204 calories per muffin)

Calories calculated by MyFitness Pal

Recipe adapted from Southern Living

Kellie’s Carrot Cake Muffins

by | Mar 17, 2020


  • 2 c. flour
  • 1/2 c. sugar
  • 1/4 c. brown sugar 
  • 2 tsp. baking soda 
  • 1 tsp. cinnamon 
  • 1/4 tsp. nutmeg
  • 1 tsp. salt
  • 8 oz. crushed pineapple with juice
  • 1/4 c. applesauce 
  • 2 lg. eggs
  • 2 lg. egg whites
  • 1 tbsp. vanilla
  • 2 c. shredded carrots
  • Optional: pecans and raisins (not included in calorie count)


  1. Preheat oven to 350⁰
  2. Combine first six ingredients until well combined.
  3. Whisk together next five ingredients. 
  4. Combine wet and dry ingredients.
  5. Fold in carrots.  Add nuts and raisins, if desired.
  6. Prepare 24 cupcake wrappers by lightly spraying with nonstick cooking  spray.
  7. Divide mixture among the liners.   I used an icecream scoop that measured each perfectly.
  8. Bake for 20 to 25 minutes or until an inserted knife comes out clean.
  9. Remove and cool on a wire rack.


Add raisins and pecans in desired.   Enjoy these warm with some spray butter or as a quick snack on the go!  These are a great fit for the 100 calorie snack.   Thank you for the suggestion Kellie Bowles!!  I hope you enjoy them ❤


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