How about some juicy and fluffy carrot muffins with less than 50 calories per serving? Sounds too good to be true? Well, this easy recipe for healthy carrot muffins makes this dream come true. With just 48 calories per muffin these carrot muffins are an awesome low-calorie dessert or snack if you want to eat less sugar, try to eat healthier or if you want to lose some weight.jump to recipe
Healthy and Low-Calorie Muffins
The secret behind this low-calorie recipe for healthy carrot muffins includes two parts. First, we add tow grated carrots to the dough. This adds a lot of volume to the batter and at the same time it helps to keep the muffins nicely juicy.
The second secret comes in the form of the beaten egg whites. Instead of just adding the eggs to the batter, we first beat the egg whites until stiff. This gives the batter extra volume and the muffins becomes nicely fluffy.
Both add extra volume to the dough with makes sure that the muffins get nicely soft, juicy and fluffy without adding hardly any extra calories.
In addition, we’ll replace all-purpose flour with whole wheat flour, and we’ll use a calorie-free sweetener like erythritol instead of sugar. All those little changes make this recipe for healthy carrot muffins so low in calories.
The quantities will make 12 small muffins. If you use a regular muffin tray, the batter should rise perfectly from this.
- two medium-sized carrots
- 100 grams or ¾ cup of whole wheat flour
- seven grams or one and a half teaspoons of baking powder
- 100 grams or 1/3 cup and one tablespoon of soy yogurt
- 45 grams or ¼ cup of erythritol
- 60 milliliters or ¼ cup of plant milk, e.g. almond, soy or oat milk
- one teaspoon of cinnamon and a pinch each of nutmeg and salt
- half a teaspoon of vanilla extract
- about half a teaspoon of orange peel grate
- two medium-sized organic eggs
Alternatives & Variations
If you don’t have erythritol at home, feel free to use some xylitol or birch sugar. It’s just as sweet as sugar but has about 40% fewer calories. Also, instead of soy yogurt, you can use plain yogurt or another non-dairy yogurt of your choice.
And if you like to level up this basic recipe for healthy carrot muffins, serve them with this delicious and low-calorie cream cheese frosting. For this, you will need the following ingredients:
- 160 grams or about ¾ cup of fat reduced cream cheese with about 10-3% fat (preferably a relatively firm cream cheese like Philadelphia)
- 20 grams or about 3 tablespoons of powdered sugar or a calorie-free erythritol-based powdered sugar
- one teaspoon of lemon juice
- one teaspoon vanilla extract
How to Make this Recipe for Healthy Carrot Muffins
First, preheat the oven to 200°C or 400°F. (If using a convection oven 180°C / 350°F is perfect.) Next, peel and finely grate the carrots. The easiest way to do so is with a box grater. Then put the grated carrots together with all the remaining ingredients except the eggs into a bowl and mix them well.
Now you can separate the eggs, add the yolks to the batter and mix well. Beat the egg whites in a separate bowl until they stiff. Make sure that the beaters of your mixer are clean, otherwise the egg whites will not stiffen. Now you can gently fold the beaten egg whites into your batter.
Then line the muffin tray with paper or silicone muffin cups and divide the batter evenly among all 12 holes. Put the low-calorie carrot muffins in the oven for about 20 minutes. Don’t forget to make the chopstick test before removing the muffins from the oven.
Carrot Muffins with Cream Cheese Frosting
If you’d like to serve your muffins with a little cream cheese frosting on top, just mix together all the ingredients for the frosting and carefully spread it on top of each muffins. However, if you don’t plan on eating all the muffins right away, I would only put the frosting on those muffins that you plan on serving immediately. Otherwise, you can simply store the cream cheese frosting separately from the muffins in the fridge and always top them with the frosting just before you eat them.
Any Further Questions?
This recipe for healthy carrot muffins is really low in calories. On muffin has about 48 calories. With frosting on top the calorie count is approximately 68 calories per serving.
I like to keep my muffins stored in an airtight container in the fridge. This way they will last up to a week.
These low-calorie muffins are perfect for freezing. Simply place the muffins in a sealable freezer bag or freezer-safe box once they have cooled down, and then pop them straight into the freezer.
I hope you like this very easy recipe for healthy carrot muffins and you give them a try soon. If you have any questions or suggestions, feel free to drop them in the comments, or send me a massage via email or Instagram (@julesbalancedrecipes). Also, I’d appreciate your comment and rating on this recipe if you’ve tried it. It’s easy to do via the comments section below this post and it would mean the world to me.
Have fun trying it out and bon appétit,
Save for later
Click the pin button and add the recipe to one of your Pinterest boards. This way you can also easily bookmark the recipe for later. The pin button will appear as soon as you hover over the picture.
You might also like:
- Easy Recipe for Healthy Apple Cinnamon Bread
- Healthy Recipe for Chocolate Banana Bread and a Holiday Variation
- Healthy Vegan Apple Crumble with Peanut Butter Crumbles
Healthy Carrot Muffins with Cream Cheese Frosting
- 1 box grater
- 1 hand mixer or kitchen maschine
- 1 muffin tray with paper muffin cups
for the muffin dough
- 2 medium-sized carrots
- 100 g whole wheat flour ~¾ cup
- 1 1/2 tsp baking powder
- 100 g soy yoghurt ~ ⅓ cup + 1 tbsp
- 45 g erythritol ¼ cup
- 1 tsp cinnamon
- 1 pinch of nutmeg
- 1 pinch of salt
- ½ tsp vanilla extract
- ½ tsp orange peel grate
- 60 ml soy milk (¼ cup) or another non dairy milk
- 2 eggs
for the cream cheese frosting (optional)
- 160 g fat reduced cream cheese ~¾ cup
- 20 g powdered sugar (~3 tbsp) or a calorie-free erythritol-based powdered sugar
- 1 tsp lemon juice
- 1 tsp vanilla extract
- Preheat the oven to 200°C/400°F (or 180°C/350°F convection). Line the muffin tray with paper or silicon muffin cups.
- Peel the carrots, grate them finely, and mix them with flour, baking powder, yoghurt, milk, erythritol, spices, orange zest grate and vanilla extract.
- Separate the eggs. Beat the egg whites in a separate bowl until stiff and stir the egg yolks into batter. Then gently fold the beaten egg whites into the batter.
- Divide the batter evenly among the muffin cups and bake them in the oven for 20 minutes (until toothpick inserted in center comes out clean). Allow the muffins to cool down completely.
Cream Cheese Frosting
- Mix all ingredients for the frosting until smooth and spread it on the muffins using a spoon.
- Tip: If not all muffins are eaten at the same time, keep frosting and muffins separately in the refrigerator.
- Calories: 48 kcal
- Fat: 1.3 g
- Carbohydrates: 5.8 g
- Protein: 2.6 g
- Calories: 68 kcal
- Fat: 2.7 g
- Carbohydrates: 6.2 g
- Protein: 3.8 g