At approximately 130 calories a muffin, you can’t go wrong! These were moist, flavorful, and not overly sweet. Adapted from Carrot Cake Muffins with Cinnamon Glaze.
Carrot Cake Muffins
Serving Size: 22 (for some reason I did not get a full 24!!)
2 1/4 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
1/2 cup brown sugar
1/3 cup white sugar
1 cup flaked coconut
4 ounces unsweetened apple sauce
1/2 cup buttermilk
5 carrots, grated
8 ounces crushed pineapple, with juice
1 tablespoon vanilla extract
1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 2 muffin pans, or use paper liners.
2. In a large bowl, mix together flour, baking powder, 2 teaspoons cinnamon, 1/4 teaspoon nutmeg, allspice and salt. Mix in brown sugar, white sugar and coconut. In a separate bowl, combine eggs, applesauce, 1/2 cup buttermilk, carrots, pineapple, and vanilla. Make a well in the middle of the flour mixture and add the egg/buttermilk mixture. Mix until batter is moistened. Fill muffin cups 3/4 full.
3. Bake in preheated oven for 20 to 25 minutes, or until the tops spring back when lightly tapped. Allow to cool.
4. Top with Allspice cream cheese frosting.