Spiced Carrot Muffins for One
These delightful Spiced Carrot Muffins are designed especially for those mindful of their sugar intake. Perfectly portioned for one or two servings, this recipe features a harmonious blend of shredded carrots and warm spices, making it an ideal choice for breakfast or an afternoon snack. Sweetened naturally with Splenda and enriched with wholesome ingredients like unsweetened applesauce and canola oil, these muffins are both delicious and diabetic-friendly. Enjoy them in individual coffee cups for a charming presentation, and don’t forget to pair them with a hot cup of tea or coffee for a cozy treat.
N/A
Servings
185
Calories
12
Ingredients
Ingredients
Nonstick cooking spray
as needed (for greasing)
All-purpose flour
1/2 cup + 2 tablespoons (sifted)
Splenda sugar substitute
3/8 cup (measured)
Baking powder
1/2 teaspoon (measured)
Baking soda
1/4 teaspoon (measured)
Cinnamon
1/2 teaspoon (ground)
Egg substitute
1/2 cup (measured)
Canola oil
1 tablespoon (measured)
Unsweetened applesauce
2 tablespoons (measured)
Vanilla extract
1/2 teaspoon (measured)
Shredded carrot
1 cup (pre-shredded)
Raisins
2 tablespoons (measured)
Instructions
1
Preheat your oven to 400°F (200°C) to prepare for baking.
2
Lightly coat two oven-safe coffee cups (or muffin tins) with nonstick cooking spray to prevent sticking.
3
In a mixing bowl, sift together 1/2 cup of all-purpose flour, 2 tablespoons of additional flour, 3/8 cup of Splenda, baking powder, baking soda, and cinnamon until well blended.
4
In a separate bowl, whisk together the egg substitute, canola oil, unsweetened applesauce, and vanilla extract for about 1 minute or until smooth and fully combined.
5
Fold in the shredded carrots and raisins, mixing until evenly distributed throughout the wet ingredients.
6
Gradually add the dry flour mixture to the wet mixture, stirring gently until just combined and smooth—be careful not to overmix.
7
Gently spoon the batter into the prepared coffee cups, smoothing the tops with a spatula. Press a few shredded carrots into the top to create a decorative finish.
8
Place the cups or muffin tins on a baking sheet for stability during baking, and place them in the preheated oven.
9
Bake for 20 minutes, or until a toothpick inserted into the center of the muffins comes out clean. If the tops are golden and risen, they're ready.
10
Allow the muffins to cool for about 5 minutes. If baked in cups, carefully loosen the edges with a knife and slide the muffins out onto a serving plate. Enjoy warm!
Nutrition Information
7.5g
Fat
22g
Carbs
5g
Protein
1.5g
Fiber
1g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor of these muffins?
These are Spiced Carrot Muffins featuring a harmonious blend of shredded carrots and warm cinnamon.
How many servings does this recipe make?
This recipe is perfectly portioned for one or two servings.
Is this recipe suitable for diabetics?
Yes, these muffins are designed to be diabetic-friendly as they are sweetened with Splenda and contain only 1g of sugar.
What temperature should I preheat the oven to?
Preheat your oven to 400°F (200°C).
Can I bake these in something other than a muffin tin?
Yes, you can use two oven-safe coffee cups for a charming presentation.
How do I prevent the muffins from sticking?
Lightly coat your cups or muffin tins with nonstick cooking spray.
How much flour is required?
The recipe calls for 1/2 cup plus 2 tablespoons of all-purpose flour.
What sweetener is used in this recipe?
This recipe uses 3/8 cup of Splenda sugar substitute.
What leavening agents are needed?
You will need 1/2 teaspoon of baking powder and 1/4 teaspoon of baking soda.
What spice is used for flavoring?
The recipe uses 1/2 teaspoon of ground cinnamon.
Is there an egg substitute in this recipe?
Yes, use 1/2 cup of egg substitute.
What kind of oil should I use?
The recipe calls for 1 tablespoon of canola oil.
Is there a fruit addition to the batter?
Yes, the recipe includes 2 tablespoons of unsweetened applesauce and 2 tablespoons of raisins.
How many carrots are needed?
You will need 1 cup of shredded carrots.
How long should I whisk the wet ingredients?
Whisk the wet ingredients for about 1 minute or until smooth and fully combined.
When should I add the carrots and raisins?
Fold them into the wet ingredients before adding the dry flour mixture.
How should I combine the dry and wet ingredients?
Gradually add the dry mixture to the wet mixture, stirring gently until just combined; do not overmix.
How can I make the tops of the muffins look decorative?
Press a few shredded carrots into the top of the batter before baking.
How long do the muffins need to bake?
Bake for 20 minutes.
How do I check if the muffins are done?
Insert a toothpick into the center; it should come out clean.
How long should I let the muffins cool?
Allow them to cool for about 5 minutes before removing them from the cups.
How many calories are in a serving?
Each serving contains 185 calories.
What is the fat content per serving?
There are 7.5g of fat per serving.
How many carbohydrates are in one muffin?
Each serving has 22g of carbohydrates.
How much protein is in this recipe?
There are 5g of protein per serving.
Is there fiber in these muffins?
Yes, each serving provides 1.5g of fiber.
Does the recipe include vanilla?
Yes, it uses 1/2 teaspoon of vanilla extract.
What should I pair these muffins with?
They are delicious paired with a hot cup of tea or coffee.
Are these muffins low in sugar?
Yes, they only contain 1g of sugar per serving.
Is this a quick bread recipe?
Yes, it is categorized as a quick bread and an easy recipe for a healthy snack.