Low Fat Carrot Raisin Muffins

Alright, for one day I want all of you to forget you are a basic b*tch and put down the pumpkin! As soon as fall hits everyone is ALL ABOUT that pumpkin. I don’t know about you, but that flavor gets old real quick. So it’s nice to mix up some bakes or recipes with some other yummy fall flavors. I feel bad for clove, cinnamon, apples and all of those other amazing ingredients. They always get overshadowed by the damn pumpkin.

I found a pretty healthy muffin recipe that tastes awesome and has ZERO pumpkin. Highly suggest making these for a snack or healthy go-to breakfast option!

Ingredients:

• 2 cup whole wheat flour
• 3/4 cup granulated sugar (I used mixture of coconut sugar and Swerve sugar substitute)
• 2 tsp baking powder
• 1 tsp salt
• 2 tsp cinnamon
• 1 tsp nutmeg
• 1/2 tsp baking soda
• 3 large eggs**
• 1/2 cup buttermilk**
• 1/3 cup canola oil**
• 2 tsp vanilla
• 2 cups shredded carrots
• 1 medium apple, shredded (didn’t even remove the skin, used honeycrisp)
• 1/2 cup raisins
• 1/2 cup chopped walnuts (optional – I threw in 1/4c slivered almonds)
• **I added zest of 1/2 orange to give it a lighter flavor. This made it so tasty with the other ingredients!

**For lower fat, use the following substitutions :

• 6 egg whites subbed for 3 whole eggs (I used 2 eggs, 2 egg whites)
• 1/3c applesauce subbed for oil
• 1/2 c cashew milk subbed for buttermilk
• added 2 scoops vanilla Quest protein powder (note, if you do this, remove about 1/4 c of the flour)

1. Preheat oven 350 degrees. Mix flour, sugar, baking powder and soda, salt, cinnamon and nutmeg (and protein powder if you are adding) in a bowl.
2. In separate bowl, whisk applesauce, eggs, milk and vanilla. Then add shredded carrots, raisins, nuts and apple.
3. Combine dry with wet, adding slowly.
4. Place large scoop in muffin tins and bake 23-36 minutes.

The original recipe gave 12 servings. Pffff I made 24 of these with those ingredients. Nutrition facts for 1/24 muffins without those low fat substitutions include: 115 cals, 3.5f, 19c, 2.5p

With my substitutions, muffins basically have no fat, slightly higher carb and protein (by ~few grams). **Note I prob didn’t pack as much batter in each tin because I doubled the serving size. So I baked mine for 20 minutes rather than 23-26.

Have at it! If you try the recipe, tag #crossfitipa in your story and/or post and let us know what you think!