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Carrot Cake Muffins Under 100 Calories - Light, Moist, and Easy

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 cup (120 g) white whole wheat flour (or half all-purpose, half whole wheat)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 large egg
  • 1/3 cup (80 g) unsweetened applesauce
  • 2 tablespoons neutral oil (canola or avocado)
  • 1/4 cup (50 g) light brown sugar, packed
  • 1 tablespoon pure maple syrup (or honey)
  • 1 teaspoon vanilla extract
  • 1 cup (100 g) finely grated carrots, lightly packed (about 2 medium)
  • Optional add-ins (use sparingly to keep calories low): 2 tablespoons raisins, or 2 tablespoons chopped walnuts, or 2 tablespoons unsweetened shredded coconut

Method
 

  1. Preheat and prep: Heat oven to 350°F (175°C). Line a muffin tin with paper liners or lightly spray with oil. For strict portion control, use a small standard muffin tin or a mini muffin tin.
  2. Whisk dry ingredients: In a medium bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until evenly combined.
  3. Mix wet ingredients: In a large bowl, whisk the egg, applesauce, oil, brown sugar, maple syrup, and vanilla until smooth. Make sure there are no sugar lumps.
  4. Add the carrots: Fold grated carrots into the wet mixture. If using optional add-ins, sprinkle them in now. Keep amounts small to stay under 100 calories.
  5. Combine: Add dry ingredients to wet. Stir gently with a spatula until just combined. Do not overmix; a slightly lumpy batter is fine.
  6. Portion: Fill each muffin cup about 2/3 full. For standard tins, aim for smaller muffins to keep calories down. For minis, about 1 heaping tablespoon per cup works well.
  7. Bake: Bake mini muffins for 10–13 minutes, or small standard muffins for 14–17 minutes. They’re done when a toothpick comes out clean or with a few moist crumbs.
  8. Cool: Let muffins cool in the pan for 5 minutes, then move to a rack. Cooling helps set the crumb and keeps them tender.
  9. Optional finish: Dust lightly with cinnamon before serving for extra aroma without extra calories.