New Year Low-Fat Carrot Muffins

By CHEF TRACY DARUE for the Flathead Beacon

It’s that time of year when most of us resolve to take better care of ourselves. Many people like to cut some fat out of their diet, but they still crave desserts. These muffins are a great way to satisfy your sweet tooth without leaving you feeling too guilty. I actually prefer to eat these the day after I bake them in that they are a little more moist.

To make them a healthier option, I made some changes to the original recipe. I substituted egg whites for whole eggs to make them more heart healthy. (Pasteurized egg whites are sold in cartons in the grocery store, or you may separate whole eggs.) I also substituted applesauce and yogurt for oil to reduce the fat content.

Pre-heat the oven to 375 degrees. Line 12 standard muffin tins with paper liners.


In a large bowl, whisk together:

2 1/4 cups all-purpose flour
1/2 cup sugar
1 Tbsp. cinnamon
1/2 tsp. nutmeg
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
In another bowl, combine:

3 medium carrots, about 1 ½ cups, grated
8 ounces low-fat or non-fat vanilla yogurt
1/2 cup egg whites (from about 3 or 4 whole eggs)
1/2 cup unsweetened applesauce
1/3 cup light brown sugar
Gently fold wet ingredients into dry ingredients until just combined. It’s okay to have a couple of lumps.

Divide batter evenly between the muffins cups. Bake for approximately 25 minutes or until a toothpick inserted comes out clean.

Chef Tracy Darue is the Instructional Coordinator of Baking and Pastry at The Culinary Institute of Montana at Flathead Valley Community College. She is a graduate of California Culinary Academy, former chef/owner of a bakery and restaurant, and former school district food service director. For more information about the Culinary Institute of Montana at FVCC, visit