Well, they don’t look like much, but this is yet another winner from my girl Ellie Kreiger. I made these muffins for this week’s Craving Ellie in my Belly, which was chosen by Leanne of Enjoying My Favorite Things.

So, are these muffins or cupcakes? I am not really sure what the difference is, but I didn’t frost them, so I am going with muffins. Though I think if you did make the lemony cream cheese frosting that is a part of this recipe they could easily pass as cupcakes.

And for a cupcake or a muffin, these are quite healthy and low fat. The only fat in the batter is 1/4 cup of canola oil and 2 eggs. In addition, there is only 3/4 cup of sugar. Not bad at all. Even with the cream cheese frosting, there is only 10 grams of fat and 236 calories per serving.

I was pleasantly surprised at how moist these are. Like really moist. I don’t think they taste low fat at all, and they don’t have that denseness and chewiness that is often associated with low fat baking. I don’t know how they compare to full fat carrot cake because I very rarely eat it. The actual carrot flavor is very subtle here and the main flavors are the cinnamon and nutmeg.

Besides the semi annoying task of finely grating the carrots, this is a super easy and pretty standard muffin recipe. You can whip this up in 10 minutes, and they bake up in about 20 minutes.

I will definitely be making these again, and I give a big thank you to Leannne for picking something that I love that I would never have chosen to make on my own.

You can find the recipe here, or on page 284-85 of The Food You Crave: Luscious Recipes for a Healthy Life by Ellie Krieger.