Diet Phases

Carrot Cake Muffins with Cream Cheese Icing

A real treat! Don't taste like the "diet" muffins we all dread and expect.
Home » Recipes » Carrot Cake Muffins with Cream Cheese Icing

Recipe Details

Estimated time:
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Servings: 6 muffins


 2 Egg whites
 2 eggs
 Almond Extract1 tablespoon
 Baking powder2 teaspoons
 Carrots, Thinly Grated1
 Cinnamon1 tablespoon (or more, to your preference)
 Cream cheese (fat free)2 tablespoons
 Fat Free Butter or Butter Flavoring1 1/2 tablepspoons
 Ginger1 teaspoon
 Imitation Banana Extract (optional)1 teaspoon
 Lemons1 whole
 Oat bran4 tbsp
 Sweetenerto taste
 Vanilla extract1 1/2 tablespoons
 Vanilla yoghurt (low fat)8 tablespoons
 Wheat Bran2 tablespoons
 Yeast1 packet



Preheat over to 400 F or 200 C.


Apply non-stick spray or non-fat butter to muffin pan.


Take two bowls. In the first, add all of your dry ingredients: yeast, baking powder, oat bran, wheat bran, cinnamon, ginger powder, sweetener, and grated carrots. Whisk.


In the second bowl, add all of the wet ingredients listed EXCEPT the cream cheese (that's for the icing). These would be: eggs, egg whites, non-fat butter, almond extract, vanilla extract, banana extract, 3/4 of the lemon, and yogurt. Whisk. If too thick or creamy, add some skim milk.


Slowly mix in the dry ingredients to the wet ingredients. Whisk well.


Pour your mixture into the muffin pan and place on the middle rack of the oven for 20-30 minutes.


(For the Icing)
Take the cream cheese and melt in microwave until mostly soft. Add in 1/4 lemon, 2 tablespoons of vanilla yogurt, 1 1/2 teaspoons vanilla extract, and sweetener to taste. Whisk together.

Oat Bran Daily Allowance

1.5 Tbsp
2 Tbsp
2.5 Tbsp
3 Tbsp

Adjust the servings from the recipe to match the oat bran requirements of your phase!


Ideally dairy products should be 0% fat, but up to 2% is allowed as long as it has no added sugar.

Dairy should also be kept down to a total of 1kg per day.


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