These fluffy muffins are made with carrots and previously frozen pineapple. These are excellent for a quick morning snack. Traditional milk is substituted with water to keep dish dairy-free.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Additional Time: | 25 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 9 |
| Yield: | 9 muffins |
Ingredients
- 1 cup frozen pineapple chunks
- 4 tablespoons vegan butter (such as Earth Balance®)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup water
- ¼ cup white sugar
- ¼ cup light brown sugar
- 1 large egg
- 1 medium lemon, zested
- ½ teaspoon vanilla extract
- 1 cup grated carrot
Instructions
- Thaw pineapple chunks, then chop finely. Place in a fine mesh strainer over a bowl and press out as much juice as possible with the back of a spoon. Set aside while you prepare the batter.
- Heat vegan butter in the microwave in 30-second intervals until melted. Allow to cool.
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease or line 9 cups of a standard muffin tin.
- Place flour into a large measuring cup. Add baking powder, baking soda, and salt; stir with a fork.
- Whisk water, sugars, and egg together in a large bowl. Stir in cooled melted butter, lemon zest, and vanilla. Add dry ingredients and mix until blended. Stir in carrots and pineapple until blended; batter will be very thick. Divide between the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Remove from the oven and cool in the pan for 5 minutes before removing to a rack to cool completely.
Nutrition Facts
| Calories | 222 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 21 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 2 g |
| Sodium | 276 mg |
| Sugars | 16 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
I followed the recipe and it didn’t disappoint. The timing is spot on and your left with a delicious moist muffin. I will definitely make this again. Thank you for the recipe. November 11/2021.