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Dairy-Free Pineapple-Carrot Muffins
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
65 minutes
Try these irresistible carrot and pineapple muffins for a delicious and convenient snack on the run!
Ingredients:
  • 1 cup frozen pineapple chunks
  • 4 tablespoons vegan butter (such as Earth Balance®)
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 0.25 teaspoon baking soda
  • 0.25 cup white sugar
  • 0.25 cup light brown sugar
  • 1 large egg
  • 1 medium lemon, zested
  • 0.5 teaspoon vanilla extract
  • 1 cup grated carrot
Instructions:
  • Thaw pineapple chunks and finely chop them. Place in a fine mesh strainer over a bowl and press out excess juice with a spoon. Set aside before making the batter.
  • Melt vegan butter in the microwave in short intervals until liquid. Let it cool.
  • Preheat the oven to 375 degrees F (190 degrees C) and prepare 9 cups of a muffin tin by greasing or lining them lightly.
  • In a large measuring cup, combine flour, baking powder, baking soda, and salt; mix with a fork until well combined.
  • In a large bowl, whisk together water, sugars, and egg. Stir in cooled melted butter, lemon zest, and vanilla. Mix in dry ingredients until combined. Fold in carrots and pineapple until evenly distributed; batter will be thick. Divide mixture into muffin cups.
  • Bake in the preheated oven for 20-25 minutes until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the pan for 5 minutes before transferring them to a rack to cool completely.

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