Vegan Carrot And Pineapple Muffins
Moist, fluffy, and packed with flavor, these Vegan Carrot Pineapple Muffins are perfect for breakfast, dessert, or a quick snack. And the best part? They're easy to make and perfect for meal prep.
Equipment
- 1 large mixing bowl
- 1 Grater
- 1 standard 12-cup muffin pan lined with silicone or paper liners OR grease lightly each muffin cup with oil
Ingredients
Dry ingredients
- 1 + ½ cup all-purpose flour
- ½ cup brown sugar or granulated/coconut sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
Wet ingredients
- ½ cup almond milk or any plant-based milk
- ¼ cup sunflower oil or any vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon vinegar apple cider or white
- 1 cup canned crushed pineapple drain but don't squeeze
- 1 cup carrots finely grated
Instructions
- Preheat oven to 390°F (200°C). In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Add milk, oil, vanilla, and vinegar. Mix until just combined - do not overmix. Gently fold in drained pineapple and shredded carrots.
- Divide batter among 12 muffin cups lined with silicone or paper liners, or lightly oiled. Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
- Let cool in a muffin tin for a few minutes before transferring to a wire rack to cool completely.
Notes
- Store leftover pineapple carrot cake muffins in an airtight container for up to 5 days.
- For a smoother texture, make sure to grate the carrots finely. This helps them blend seamlessly into the batter and prevents large chunks. Avoid using pre-shredded carrots, as they can be too dry and affect the texture of the muffins.
- Drain the pineapple and do not squeeze it to remove excess liquid. This will help to maintain the moisture of the muffins.
- If you only have canned sliced pineapple, you can make crushed pineapple at home. Simply blitz the pineapple slices in a blender or food processor a few times until they reach the desired consistency.
- Gently fluff the flour and level it off in the measuring cup. This will help prevent using too much flour and result in dense muffins.
- Mix the batter just until the ingredients are combined. Overmixing can make the muffins dense and tough.
- Use a toothpick to check for doneness. Insert it into the center of a muffin; if it comes out clean or with just a few crumbs, the muffins are ready.
- Allow muffins to cool completely in the pan before transferring them to an airtight container. This helps them set up and keeps them from becoming soggy.
Nutrition
Calories: 139kcalCarbohydrates: 22gProtein: 2gFat: 5gSaturated Fat: 0.5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 4gSodium: 199mgPotassium: 64mgFiber: 1gSugar: 9gVitamin A: 1782IUVitamin C: 1mgCalcium: 46mgIron: 1mg
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