Dairy-Free Pineapple-Carrot Muffins
Previously frozen pineapple is combined with carrots to make these light and airy muffins. These are great for a grab-and-go morning snack. Water replaces the traditional milk to keep this dairy free.
- Serves: 9 persons
- 1cup frozen pineapple chunks
- 4tablespoons vegan butter (such as Earth Balance®)
- 2cups all-purpose flour
- 2teaspoons baking powder
- ¼teaspoon baking soda
- ¼teaspoon salt
- ½cup water
- ¼cup white sugar
- ¼cup light brown sugar
- 1large egg
- 1medium lemon, zested
- ½teaspoon vanilla extract
- 1cup grated carrot
Step 1Thaw 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.
Step 2Heat vegan butter in the microwave in 30-second intervals until melted. Allow to cool.
Step 3Preheat the oven to 375 degrees F (190 degrees C). Lightly grease or line 9 cups of a standard muffin tin.
Step 4Place flour into a large measuring cup. Add baking powder, baking soda, and salt; stir with a fork.
Step 5Whisk 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.
Step 6Bake 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.