Dairy-Free Pineapple-Carrot Muffins

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.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 9 persons



  1. Step 1

    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.
  2. Step 2

    Heat vegan butter in the microwave in 30-second intervals until melted. Allow to cool.
  3. Step 3

    Preheat the oven to 375 degrees F (190 degrees C). Lightly grease or line 9 cups of a standard muffin tin.
  4. Step 4

    Place flour into a large measuring cup. Add baking powder, baking soda, and salt; stir with a fork.
  5. Step 5

    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.
  6. Step 6

    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.