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.
Provided by Bren
Time 1h5m
Yield 9
Number Of Ingredients 13
Steps:
- 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 222.2 calories, Carbohydrate 39.5 g, Cholesterol 20.7 mg, Fat 5.8 g, Fiber 1.9 g, Protein 3.9 g, SaturatedFat 1.6 g, Sodium 276 mg, Sugar 15.9 g
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Jharana Rai
[email protected]I can't wait to try this recipe!
Suresh Rawal
[email protected]These muffins are the best!
Mhs Mahedy Sarkar
[email protected]I'm so glad I found this recipe. These muffins are a great addition to my breakfast rotation.
Donna Bonner
[email protected]These muffins are a delicious and healthy snack.
Julz Eiler
[email protected]I love how versatile these muffins are. I've made them with different fruits and vegetables and they always turn out great.
Bhuttasadar Abbas
[email protected]These muffins are a great way to get kids to eat their fruits and vegetables.
Botu Mahi
[email protected]I'm always looking for new dairy-free recipes and these muffins fit the bill perfectly. They're delicious and easy to make.
Charles Axsom
[email protected]These muffins are so moist and flavorful. I love the combination of pineapple and carrot.
Abdullah Asim
[email protected]I made these muffins for a potluck and they were a huge success. Everyone loved them!
Glenroy Walters
[email protected]These muffins are a great way to use up leftover pineapple and carrots.
Adeyombo Adekunle
[email protected]The muffins were easy to make and came out perfectly. I'll definitely be making them again.
Rana Elgahuod
[email protected]These muffins were a hit with my family! Even my picky eaters loved them.
Fresher Kamonya
[email protected]I was pleasantly surprised by how delicious these muffins were, considering they're dairy-free. They're a great option for those with dietary restrictions.
Rimsha Anees
[email protected]These muffins turned out moist and fluffy, with a perfect balance of sweetness and tanginess. The pineapple and carrot combination is a winner!