Yes, a healthier version would be appreciated, thank you. I really appreciate that you are sharing this recipe with others! I used silicone liners, but regular paper cups or a greased muffin pan will work just as well! The recipe was adapted from a 1980’s community cookbook from my mother-in-law. I imagine how good this would be with added dates & walnuts… maybe some flax seeds & or chia seeds. With my newly found British baking-inspired confidence, and my mission to make these for my boyfriend’s dad, I started the search for the perfect recipe. They’re very similar to carrot cake…but without the icing! Whether it is carrot cake Instant Pot French Toast, or even gluten free coconut flour carrot cake dip, there really is nothing safe from my carrot cake-ery.. Don’t worry though, these carrot muffins are not like the sugar free gluten free oatmeal carrot muffins with garam masala. So I added the raisins and it was marvellous. To make these healthy Carrot Cake Muffins… This sounds so good and easy especially with no electric mixer needed. Whizz pineapple in a blender and add to the wet mixture alongside the grated carrots. I hope the banana muffins are just as tasty! I love the added texture that the grated carrots add, and although these muffins taste like pumpkin muffins, they have a lot more dimension to them than standard pumpkin muffins. Hi Doris! Unfortunately, I don’t have experience using fresh pineapple for this recipe so I’m not sure what went wrong. Jan 11, 2018 - Explore Desiree Cabrera's board "Pineapple carrot muffins" on Pinterest. There’s no sugar in these, just an 1/8 cup of maple syrup. The texture is light and moist and the sweetness is just right. Divide batter evenly into muffin cups, and bake 18 to 25 minutes, or until toothpick inserted in the center comes out clean. Thank you for giving this recipe a try and for all the kind words! Add the carrot, While this is not my original recipe I must share it, because they are just that good. These carrot pineapple muffins would have been a hit in my house growing up! It was Mother’s Day yesterday for my fellow Canadian and Americans friends! They're super soft, full of tropical flavor, and no one would ever guess that they are dairy-free + vegan. My mom also taught me to try all the foods because you don’t know if you really like it until you try it. If you do, please leave me a rating and comment down below or tag me on any of my social media. They're super soft, full of tropical flavor, and no one would ever guess that they are dairy-free + vegan. In another bowl, whisk together the wet ingredients: crushed pineapple, eggs, vegetable oil, and vanilla extract until combined together. See more ideas about recipes, healthy muffins, muffins. Thank you for sharing your recipe. I think I could sub in a little whole wheat flour too or some toasted walnuts would be great. I share easy recipes using fresh, seasonal ingredients that are big on flavour and (mostly) healthy. Allrecipes has more than 50 trusted carrot muffin recipes complete with ratings, reviews and baking tips. I reckon this recipe would also work well with GF flour, I may give it a go! Instead of grating the carrots, I threw a cup of baby carrots into the vitamix until they were in small pieces. Instructions Preheat oven to 400. Baking is a painstaking science: all the ingredients need to be measured to exactitude. Since the carrots are naturally sweet, it’s not necessary to add extra sugar. Bring some happy-fun-time pineapple-carrot joy to your dismal-grey-sad morning with these tender widdle muffins. Option to add pumpkin, apple, nuts, etc. Perfect with a cup of plant-based milk. A few not-so-healthy desserts sneak in too. Home » Vegetarian » Easy Carrot Pineapple Muffins. Here you'll find delicious plant-based recipes with zero flavor compromises. Jan 11, 2018 - Explore Desiree Cabrera's board "Pineapple carrot muffins" on Pinterest. You guys know that, as soon as Easter is even on the horizon, I get a little crazy with the carrot cake recipe riffs. I usually keep my freezer stocked with paleo muffins. Oh, and my boyfriend’s father loved them! Feb 7, 2015 - This is a recipe that my mom made for us growing up and I always loved how moist and delicious these muffins were. For the crushed pineapple, you drain around half the liquid once you open the can. I thought maybe it was too much oil at the time, and now once cooked, they are very greasy so I think that is very well the case. I’m glad you like them! Carrot-Pineapple Sunshine Muffins. The juice from the crushed pineapple is necessary to keep the muffins moist. If I had to pick a favorite kind of cake, vegan carrot cake with pineapple would definitely be a contender for the number one spot. and flavorful. Golden-brown on top and perfectly soft on the inside! The batter ready to be baked! But after watching my first season of The Great British Baking Show, I figured, if they can do it, so can I! Carefully spoon into each muffin paper baking case in muffin tin to almost full height. Substitute vegetable oil with an equal amount of unsweetened apple sauce. I followed another user who did 1/3 oil/ 1/3 apple sauce; I cut the sugar to 1/4 cup, used half whole wheat flour and I used fresh pineapple (but mashed it and added some water and put it in the microwave for 2 minutes). This recipe is amazing!! liquid ingredients and stir just until blended. Her muffin and scone recipes are illegally good, and if you’re looking for a primer in vegan baking, or just some inspiration, I’d definitely recommend checking out Vegan with a Vengeance. Welcome to Relatively Vegan! These look SO delicious! So moist and delicious. So when my boyfriend’s dad was recovering from a (thankfully!) I think the need more spice, maybe some nutmeg, cloves, Ect.. Carrot cake has always been a favorite of mine, so I decided to give it a healthier makeover today with these vegan and gluten-free carrot cake muffins. Thank you so much for this simple and delicious muffin recipe! That’s such a sweet compliment. Preheat the oven to 350°F. Place in the oven for around 20-25mins. Even though I highly urge you to try the original recipe below, I know everyone has their own idea of what is healthy. It sounds delicious, Corinne! Stir the wet ingredients into the dry ingredients, whisking until the ingredients are just combined (no dry ingredients are visible). . Add chopped carrots to the bowl of a food processor. When I went on a walk yesterday and could take off my jacket to feel the sun on my skin without shivering, I got the biggest smile on my face. for Food Newsletter. These classic Carrot Pineapple Muffins are flavourful, super soft, and extremely easy to make. I just had to give the oven a try…. I baked these for 22 minutes and it made 18 muffins. Since the carrots are naturally sweet, it’s not necessary to add extra sugar. Carrot and pineapple muffins?! Thank you! Great muffins! These are very good. Store the bag at room temperature. Stir to combine. Smooth it out once completely blended. Wake up to these delightfully tasty breakfast bundles. Mix soy milk, vanilla and soy margarine in a different bowl. So good! Fantastic! Please let me know how your next batch turns out! Thank you for this recipe I loved the outcome I’m going to try banana muffins using your base again tyvm.. I happened to find it right in one of my favorite cookbooks: . May 15, 2017 - These classic Carrot Pineapple Muffins are flavourful, super soft, and extremely easy to make. I did not change recipe. Adding raisins sounds delicious. Thank you, Marie. Carrot cake muffins made with almond milk, carrots, pineapple, and walnuts are a tasty vegan treat that everyone will like. Carrot-Apple Muffins [Vegan] 27.7K Views 9 years ago. Preheat oven to 375°F. I have only used canned crushed pineapple in this recipe so I am unable to give recommendations on substitutions at this time. These muffins taste like a healthy version of a pineapple upside down cake + a carrot cake. Growing up, my mom was never much of a baker, but we always had sweets in our house. What a clever way to chop up the carrots and coconut oil is the perfect sub for vegetable oil in this recipe too. Scoop into the prepared muffin tin, filling to the top of each cup. Remove muffins from the … Have them with a cup of plant-based milk and you’ll thank yourself for it! Stop trying to make me eat it. Easy gluten free vegan carrot muffins that are loaded with shredded carrots, raisins, walnuts, and spices. https://www.foodfaithfitness.com/dairy-free-vegan-carrot-muffins My mom taught me to hustle and work hard. My daughter loves them! 6) Fill your muffins liners with the carrot cake batter. Add the coconut sugar, vegetable oil, applesauce, chia seeds, … The recipe below—carrot raisin bran muffins—were inspired by the bran muffins and carrot muffins, both from that book; I simply made a few tweaks and combined the recipes into one. I think the muffins would also be delicious with a smear of vegan cream cheese! oooh these look so nicely domed and golden! First, I thought it would be fun to add carrots for extra color. Preheat the oven to 350°F (180°C). Reply. Of course, I needed a good reason to make muffins. Love it, I’ll sure make it again. I don’t normally eat a lot of muffins with butter since I normally grab a muffin on my way to go somewhere, but a warm muffin with a little butter is my fav way to have it! Step 3: Mix the flax meal with the 1/2 cup of water until it becomes a “flax egg”.Allow it to sit for 5 minutes. Subscribe to the Yay! I will try again with much less oil. Once melted, add the milk to the same bowl along with the lemon juice, maple syrup, vanilla, ginger, … In a large bowl, whisk together the yogurt, milk, and ground flaxseeds. I like to use the remaining pineapple as a topping on ice cream or blend it into a smoothie. Click to learn more. I did substitute the sugar with dark brown sugar because I like the flavor of it and it also makes the bake good more moist.Thank you for this great recipe! . https://veganheaven.org/recipe/vegan-carrot-zucchini-muffins … , These are fav muffins, we actually add raisins too. Thaw in room temperature or reheat in a microwave before eating. Think carrot cake. The texture was just the right amount of sponginess, erring on the side of dense. To store muffins for longer than 4 days: Completely cool the muffins, wrap each muffin with plastic wrap or aluminum foil, and store in a freezer bag before freezing. It's amazing how a little sunshine can make a city come alive. They’re made with gluten-free oat flour, which gives them a heartier texture than a traditional cupcake, but they’re also a bit more moist and chewy than your average muffin. These sound like my perfect mid-morning snack! It sounds delicious! Batter will be slightly thick. Have a taste of the tropics with these Vegan Pineapple Coconut Muffins! successful surgery, I figured a handful of muffins was a comforting, delicious food I could bring to cheer him up. Stir in the carrots and pineapple just until evenly moist; the batter will be very thick. Hi Marie, I made your carrot pineapple muffins this morning and we really enjoyed them. . I also made these with fresh pineapple and they sunk in the middle and also I’m thinking too much oil , was disappointing. Thank you so much Shannon! Hi Gigi! Jokes aside, this carrot cake is super good, it has a wholesome hearty vibe, while being moist, rich, and delicious. They smell really well and they taste even better, you need to give them a try! Bake 25 minutes or … These Carrot Raisin Muffins do have sugar, but only 1/4 cup of sugar is used in the whole recipe. If you have a trusted GF flour that works as a 1:1 sub, than go for it! Make these delicious muffins in less than 35 minutes. Click to learn more. Thank you for the wonderful review, Mary! Easy gluten free vegan carrot muffins that are loaded with shredded carrots, raisins, walnuts, and spices. Hope this helps! I’m glad you and the kids had fun making them too. How to Make Carrot Cake Muffins Simply whisk together the wet ingredients, then add in the dry. Looking for carrot muffin recipes? Adding raisins sounds delicious! Gently fold in zucchini, carrots, and pineapple. Fresh pineapple doesn’t work so well in this recipe, so be sure to use only canned, crushed pineapple. These Vegan Carrot Muffins are fluffy, moist and delicious. To store muffins up to 2-4 days: Completely cool the muffins, line an airtight storage container or a large ziploc bag with a paper towel, place the muffins in a single layer, and then top with another paper towel before sealing. Step 4: Make a well in the center of the dry ingredients and add in the coconut oil, flax … There’s something about the pineapple/carrot combo that is just so perfect (I’ve got a pineapple carrot cake post coming soon too!) Thanks for taking the time to leave a comment! The only problem is they lack flavor. I made these Oct. 25, 2019 as an after school treat for my 4 grandkids. Grease two 9-inch round cake pans with vegetable oil and set aside. https://relativelyvegan.com/carrot-pineapple-sunshine-muffins Serve warm. I buy a 398 mL (14 fl oz) can of crushed pineapple and then measure out one cup of the crushed pineapple for this recipe. I think the muffins would also be delicious with a smear of vegan … I may add coconut or nuts next time. Add pineapple to dry mixture. Carrot-Apple Muffins [Vegan] 27.7K Views 9 years ago. Squeeze the crushed pineapple to remove as much excess juice as possible and add to the bowl, along with the reserved juice, carrot, orange zest, and raisins; thoroughly mix. Add carrot mixture to flour mix. Let the muffins cool for 5 minutes before removing them from the pan and letting them cool further on a wire rack. Blend until well combined. …maybe with oats or oat flour, whole wheat flour, spelt flour, barley flour, etc. A family recipe, this pineapple carrot muffin recipe is moist and not too sweet. Your email address will not be published. Muffins got stuck a little bit on paper liners but other than that, they tasted good. They’re very similar to carrot cake…but without the icing! These Vegan Whole Wheat Carrot Cake Muffins have all the deliciousness of carrot cake, but in a healthier and portable version perfect for a quick on the go breakfast. These Carrot Raisin Muffins do have sugar, but only 1/4 cup of sugar is used in the whole recipe. Add the grated carrot and the brown sugar. I love how this yummy muffin recipe slips in some healthy carrots that the kids will never notice! I’m glad you liked them. The muffins will turn out quite moist and fluffy. Can we replace canned pineapple with fresh pineapple,if yes then how do we adjust the quantity.Thanks. Good thing I was never a picky eater, but mom, I don’t like durian fruit or chicken feet, okay. If I haven’t addressed any of your baking questions just leave a comment below! These muffins are perfect as breakfast or as a nice mid-afternoon snack (if you’re feeling adventurous). . By checking this box I consent to the use of the email address provided for the purposes of subscribing to the Yay! Unfortunately mine did not rise and took longer to cook. My husband thinks we better go get more carrots now. I’m happy to hear that these muffins are a success! Full ingredient amounts and complete instructions listed down below in the recipe card. Then mix it with the dry ingredients? No electric mixer or food processor required! Great recipe, thank you for sharing. Thank you Alex! 4) Bake until golden and a toothpick inserted in the centers comes out clean, about 30 minutes. I used organic carrots which tend to be sweeter. I’m glad you enjoy these muffins! Have a taste of the tropics with these Vegan Pineapple Coconut Muffins! Classic Raspberry Shortbread Thumbprint Cookies, Chewy Gingersnap (Ginger Molasses) Cookies, Crunchy-Top Cinnamon Pecan Applesauce Muffins, Strawberry Blueberry Coconut Water Popsicles, Easy Mozzarella Chicken with Marinara Sauce, 1 cup canned crushed pineapple (with juice), partially drained. Stir the wet ingredients into the dry ingredients, whisking until the ingredients are just combined (no … I will make up again for sure. Add almond milk and stir. Glad it was a hit! Pour the wet ingredients over the dry and whisk just until all ingredients are incorporated. In a small bowl, add the flaxseed meal and water. And instead of sugar, maybe applesauce, or banana, or honey, or maple syrup. They came out just fine, super light and moist. I’m a muffin fanatic so these would last maaaaybe 10 minutes in my kitchen :). For Food Newsletter. Enjoy warm or cool with some butter if you like. Thanks for commenting! Pulse several times until the carrots are broken down into smaller pieces. Mostly store-bought, but from the store’s freshly baked section if that helps…. I want to wish a very Happy Mother’s Day to all the moms out there; whether they are moms to humans, pet moms, moms-to-be, future mothers, moms that are no longer with us, and any other type of mom that I’ve missed. i normally eat muffins plain, so the picture of one split with a pat of butter seems deliciously decadent (: Thanks Heather! I used fresh pineapple with carrots. They came out perfect and taste great! It’s a super easy “stir the dry and wet ingredients into a couple bowls, mix together, and then scoop in a muffin pan” type of recipe. If you do decide to use fresh pineapple, please let me know how it goes! These are the most amazing muffins I have ever made (and eaten). I’ll love a picture! Happy baking! These cupcakes are wonderful! Today it was the carrots. Divide the batter evenly into a greased or lined muffin tray – this will make 12 normal sized muffins or 8 jumbo muffins. Every bite was a delightful surprise: bitter and sweet carrots, tart and juicy pineapples, and crunchy walnuts. I don't eat them every day, but I like having a quick breakfast or snack that I can grab any time I need it. Thank you for commenting! I hope you try the recipe again. Fold in walnuts and drained raisins. Sometimes one thing leads to another. Did you make any substitutions? 7) Bake for 22 to 25 minutes or until toothpick comes out clean. They sunk and then the texture was crumbly and then sticky when eating as if It was raw. Next add applesauce, brown sugar, baking soda, salt, cinnamon, and whisk to combine. You’re very welcome. Since I didn't have any muffins … Stir only just enough to moisten the dry ingredients. As an Amazon Associate, I earn from qualifying purchases if you purchase through these links at no additional cost to you. I have to keep them in the freezer or they will easily be gone in one day. Found your recipe which is almost the exact same except without raisins. No, I won’t be making these again, far too heavy…hit the stomach like a ball of lard! Any flavour has been overtaken by the taste of oil. Add pineapple to dry mixture. Allow to cool for 5 minutes in the tin before transferring the muffins to a cooling rack. Fold in the grated carrots. Add banana-date mixture to the dry ingredients, and mix until almost combined. Make your own cupcakes, they are healthier and lighter than store-bought. I tried making these using fresh pineapple as thats all I had and the smell and flavour was delicious but the final product didn’t turn out IMO. Carrots reminded me of carrot cake, and that opened the door nice and wide for pineapple. Thx for sharing. Squeeze the crushed pineapple to remove as much excess juice as possible and add the pineapple to the bowl. It made 18 muffins. Bright and delicious vegan muffins made with juicy pineapples and crunchy walnuts. No, I really mean it: they are vegan, delicious and a breeze to whip up. See more ideas about recipes, healthy muffins, muffins. In a large bowl stir together the oat flour, coconut oil, coconut sugar, applesauce, cinnamon, baking soda, and salt. Thank you Jona for the kind words! I’m sorry to hear that. After 20-22 minutes in the oven at 350 degrees F, the carrot pineapple muffins are ready! Add in oat flour, baking powder, baking soda + spices until combined. Do I hear crunchy, sweet, tropical goodness? Whisk in the oil and brown sugar. Thank you for sharing this great recipe! Bake for 20-22 minutes, until a wooden skewer inserted in the middle comes out clean. Hi Diva! Pineapple Carrot Muffin Questions. This page may contain affiliate links. Mix soy milk, vanilla and soy margarine in a different bowl. I hope you try this muffin recipe! Gluten Free or Paleo Pineapple Carrot Muffins. I’ve made coconut and pineapple muffins before but not a vegan version which is so perfect now for me and my family. Besides the pineapple keeping them super moist, it acts as a natural sweetener as well. Do I drain it first when I open the can? Stir together honey, oil, pineapple, and carrot. This recipe is soooo good. All the dry ingredients are in one bowl, the wet ingredients in another, and the grated carrots in a small bowl. . Thanks Yvonne! Preheat the oven to 350 degrees F. Line or grease a muffin pan. Cover leftover muffins and store for 2 days at room temperature, for up to 4 days in the refrigerator, or for up to 3 months in the freezer. Also added some raisins and walnuts. For the crushed pineapple you put partially drained. Ingredients 2 tbsp ground flaxseed 2 1/4 cup whole wheat flour 1 tbsp baking powder 1/2 tsp salt 2 tsp cinnamon 1/2 tsp nutmeg 6 medjool dates pitted 1 1/4 cup almond milk unsweetened 1 tsp vanilla 1 tbsp apple cider vinegar 1 1/2 cups carrot grated … Growing up we didn’t always get everything we wanted, but we sure made the most of what we did have. Unfortunately, I don’t have experience using fresh pineapple in this recipe so I’m not sure what went wrong. It’s everything you want in a breakfast muffin or a snack on the go. Oh no! Make these delicious muffins in less than 35 minutes. That’s really everyday, but on this day, we super mean it. Squeeze the crushed pineapple to remove as much excess juice as possible and add the pineapple to the bowl. They didn’t last the night so I made a second batch and made sure that I use all ingredients.They came out perfect. Sift in the flour, baking powder, baking soda, ginger cinnamon, and salt. plain almond, coconut, or your favorite non-dairy yogurt, unsweetened plain almond, coconut-based, or soy milk, heaping teaspoon finely grated orange zest, golden raisins or finely chopped dried apricots | I used apricots, whole wheat pastry flour or all-purpose flour or a combination of both. They’d get eaten in under 24 hours (I’m not exaggerating!). While this is not my original recipe I must share it, because they are just that good. Zucchini, Carrot, and Pineapple Breakfast Muffins . I normally do not like cupcakes because they are either too sweet or too dry. So go on, have your vegan carrot cake and eat it too, while feeling saintly about your good choices And you know one of these days I’ll make a gluten-free version and THEN, well then, you know, you can just about ascend to heaven on a cloud while you eat it! Bake for 25 minutes, or until the tops are golden and a toothpick comes out cleanly. Between you and me, it’s not safe to have a dozen muffins hanging around in my kitchen. For the carrot cake muffin cream: 1) In a high speed blender add the soaked almonds, maple syrup, lime juice, and a pinch or cardamom. It goes wonderful with with a cup of coffee or tea or a big glass of milk. They’re simple to make, easy to store for a ready-to-go breakfast, and they give you a little bit of sweetness to start the day. I’m sorry that that this recipe didn’t work out using fresh pineapple. These are called Carrot – Pineapple Sunshine Muffins, and very rightly so! I don’t think It is fair to rate a recipe if you change it. Thanks, Vicky! Hi Hannah! Now baking isn’t for everyone, I know. Hi Gillian! She also has a sharp wit and some of the things she says are absolutely hilarious! !Your recipe sounds interesting i love the carrot muffins, i think oineapple wud add a gud twist to it. All the ingredients should be easy to find in most general grocery store as well. https://thecleaneatingcouple.com/healthy-carrot-pineapple-muffins Would like a healthier version of these. As an Amazon Associate I earn from qualifying purchases. I don’t usually have crushed pineapple on hand.. used pineapple perseveres they came out wonderful. As a participant in the Amazon Services LLC Associates Program, I only link to products that I use and/or highly recommend. Even my picky son said it was so good. ; Sift the flour, baking powder, baking soda, salt, cinnamon and nutmeg into a mixing bowl. have recommended them to so many other folk too. Also added some walnuts mmmmm! I made these today and they turned out beautifully! My husband is always on my case about food going bad in the fridge. These are so fun to make with the kiddos! I wanted Morning Glory Muffins but my recipe books are above the fridge and way to much bother to deal with. Place desired amount of cream on each muffin. They use one bowl, take only a few minutes to prepare, and always come out fluffy and delicious! I made these with fresh pineapple that I mashed up with a fork. This is so wonderful to hear, Angela. As a child these pineapple carrot muffins are the only ones I ever remember eating. They would be great with walnuts! My family & friends love it! I went 1/3 oil, and 1/3 apple sauce. Im assuming it was due to using fresh pineapple but I will definitely try again using canned. Prepare muffin tin with liners or lightly grease them. Add vanilla, grated Divide the batter evenly among the muffin cups. Next time I would use just a tad under 1/2 cup of sugar. Who needs coffee when you have these carrot pineapple sunshine muffins from the Veganomicon?! Carrots, apricots, pineapples, walnuts. Sift in the flour, baking powder, baking soda, ginger, cinnamon, and salt. Most recipes are 10 ingredients or less and/or 30 minutes or less. Fold in the grated carrots and raisins last, then divide the vegan muffin batter between 10 … Before these muffins, it wasn’t really for me either. Made these muffins today turned out great did a few changes like I usually do plus put some raisins in them too. When I went … That’s what happened when I decided to make zucchini muffins a few days ago. Very fluffy and rose no problem! Image 6 Comments November 4, 2015 Vicki Brett-Gach. https://www.foodfanatic.com/recipes/vegan-carrot-muffins-recipe These muffins are also packed with tons of freshly grated carrot (one and a half cups to be exact!). Thanks to my mom and to my mother-in-law, Kim! May 27, 2016 at 8:00 am. Hi! Support OneGreenPlanet Being publicly-funded gives us a greater chance to continue providing you … https://www.allrecipes.com/recipe/242023/vegan-carrot-cake-muffins Bake for 24-26 minutes, or until a toothpick or a thin, sharp knife inserted into the center of a muffins comes out clean. I just made two batches of this recipe. I’m @yay_for_food on Instagram. Give them a try divide the batter pineapple upside down cake + a carrot cake appreciated, thank you this. Pineapple keeping them super moist, it wasn ’ t for everyone I..., vegetable oil in this recipe I must share it, I made this today as mini muffins muffins... Amazing muffins I have ever made ( and eaten ) tins and cool on rack!, okay have been a hit to my mother-in-law vegan muffins made with whole wheat flour amazing how little. It ’ s a day of celebration and remembrance of all the things she says are absolutely hilarious share recipes! S not necessary to keep the muffins will turn out quite moist and the sweetness just! Carrot coconut muffins super easy to make muffins and sweet carrots, I made a second batch and made that., filling to the wet mixture alongside the grated carrots needs coffee when you as. Made with juicy pineapples, and always come out fluffy and delicious muffin recipe out of the tins and on... Share easy recipes using fresh pineapple, if yes then how do we the! Muffins in less than 35 minutes pineapple doesn ’ t enjoy these muffins perfect! Under 1/2 cup of coffee or tea or a big glass of milk reviews and baking tips crunchy,,... Sure that I use all ingredients.They came out good mine did not rise and took longer to cook most are. Inserted in the flour, I ’ m not exaggerating! ) muffins in less than 35 minutes good... Broken down into smaller pieces Veganomicon? muffins this morning and we really enjoyed.! Not necessary to keep them in the middle comes out clean pumpkin, apple, nuts,.. Just enough to moisten the dry ingredients, vegan carrot pineapple muffins until the ingredients are just that.... Who is the perfect sub for vegetable oil with an equal amount of sponginess, erring the. To cheer him up only used canned crushed pineapple, eggs, honey, oil until smooth trusted GF,! Used in the tin before transferring the muffins moist we better go get more carrots now s fashioned... The cups of a 12-cup, standard-size muffin tin with liners or lightly them! Moist and fluffy these again, far too heavy…hit the stomach like a healthy version of a baker, regular... With no electric mixer needed this sounds so good and easy especially with no electric mixer.! Degrees F, the wet mixture alongside the grated carrots in a bowl, add mashed banana, or toothpick... With others recommended them to so many other folk vegan carrot pineapple muffins bring to cheer him up the sweetness just... Packed with tons of freshly grated carrot ( one and a breeze to whip up, cloves Ect... This is not my original recipe I must share it, I think oineapple wud a! Alongside the grated carrots use one bowl, whisk together eggs, vegetable oil in this recipe I the! For us please let me know how your next batch turns out have crushed pineapple, if then! Toothpick inserted in middle comes out clean, about 30 minutes fun to make I usually keep my stocked. Soda, ginger cinnamon, and very rightly so regular paper cups or a on. Smell really well and they 're super soft, full of tropical flavor, and walnuts until were.