Dairy-Free Pineapple-Carrot Muffins
Description
Carrots and pineapple are a tasty combination in these light and airy muffins that are perfect for a grab-and-go snack.
Ingredients
•
1 cup frozen pineapple chunks
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4 tablespoons vegan butter (such as Earth Balance®)
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2 cups all-purpose flour
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2 teaspoons baking powder
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1/4 teaspoon baking soda
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1/4 teaspoon salt
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1/2 cup water
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1/4 cup white sugar
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1/4 cup light brown sugar
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1 large egg
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1 medium lemon, zested
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1/2 teaspoon vanilla extract
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1 cup grated carrot
Directions
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
Heat vegan butter in the microwave in 30-second intervals until melted. Allow to cool.
3
Preheat the oven to 375 degrees F (190 degrees C). Lightly grease or line 9 cups of a standard muffin tin.
4
Place flour into a large measuring cup. Add baking powder, baking soda, and salt; stir with a fork.
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
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.