Alcuni degli Muffin all'ananas e carota are simple and delicious egg-free, dairy-free muffins with a moist crumb loaded with fruit flavors.
Anche se la ricetta completa si trova qui sotto, non perderti tutti i miei consigli più in basso, tra cui suggerimenti su come sostituire gli ingredienti, consigli di cucina e foto passo passo!
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Muffin all'ananas e carota
Alcuni degli Muffin all'ananas e carota are simple and delicious egg-free, dairy-free muffins with a moist crumb loaded with fruit flavors.
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Dosi: 12 muffin
Calorie: 203.1 kcal
Ingredienti
- 1 tazza Farina XNUMX - (nota 2)
- ⅔ bicchiere Zucchero di canna non raffinato - (nota 3)
- ⅓ bicchiere Cocco grattugiato (non zuccherato) - (nota 7)
- 1 cucchiaino da tè Lievito in polvere
- 1 cucchiaino da tè Cannella
- ¾ bicchiere Latte di cocco - (nota 1)
- ½ bicchiere Olio d'oliva dal sapore delicato - (nota 4)
- 2 cucchiaini Estratto di vaniglia
- 1 bicchiere Carote grattugiate - (nota 5)
- ½ bicchiere Canned Crushed Pineapple - (nota 6)
Opzionale
- ½ cucchiaino da tè Sale
Istruzioni
- Preheat the oven to 350 °F (180 °C). Line a 12-hole muffin tray with a paper liner. Set aside.
- In a large mixing bowl, combine flour, sugar, shredded coconut, baking powder, cinnamon, and salt if used.
- Make a well in the center of the flour and add coconut milk, light olive oil, and vanilla extract.
- Combine, scraping down the sides to bring all the ingredients together and a smooth batter forms.
- Fold in crushed pineapple and grated carrots. Stir to evenly incorporate.
- Dividete l'impasto in modo uniforme nei 12 stampini per muffin.
- Bake the muffins on the center rack of your oven for 25-30 minutes at 350 °F (180 °C) until they are golden brown and a pick inserted in the center comes out clean.
- Let them cool down on a rack completely.
Note
Note 1: Or any milk you love like almond milk, oat milk, soy milk, or milk if you use dairy in your kitchen. This is not canned coconut milk!
Note 2: Or white spelt flour, or white wholewheat flour. For a gluten-free version, use my guida alla conversione senza glutine.
Note 3: Or any other granulated sugar you like including brown sugar or coconut sugar.
Note 4: Or other light flavor oils like canola oil.
Note 5: Or pulsed in your food processor for smaller pieces.
Note 6: Fresh or canned I am using canned.
Note 7: Or chopped walnuts.
Smerigliatura: You can frost the muffins to form cupcakes. You can use one batch of my ricetta glassa vegana for an easy cupcake frosting to pipe on top. Or, for a light spreadable frosting, use my coconut cream frosting recipe.
Archiviazione: Store the muffins in the fridge in an airtight container for up to 4 days. Freeze up to 1 month in Ziploc bags in the freezer.
Alimentazione
Servendo: 1muffin | Calorie: 203.1kcal | Carboidrati: 27.6g | Proteine: 1.8g | Grasso: 10.4g | Grassi saturi: 2.3g | Grassi polinsaturi: 1g | Grasso monoinsaturo: 6.6g | Sodio: 164.5mg | Potassio: 77.1mg | Fibra: 1.1g | Zucchero: 14.7g | Vitamina A: 1787.4IU | Vitamina B12: 0.2mcg | Vitamina C: 1.6mg | Vitamina D: 7.4mcg | Calcio: 45.2mg | Ferro: 1mg | Magnesio: 10.2mg | fosforo: 35.1mg | zinco: 0.2mg
Ingredienti e sostituzioni
In questo paragrafo troverete tutti i miei consigli su come scegliere gli ingredienti giusti. Per la ricetta completa con le dosi, scorrete fino alla scheda della ricetta in fondo all'articolo!Vai alla ricetta completa
You only need a handful of ingredients for this recipe. Here’s how to pick them.
- Farina XNUMX – This forms the base of the muffins. White spelt or white whole wheat flour also work. For a gluten-free version, use my guida alla conversione senza glutine.
- Zucchero di canna non raffinato – This sweetens the muffins. Brown sugar or coconut sugar are also suitable.
- Cocco grattugiato – This adds texture and flavor. Chopped walnuts or raisins are also great.
- Lievito in polvere – This helps the muffins rise and gives them a soft and fluffy crumb.
- Cannella – For flavors.
- Latte di cocco – This adds moisture. Almond, oat, soy, or dairy milk are also suitable.
- Olio d'oliva leggero – This makes the muffins super soft. Canola oil also works.
- Estratto di vaniglia – Per più gusti.
- Carote grattugiate – This adds moisture, sweetness, and a hint of flavor.
- Canned Crushed Pineapple – For sweet, tropical flavors and moisture. Fresh pineapple also works.
How to Make Pineapple Carrot Muffins
This recipe is super simple, here’s how to make these muffins in a few pictures.
Unire gli ingredienti secchi in una ciotola capiente.
Incorporate the liquid ingredients and shredded carrots.
Stir the batter until it’s just combined and transfer it to a muffin tin.
Bake the muffins on the center rack of your oven for 25-30 minutes at 350 °F (180 °C).
I consigli di Carine per la pasticceria
Ecco qualche altro consiglio per preparare muffin perfetti.
- Variazione di sapore – Swap shredded coconut for dried raisins or chopped nuts to create new muffin flavors.
- Fresh Pineapple Precision – When using fresh pineapple, crush the chunks in a food processor and measure the crushed flesh, not the juice.
- Rendere più interessante – Add a pinch of ginger or nutmeg for extra flavor.
- Cupcake Transformation – Frost the muffins with my glassa alla crema di cocco for a cupcake version.
- Miscelazione uniforme – Combine the wet and dry ingredients just until a smooth batter forms. Overmixing can make the dough dense and dry.
Hi, can I use date sugar instead of the cane sugar?
Date sugar doesn’t melt and firm up baked goods as it’s basically dried dates pulsed into a small texture. It will make the muffins super moist, more fragile and darker.
is canned coconut milk?
No, packaged coconut milk or any milk you love like oat, soy, almond.
Just want to say how much I enjoy your recipes. You write them in a way that is so easy to follow, and to print and the tips and alternative ingredients are really helpful. I’ve recommended your recipes to friends.
Quindi grazie
Alison
Thank you so so much, it’s the most beautiful thing I read this morning. I am so happy you enjoy what I do Alison. I look forward to read your next comment on a recipe you bake. Carine.
Hi, I often sub out the oil in recipes for applesauce. Will this work in this recipe?
It’s a great oil-free trick when the recipe doesn’t contains too much moisture from other ingredients. Here the muffins already contains pineapple, carrot so if you use applesauce, the will be gummy and they won’t bake well.
Absolutely delicious! we put a little rough sugar on top and slight broil to get the tops a little crunchy after full bake. Lessened the coconut sugar as pineapple and carrots are sweet. Great hit with everyone. Have made them 2x already. Thank you
I like your idea to add sugar on top and broil! so clever, thanks for sharing with me and for baking my recipes!
What size can for the crushed pineapple? Is the pineapple drained or not?
The size of the can doesn’t matter, the recipe calls for 1/2 cup of crushed pineapple, from a can. It means you pack the crushed pineapple in a measuring cup, size 1/2 cup 125ml, to add in the batter.
on the instructions step two you mention:
In a small mixing bowl, whisk lemon juice and almond milk. Set aside.
but there’s not lemon juice or almond milk in the ingredients list. or I missed something here?
Sorry about that, this step shouldn’t show in this recipe. I updated the recipe properly. Thanks for spotting my typing mistake.