mga ito Pineapple Carrot Muffins are simple and delicious egg-free, dairy-free muffins with a moist crumb loaded with fruit flavors.
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Pineapple Carrot Muffins
mga ito Pineapple Carrot Muffins are simple and delicious egg-free, dairy-free muffins with a moist crumb loaded with fruit flavors.
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Servings: 12 muffins
Mga Calorie: 203.1 kcal
Ingredients
- 1 ½ tasa Flour ng Lahat-Lyong - (tala 2)
- ⅔ tasa Hindi Pinong Cane Sugar - (tala 3)
- ⅓ tasa Ginadgad na Niyog (Walang Tamis) - (tala 7)
- 1 ½ kutsarita Paghurno Powder
- 1 kutsarita kanela
- ¾ tasa Coconut Milk - (tala 1)
- ½ tasa Banayad na Lasa ng Langis ng Oliba - (tala 4)
- 2 kutsarita Vanilla Extract
- 1 tasa Ginadgad na Karot - (tala 5)
- ½ tasa Canned Crushed Pineapple - (tala 6)
Opsyonal
- ½ kutsarita Asin
tagubilin
- 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.
- Hatiin nang pantay ang batter sa 12 butas ng 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.
Mga Tala
Tandaan 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!
Tandaan 2: Or white spelt flour, or white wholewheat flour. For a gluten-free version, use my gabay sa pagpapalit na walang gluten.
Tandaan 3: Or any other granulated sugar you like including brown sugar or coconut sugar.
Tandaan 4: Or other light flavor oils like canola oil.
Tandaan 5: Or pulsed in your food processor for smaller pieces.
Tandaan 6: Fresh or canned I am using canned.
Tandaan 7: Or chopped walnuts.
Aysing: You can frost the muffins to form cupcakes. You can use one batch of my vegan frosting recipe for an easy cupcake frosting to pipe on top. Or, for a light spreadable frosting, use my coconut cream frosting recipe.
Imbakan: 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.
Pagkain
Paglilingkod: 1keik | Mga Calorie: 203.1kcal | Carbohydrates: 27.6g | Protina: 1.8g | Taba: 10.4g | Saturated fat: 2.3g | Polyunsaturated Fat: 1g | Monounsaturated na taba: 6.6g | Sosa: 164.5mg | Potassium: 77.1mg | Hibla: 1.1g | Asukal: 14.7g | Vitamin A: 1787.4IU | Bitamina B12: 0.2Pg | Bitamina C: 1.6mg | Bitamina D: 7.4Pg | Calcium: 45.2mg | Iron: 1mg | magnesiyo: 10.2mg | Posporus: 35.1mg | Zinc: 0.2mg
Ingredients at Substitutions
Ibinibigay sa iyo ng talatang ito ang lahat ng aking mga tip sa pagpili ng mga tamang sangkap. Para sa buong recipe na may kasamang mga sukat, mag-scroll papunta sa recipe card sa ibaba ng post!Pumunta sa Buong Resipi
You only need a handful of ingredients for this recipe. Here’s how to pick them.
- Flour ng Lahat-Lyong – This forms the base of the muffins. White spelt or white whole wheat flour also work. For a gluten-free version, use my gabay sa pagpapalit na walang gluten.
- Hindi Pinong Cane Sugar – This sweetens the muffins. Brown sugar or coconut sugar are also suitable.
- Ginutay-gutay na buko – This adds texture and flavor. Chopped walnuts or raisins are also great.
- Paghurno Powder – This helps the muffins rise and gives them a soft and fluffy crumb.
- kanela – For flavors.
- Coconut Milk – This adds moisture. Almond, oat, soy, or dairy milk are also suitable.
- Banayad na Langis ng Oliba – This makes the muffins super soft. Canola oil also works.
- Vanilla Extract – For more flavors.
- Ginadgad na Karot – 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.
Pagsamahin ang mga tuyong sangkap sa isang malaking mangkok.
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).
Mga Tip sa Pagbe-bake ni Carine
Hayaan ninyong ibahagi ko ang ilan pang mga tip para sa perpektong muffins.
- Pagkakaiba-iba ng lasa – 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.
- Spice it Up – Add a pinch of ginger or nutmeg for extra flavor.
- Cupcake Transformation – Frost the muffins with my coconut cream frosting for a cupcake version.
- Kahit Mixing – 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.
Kaya salamat
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.