Pineapple Carrot Muffins

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www.theconsciousplantkitchen.com

These Pineapple Carrot Muffins are simple and delicious egg-free, dairy-free muffins with a moist crumb loaded with fruit flavors.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/pineapple-carrot-muffins/ or scan the QR code here ➡️

Prep Time15

Cook Time30

Total Time45

Servings: muffins

Calories: 203.1kcal

Author: Carine Claudepierre

Ingredients

1 ½ cups All-Purpose Flour (note 2)
⅔ cup Unrefined Cane Sugar (note 3)
⅓ cup Shredded Coconut (Unsweetened) (note 7)
1 ½ teaspoon Baking Powder
1 teaspoon Cinnamon
¾ cup Coconut Milk (note 1)
½ cup Light Olive Oil (note 4)
2 teaspoons Vanilla Extract
1 cup Grated Carrots (note 5)
½ cup Canned Crushed Pineapple (note 6)

Optional

½ teaspoon Salt

US Customary - Metric

Instructions

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.
Divide the batter evenly into the 12 muffin holes.
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.

Notes

Note 1: Or any milk you love like almond milk, oat milk, soy milk, or milk if you use dairy in your kitchen.

Note 2: Or white spelt flour, or white wholewheat flour. We don't recommend all-purpose gluten-free flour.

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.

Frosting: 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.

Storage: 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.

Nutrition