DAIRY-FREE PINEAPPLE-CARROT MUFFINS

Dairy-Free Pineapple-Carrot Muffins image

Previously frozen pineapple is combined with carrots to make these light and airy muffins. These are great for a grab-and-go morning snack. Water replaces the traditional milk to keep this dairy free.

Provided by Bren

Time 1h5m

Yield 9

Number Of Ingredients 13

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Ingredients

1 cup frozen pineapple chunks
4 tablespoons vegan butter (such as Earth Balance®)
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup water
¼ cup white sugar
¼ cup light brown sugar
1 large egg
1 medium lemon, zested
½ teaspoon vanilla extract
1 cup grated carrot

Steps:

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.
Heat vegan butter in the microwave in 30-second intervals until melted. Allow to cool.
Preheat the oven to 375 degrees F (190 degrees C). Lightly grease or line 9 cups of a standard muffin tin.
Place flour into a large measuring cup. Add baking powder, baking soda, and salt; stir with a fork.
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.
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.

Nutrition Facts : Calories 222.2 calories, Carbohydrate 39.5 g, Cholesterol 20.7 mg, Fat 5.8 g, Fiber 1.9 g, Protein 3.9 g, SaturatedFat 1.6 g, Sodium 276 mg, Sugar 15.9 g