Vegan Pineapple Carrot Muffins

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On my journey thus far, vegan baking has been my kryptonite.  I’ve still never tried egg replacers; the biggest thing I’ve ventured into is using flax seed with water, which has worked pretty well (and I’ll show you how in this recipe).  Hence the reason I keep using it… because it works!  Maybe one day I’ll move outside my comfort zone, but for now, let’s get onto the good stuff!  

One wouldn’t think pineapple and carrots would be a good combo, but believe me when I say, these will not disappoint!  You might even want to double the batch cause they’ll be gone before you know it. 

Ingredients:

3/4 cup sugar
1 1/2 cup flour
1 cup shredded carrot
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
2/3 cup oil
2 teaspoons vanilla
1/2 cup drained crushed pineapple
6 tablespoons hot water
2 tablespoons flax seed

Preheat oven to 350 degrees.

 Pineapple Carrot Muffins

Combine flax seed and water in a small bowl.  Let sit for about 5 minutes to thicken.  Add sugar, vanilla, and oil and beat with a hand mixer until smooth.  In a larger bowl, mix flour, baking powder, baking soda, salt, and cinnamon.  Add wet ingredients to dry ingredients, along with carrot and pineapple.  Beat with hand mixer for 2 minutes or until thoroughly combined.  

 Pineapple Carrot Muffins

Line your cupcake pans and fill almost completely.  Bake for 16 to 18 minutes.  Let cool and scarf them down!

Pineapple Carrot Muffins

 

Pineapple Carrot Muffins
Yields 12
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Prep Time
15 min
Cook Time
18 min
Total Time
33 min
Prep Time
15 min
Cook Time
18 min
Total Time
33 min
Ingredients
  1. 3/4 cup sugar
  2. 1 1/2 cup flour
  3. 1 cup shredded carrot
  4. 1 teaspoon baking powder
  5. 1 teaspoon baking soda
  6. 1/2 teaspoon salt
  7. 1 teaspoon cinnamon
  8. 2/3 cup oil
  9. 2 teaspoons vanilla
  10. 1/2 cup drained crushed pineapple
  11. 6 tablespoons hot water
  12. 2 tablespoons flax seed
Instructions
  1. Preheat oven to 350 degrees.
  2. Combine flax seed and water in a small bowl. Let sit for about 5 minutes to thicken.
  3. Add sugar, vanilla, and oil and beat with a hand mixer until smooth.
  4. In a larger bowl, mix flour, baking powder, baking soda, salt, and cinnamon.
  5. Add wet ingredients to dry ingredients, along with carrot and pineapple.
  6. Beat with hand mixer for 2 minutes or until thoroughly combined. Line your cupcake pans and bake for 16 to 18 minutes.
  7. Let cool and scarf them down!
My Fat Healthy Life http://myfathealthylife.com/
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10 Comments
  1. June 13, 2014
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