Name: Dairy-Free Pineapple-Carrot Muffins
Prep time: 20 min
Cook time: 20 min
Yield: 9
Ingredients: Frozen pineapple chunks - 1 cup; Vegan butter (such as Earth Balance®) - 4 tablespoons; All-purpose flour - 2 cups; Baking powder - 2 teaspoons; Baking soda - ¼ teaspoon; Salt - ¼ teaspoon; Water - ½ cup; White sugar - ¼ cup; Light brown sugar - ¼ cup; Egg - 1 large; Lemon, zested - 1 medium; Vanilla extract - ½ teaspoon; Grated carrot - 1 cup

Ingredients for - Dairy-Free Pineapple-Carrot Muffins

1. Frozen pineapple chunks 1 cup

2. Vegan butter (such as Earth Balance®) 4 tablespoons

3. All-purpose flour 2 cups

4. Baking powder 2 teaspoons

5. Baking soda ¼ teaspoon

6. Salt ¼ teaspoon

7. Water ½ cup

8. White sugar ¼ cup

9. Light brown sugar ¼ cup

10. Egg 1 large

11. Lemon, zested 1 medium

12. Vanilla extract ½ teaspoon

13. Grated carrot 1 cup

How to cook deliciously - Dairy-Free Pineapple-Carrot Muffins

1 . Stage

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.

2 . Stage

Heat vegan butter in the microwave in 30-second intervals until melted. Allow to cool.

3 . Stage

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease or line 9 cups of a standard muffin tin.

4 . Stage

Place flour into a large measuring cup. Add baking powder, baking soda, and salt; stir with a fork.

5 . Stage

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.

6 . Stage

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.