Ingredients for - Dairy-Free Pineapple-Carrot Muffins
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.
