Ingredients
9
9 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 9 servings
- Calories: 222
- Carbohydrate: 40g
- Fat: 6g
- Fiber: 2g
- Protein: 4g
- Sugar: 16g
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