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It was Mother’s Day yesterday for my fellow Canadian and Americans friends! I imagine how good this would be with added dates & walnuts… maybe some flax seeds & or chia seeds. Gently fold in zucchini, carrots, and pineapple. Carrot cake has always been a favorite of mine, so I decided to give it a healthier makeover today with these vegan and gluten-free carrot cake muffins. . Thank you for trying this recipe! Place in the oven for around 20-25mins. In a bowl, whisk together eggs, honey, oil until smooth. https://www.foodfaithfitness.com/dairy-free-vegan-carrot-muffins I forgot to add vegetable oil and yet they came out good. Low Fat Muffins. The recipe below—carrot raisin bran muffins—were inspired by the bran muffins and carrot muffins, both from that book; I simply made a few tweaks and combined the recipes into one. Naturally sweet carrot-walnut muffins made with whole wheat flour. I just had to give the oven a try…. I used fresh pineapple with carrots. I’ve since veganized the recipe, and replaced the white sugar with raw su… . https://thecleaneatingcouple.com/healthy-carrot-pineapple-muffins Adding raisins sounds delicious! Thank you so much for this simple and delicious muffin recipe! These carrot pineapple muffins are perfect for breakfast or a quick snack. Thanks to my mom and to my mother-in-law, Kim! With my newly found British baking-inspired confidence, and my mission to make these for my boyfriend’s dad, I started the search for the perfect recipe. Unfortunately mine did not rise and took longer to cook. Before these muffins, it wasn’t really for me either. Carrots reminded me of carrot cake, and that opened the door nice and wide for pineapple. Scoop into the prepared muffin tin, filling to the top of each cup. So good! I’ve shared a few carrot muffins with you already, carrot ginger muffins and carrot coconut muffins. Since the carrots are naturally sweet, it’s not necessary to add extra sugar. Prepare muffin tin with liners or lightly grease them. Click to learn more. I happened to find it right in one of my favorite cookbooks: Veganomicon. Unfortunately, I don’t have experience using fresh pineapple for this recipe so I’m not sure what went wrong. Thank you for the wonderful review, Mary! I’m glad your family enjoyed these muffins! Grease two 9-inch round cake pans with vegetable oil and set aside. Grease the cups of a 12-cup, standard-size muffin tin. In a small bowl, add the flaxseed meal and water. Thank you! Carrot Raisin Muffins are perfect for a breakfast or an afternoon snack! Whole wheat, pineapple, shredded carrots, raisins….they’re practically a health food! See more ideas about recipes, healthy muffins, muffins. It’s a keeper…. Bake for 20-22 minutes, until a wooden skewer inserted in the middle comes out clean. Required fields are marked *. Thank you for sharing your recipe. In another bowl, whisk together the wet ingredients: crushed pineapple, eggs, vegetable oil, and vanilla extract until combined together. Growing up we didn’t always get everything we wanted, but we sure made the most of what we did have. Golden-brown on top and perfectly soft on the inside! …maybe with oats or oat flour, whole wheat flour, spelt flour, barley flour, etc. Yes, a healthier version would be appreciated, thank you. I reckon this recipe would also work well with GF flour, I may give it a go! To flax eggs, add mashed banana, agave or maple syrup, olive oil and whisk to combine. Even my picky son said it was so good. Found your recipe which is almost the exact same except without raisins. It goes wonderful with with a cup of coffee or tea or a big glass of milk. It sounds delicious, Corinne! https://www.foodfanatic.com/recipes/vegan-carrot-muffins-recipe Fold in walnuts and drained raisins. It made 18 muffins. Carrot-Apple Muffins [Vegan] 27.7K Views 9 years ago. For Food Newsletter. Great muffins! Your email address will not be published. I hope you try the recipe again. , These are fav muffins, we actually add raisins too. This recipe is soooo good. I don’t normally eat a lot of muffins with butter since I normally grab a muffin on my way to go somewhere, but a warm muffin with a little butter is my fav way to have it! A few not-so-healthy desserts sneak in too. Cover leftover muffins and store for 2 days at room temperature, for up to 4 days in the refrigerator, or for up to 3 months in the freezer. https://www.allrecipes.com/recipe/242023/vegan-carrot-cake-muffins I’ve made coconut and pineapple muffins before but not a vegan version which is so perfect now for me and my family. The batter ready to be baked! Great recipe, thank you for sharing. Make these delicious muffins in less than 35 minutes. Can we replace canned pineapple with fresh pineapple,if yes then how do we adjust the quantity.Thanks. As an Amazon Associate I earn from qualifying purchases. I made these Oct. 25, 2019 as an after school treat for my 4 grandkids. Thank you for sharing this great recipe! I hope you try this muffin recipe! Jan 11, 2018 - Explore Desiree Cabrera's board "Pineapple carrot muffins" on Pinterest. I share easy recipes using fresh, seasonal ingredients that are big on flavour and (mostly) healthy. Combine wet and dry ingredients well. She also has a sharp wit and some of the things she says are absolutely hilarious! I made these with fresh pineapple that I mashed up with a fork. It sounds delicious! Spoon batter into paper-lined muffin tin. Any flavour has been overtaken by the taste of oil. That’s really everyday, but on this day, we super mean it. Hi Doris! I love your story! Stir together honey, oil, pineapple, and carrot. Just like last week’s old fashioned banana bread, this recipe is not from me but my mother. In a large bowl, whisk together the yogurt, milk, and ground flaxseeds. I will make up again for sure. Even though I highly urge you to try the original recipe below, I know everyone has their own idea of what is healthy. When I went … I may add coconut or nuts next time. Stir in the carrots and pineapple just until evenly moist; the batter will be very thick. Bake 25 minutes or … Substitute vegetable oil with an equal amount of unsweetened apple sauce. While this is not my original recipe I must share it, because they are just that good. In a large bowl, place the flour, baking soda, cinnamon, pumpkin pie … They sunk and then the texture was crumbly and then sticky when eating as if It was raw. I thought maybe it was too much oil at the time, and now once cooked, they are very greasy so I think that is very well the case. Full ingredient amounts and complete instructions listed down below in the recipe card. As an Amazon Associate, I earn from qualifying purchases if you purchase through these links at no additional cost to you. To make these muffins healthier I used my favorite white whole wheat flour. Support OneGreenPlanet Being publicly-funded gives us a greater chance to continue providing you … I made this recipe this evening and it was a hit to my family. These Vegan Carrot Muffins are fluffy, moist and delicious. Carrot cake muffins made with almond milk, carrots, pineapple, and walnuts are a tasty vegan treat that everyone will like. Thank you Alex! This page may contain affiliate links. Add pineapple to dry mixture. As well, I used coconut oil instead of vegetable oil. A family recipe, this pineapple carrot muffin recipe is moist and not too sweet. And instead of sugar, maybe applesauce, or banana, or honey, or maple syrup. I tried making these using fresh pineapple as thats all I had and the smell and flavour was delicious but the final product didn’t turn out IMO. That’s what happened when I decided to make zucchini muffins a few days ago. These Healthy Carrot Cake Muffins are low-carb, vegan-friendly, and super easy to make. They’re very similar to carrot cake…but without the icing! Squeeze the crushed pineapple to remove as much excess juice as possible and add the pineapple to the bowl. i normally eat muffins plain, so the picture of one split with a pat of butter seems deliciously decadent (: Thanks Heather! Make these delicious muffins in less than 35 minutes. I think the muffins would also be delicious with a smear of vegan … After 20-22 minutes in the oven at 350 degrees F, the carrot pineapple muffins are ready! Stir the wet ingredients into the dry ingredients, whisking until the ingredients are just combined (no dry ingredients are visible). Home » Vegetarian » Easy Carrot Pineapple Muffins. First, I thought it would be fun to add carrots for extra color. Classic Raspberry Shortbread Thumbprint Cookies, Chewy Gingersnap (Ginger Molasses) Cookies, Crunchy-Top Cinnamon Pecan Applesauce Muffins, Strawberry Blueberry Coconut Water Popsicles, Easy Mozzarella Chicken with Marinara Sauce, 1 cup canned crushed pineapple (with juice), partially drained. It's amazing how a little sunshine can make a city come alive. Gently stir … Now baking isn’t for everyone, I know. DIRECTIONS. May 15, 2017 - These classic Carrot Pineapple Muffins are flavourful, super soft, and extremely easy to make. I made no alterations to the recipe. Good thing I was never a picky eater, but mom, I don’t like durian fruit or chicken feet, okay. Add carrot mixture to flour mix. No, I really mean it: they are vegan, delicious and a breeze to whip up. Divide the batter evenly into a greased or lined muffin tray – this will make 12 normal sized muffins or 8 jumbo muffins. With my newly found British baking-inspired confidence, and my mission to make these for my boyfriend’s dad, I started the search for the perfect recipe. Gluten Free or Paleo Pineapple Carrot Muffins. Combine wet and dry ingredients well. There’s no sugar in these, just an 1/8 cup of maple syrup. Carrot Raisin Muffins are perfect for a breakfast or an afternoon snack! Smooth it out once completely blended. And they're paleo, gluten-free, grain-free and refined sugar-free. These muffins are everything. Made this today as mini muffins, with golden raisins. Carefully spoon into each muffin paper baking case in muffin tin to almost full height. Fold in the grated carrots. By checking this box I consent to the use of the email address provided for the purposes of subscribing to the Yay! I’m happy to hear that these muffins are a success! No, I won’t be making these again, far too heavy…hit the stomach like a ball of lard! 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Of carrot poking through–so pretty //www.foodfaithfitness.com/dairy-free-vegan-carrot-muffins https: //www.foodfanatic.com/recipes/vegan-carrot-muffins-recipe https: //relativelyvegan.com/carrot-pineapple-sunshine-muffins https: https. Well in this recipe with others much excess juice as possible and add the pineapple to the dry ingredients and.