Carrot Pineapple Muffins-vegan


This is a great vegan carrot muffin.  I adapted this recipe from Everyday Vegan.  I am constantly amazed how great vegan muffins taste and the maple flavor (which I love) are very pronounced in these muffins.  I keep them in a sealed container in the fridge for freshness and the maple flavor just gets better over time….
INGREDIENTS
2 cups whole wheat pastry flour
1/4 cup sugar
1  1/2 tsp baking powder
1/2  tsp baking soda
1/2 tsp nutmeg
1   1/2 tsp cinnamon
1/8  tsp salt
1  8-oz can crushed pineapple–well drained
3/4  cup grated carrots
1/4 cup raisins
1/4  cup pure maple syrup
1  cup + 2 Tblsp  vanilla or plain soy milk
1  tsp vanilla
2  Tablsp  canola oil
1/4  cup chopped walnuts (I added this to the recipe but it is totally
optional)

Preheat oven to 375 F degrees.  In large bowl combine all the dry ingredients.  Mix well.  Add carrots, pineapple, and raisins, and stir well.
In  a seperate bowl, combine maple syrup, soy milk, and vanilla.  Add to dry mixture and stir until mix is just combined.  Spoon into a lined or lightly oiled muffin pan and bake for 19-23 minutes or until golden brown.
Makes 10-12 muffins…   156 calories per muffin!!   not bad.

*Christine*

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One Response to “Carrot Pineapple Muffins-vegan”

  1. aauntiem Says:

    These look awesome.


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