This is my all time favorite muffin recipe. I have a lot of muffin recipes on here, but this one is just so tasty and moist that its hard not to eat all the muffins in a hour. I used fresh pineapple, but feel free to use canned.
CARROT PINEAPPLE MUFFINS – 12 muffins
- 1 3/4 cups wholewheat flour
- 3/4 cup sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup sunflower oil
- 1 tbsp vanilla
- 1 tbsp apple cider vinegar
- 1 tsp cinnamon
- 1/2 tsp cloves
- 1/2 tsp nutmeg
- 1/4 tsp ground ginger
- 2 cups shredded carrot
- 1/2 cup unsweetened coconut flakes
- 1/2 cup chopped pineapple
- 1 cup soy milk
Preheat the oven to 350°F and line or grease a muffin pan.
In a large bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, cloves, coconut flakes, ginger and nutmeg.
In a separate bowl mix together the soy milk, oil, vanilla and vinegar. Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the carrot and pineapple making sure its evenly distributed.
Pour the batter into the muffin cups, filling each muffin cavity 3/4 of the way full. Bake for 20 – 25 minutes. Muffins are ready when a toothpick inserted comes out clean.
This is a wonderful treat and is great with a cup of tea or coffee 🙂