Dairy-Free Pineapple-Carrot Muffins

Ingredients

• 1 cup frozen pineapple chunks
• 4 tablespoons vegan butter , such as Earth Balance®
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 0.25 teaspoons baking soda
• 0.25 teaspoons salt
• 0.5 cups water
• 0.25 cups white sugar
• 0.25 cups light brown sugar
• 1 large egg
• 1 medium lemon , zested
• 0.5 teaspoons vanilla extract
• 1 cup grated carrot

Instructions

1. 1

   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. 2

   Heat vegan butter in the microwave in 30-second intervals until melted. Allow to cool.

3. 3

   Preheat the oven to 375 degrees F (190 degrees C). Lightly grease or line 9 cups of a standard muffin tin.

4. 4

   Place flour into a large measuring cup. Add baking powder, baking soda, and salt; stir with a fork.

5. 5

   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. 6

   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.