Vegan Carrot Cake Muffin Recipe

Healthy Dairy-Free Carrot Muffin Recipe with Pineapple, Oats & Nuts

Jan 13, 2008
Donna Diegel

Fresh Pineapple - chidsey,sxc

Moist and tender Pineapple Carrot Cake Muffins taste just like a piece of carrot cake with lemon icing. Dairy-free, egg-free vegan muffins. Healthy Baking Made Delicious!

Just like Carrot Cake!

Biting into one of these Carrot Pineapple Muffins is like having a big piece of delicious moist carrot cake with lemon icing. Omit the nuts if allergies are a concern. This recipe uses a Flaxseed Egg Substitute, as does most other vegan muffins in the "Healthy Baking Made Delicious" series.

Honey:

Some vegans maintain that honey is an animal product and will not use it. Others believe it is an animal by-product and therefore it is allowed. Purists can substitute barley malt, maple syrup, molasses or corn syrup in it's place. It will however, alter the taste a little.

Tips, Ingredients and Techniques:

Use the "Mother" recipe for Flaxseed Egg Substitute.
Wet stuff means just that, anything liquid.
Dry stuff means all dry ingredients.
Flour: Pastry flour is the secret ingredient in these muffins. It produces a muffin with a moist tender crumb. If you can't find pastry flour, double sifting King Arthur unbleached flour will help.
Carrots: Grate these in a food processor for the best results. Do not shred, the carrots will be coarse and the muffins won't rise properly.
Pineapple: Use only crushed and drained pineapple. Unsweetened is best.
Muffin pans:Non-stick pans like Baker's Secret are great, or use muffin papers. This recipe can also be baked in mini loaf pans. Increase baking time accordingly.
Baking: All ovens were not created equal. Baking time may vary from oven to oven. Always preheat. Resist opening the oven for the first 15 minutes of baking.
Freezing: This recipe makes 30 muffins, making it a great breakfast and snack choice for Once-a-month cooking. Use an airtight container, layer muffins between wax paper or paper towel.

Vegan Pineapple Carrot Cake Muffins

Wet Stuff:

1 cup soy, rice or almond milk
1 cup flaxseed egg substitute
1 cup canola oil
1 cup honey or substitute
1 1/2 cups crushed pineapple, unsweetened and drained
4 cups carrots, grated in a food processor
1 Tbsp vanilla extract

Dry Stuff:

6 cups whole wheat pastry flour, sifted
1 cup rolled oats
2 cups walnuts, chopped small
2 1/2 Tbsp baking powder
2 tsp baking soda
1 Tbsp cinnamon
2 Tbsp soy powder

Icing:

1 cup powdered sugar
2 Tbsp fresh lemon juice

Directions:

Sift all dry stuff into large bowl and set aside.
Whip all wet stuff 2 - 3 minutes with a high-speed mixer.
Fold wet into dry using a spatula or wooden spoon. Do NOT over mix.
Spray muffin pans with vegetable spray or use muffin papers.
Using a cookie scoop, fill muffin cups 3/4 full with batter.
Bake at 375 degrees for 22-28 minutes, or until muffin springs back when touched. Cool.
Mix icing together and drizzle on top of cooled muffins.
Makes 30 regular size muffins.

For more muffin recipes in the series "Healthy Baking Made Delicious"

Refer to the article Kitchen Supplies For Vegan Bakers for tips on; Appliances, Ingredients, Tips, Gadgets & Techniques for Vegan Baking. It will tell you what some of these ingredients are, where to get them and how to make vegan baked goods.