Vegan Wholewheat Pineapple Carrot Muffins

This is a recipe that my mom made for us growing up and I always loved how moist and delicious these muffins were. There’s something about the pineapple/carrot combo that is just so perfect (I’ve got a pineapple carrot cake post coming soon too!) I’ve since veganized the recipe, and replaced the white sugar with raw sugar, and the all-purpose (white) flour with wholewheat. The original recipe made 12 muffins, but I guess that since these don’t rise as much because of the denser flour, this recipe only makes 10. The topping is optional but highly recommended as it ads a nice initial crunch to the muffins, as well as some healthy omega-3 fatty acids.

Vegan Pineapple Carrot Muffins

As I mentioned in my Vegan Caramel Apple Muffins recipe: Remember that with all muffin recipes – and especially those containing whole wheat flour – it’s important not to over-mix your batter. You really just want to fold it together a few times, and a few lumps here and there are OK. Over-mixing leads to dense/dry muffins – and no one wants that!

3.8 from 4 reviews
Vegan Wholewheat Pineapple Carrot Muffins
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert, Breakfast, Snack
Serves: 10
Ingredients
  • 1 ½ cups wholewheat (wholemeal) flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • 2 vegan eggs (Ener-G egg replacer works well)
  • 1 cup raw sugar
  • ⅔ cup vegetable/canola oil
  • 1 tsp vanilla
  • 1 cup crushed pineapple with juice
  • 1 cup grated carrots
  • ¼ cup lightly packed brown sugar
  • ¼ cup chopped walnuts
Instructions
  1. Combine flour, baking powder, baking soda, salt and cinnamon. Stir well to blend.
  2. Beat vegan eggs, sugar, oil and vanilla in mixing bowl. Stir in flour mixture, pineapple and carrots, mixing until all ingredients are moistened.
  3. Fill well-greased muffin cups ¾ full.
  4. Combine brown sugar and nuts for topping. Sprinkle over tops of muffins.
  5. Bake at 350F for 25 to 30 minutes.

14 Comments

  1. Alexandria says:

    Making this tonight for a nice snack for my family :-) thanks for the recipe. Made a couple substitutions but all in all I used your recipe!

    Reply
    • vegangela says:

      Awesome, thanks for taking the time to comment :)

      Reply
  2. Helena says:

    I have made these three times and everyone in our house loves them. I have added them to our breakfast menu. Thank you!

    Reply
    • vegangela says:

      Awesome, glad to hear it! Thanks so much for taking the time to comment :)

      Reply
  3. Marisa says:

    They’ve been in the oven for 30 min. already and they’re still a bit soggy and gooey. I’m throwing them in for 10 more minutes.

    Reply
    • vegangela says:

      Hi Marisa – I’m sorry to hear that. I’ll try to make them again soon and confirm the timing…

      Reply
  4. Marisa says:

    They were still gooey in the middle. Will not be making these again.

    Reply
    • vegangela says:

      Hi Marisa – I’m sorry to hear that… I wonder if they needed to be cooked a bit longer?

      Reply
      • Marisa says:

        I did cook them longer but the outside was just cooking. The middle wasn’t completely uncooked, just soggy and gummy. I didn’t want them to go to waste, so I let them cool off (which they ended up sinking in on top) and then threw them in the freezer to store them in there. The next day to eat one, I just microwave the frozen muffin for 20 seconds. It did come out better, more edible than the day before.

        Reply
        • vegangela says:

          Interesting. Good idea about freezing them. Like I said, I’ll make these again soon and update the recipe if the same thing happens to me. Maybe the pineapple should be drained…

          Reply
  5. Kim says:

    These turned out really yummy! Also approved by my 3 year old daughter. I loved using the whole wheat flour and carrots. It made me feel better about eating more of them. ;) I was excited about using the pineapple in the mix. I LOVE pineapple! They didn’t have enough of the pineapple flavor for me. Maybe next time I could use pineapple extract instead of vanilla extract? Baking time was perfect, but this is one that you definitely want to let it set and cool before trying to consume. How many regular sized muffins is this recipe supposed to make?

    Reply
    • Glad they were a hit! I haven’t heard of pineapple extract, but I guess that would work. I’ll make these again soon and update the recipe with the quantity – stay tuned :)

      Reply
  6. Jackie says:

    Make those this morning, very easy to make. I have to cut on white flour and sugar so I substitute the sugar with 1/2 cup of Splenda, work very well. I love them and will make them again and will try some variations. Thank you.

    Reply
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