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.
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!
- 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
- Combine flour, baking powder, baking soda, salt and cinnamon. Stir well to blend.
- Beat vegan eggs, sugar, oil and vanilla in mixing bowl. Stir in flour mixture, pineapple and carrots, mixing until all ingredients are moistened.
- Fill well-greased muffin cups ¾ full.
- Combine brown sugar and nuts for topping. Sprinkle over tops of muffins.
- Bake at 350F for 25 to 30 minutes.