Vegan Carrot Cake Muffin Recipe
Healthy Dairy-Free Carrot Muffin Recipe with Pineapple, Oats & Nuts
Jan 13, 2008
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"
- Vegan Fruit Muffins
- Vegan Carob Muffins
- Vegan Raisin Bran Muffins
- Vegan Peach Almond Muffins
- Best Vegan Blueberry Muffins
- Vegan Lemon Poppy Seed Muffins
- Vegan Pumpkin Muffins and Vegan Banana Muffins
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.
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