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.
Recipe by Vegangela at http://vegangela.com/2010/10/24/vegan-pineapple-carrot-muffins/