It’s January and all I want to do is curl up under a blanket and hibernate until spring. Realistically, I can’t. So, why not try to make life a bit easier? One way to do that-quick and easy meal ideas! These Vegan Carrot Pineapple Muffins are an easy breakfast, lunch, or snack idea. Whether you’re running your kids around to their various activities, or you just need a quick lunch, these Vegan Carrot Pineapple Muffins are your friend. They are freezer-friendly and can be thrown together and baking in as little as 15 minutes. Now that’s a win!
Growing up, my mom always made carrot pineapple muffins. They’re my absolute favourite. I will always take these muffins over any chocolate chip muffin…is that surprising? Like who picks carrots over chocolate?! In this case, I most definitely do. Not only do these muffins give me a sense of nostalgia, but they’re packed with amazing flavour that makes it hard to eat just one. Plus, they have the added benefits of whole wheat flour and ground flax seed, so I know I’m getting fiber while I indulge.
Here’s a little discovery I made while developing this recipe: I always use paper muffin liners. But, like usual, I ran out. Normally, I’d run up to the store to get more, but…the stores were closed. I can’t just let the batter sit until the next day. So, I dug around my baking drawer and rediscovered these silicon baking cups that I bought like 2 years ago. You guys, I’m hooked! Not only are these amazing liners reusable, but the muffins baked beautifully and easily popped out of the liner. The liners are also super easy to wash! This alone is a win, because nobody has the time to clean each individual groove of a muffin liner.
Tips and Tricks:
- If you want to use eggs, you can substitute the 3/4 tofu with 3 eggs.
- Have a picky eater that doesn’t like the bits of pineapple? I do! Simply blend the crushed pineapple before adding to the tofu mixture. Your picky eater won’t even know they’re eating pineapple!
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- 3/4 cup soft tofu blended
- 1 cup light brown sugar packed
- 1 cup crushed pineapple with juice
- 1 tbsp. ground flax
- 1 1/2 tsp. baking soda
- 1 1/2 tsp. baking powder
- 1 1/2 tsp. vanilla
- 1 1/2 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/2 tsp. salt
- 1/3 cup canola oil
- 1 1/2 cups grated carrot
- 2 1/4 cups whole wheat flour
Pre-heat oven to 350 F. Line a muffin tin with 12 large liners.
In a blender, blend tofu until smooth and creamy.
Add blended tofu, brown sugar, cinnamon, nutmeg, salt, and vanilla to a large bowl. Using a whisk, mix until combined.
Wash and peel 3-5 carrots. Shred. Add to tofu mixture.
Add oil and crushed pineapple with juice. Whisk until combined.
With a spoon, fluff the whole wheat flour before measuring. Add flour, ground flax, baking soda, and baking powder to the wet ingredients. Whisk until the dry ingredients have just combined with the wet ingredients. Do not overmix.
Divide the muffing batter evenly among the 12 muffin liners. Each liner should be about 2/3 full. I use large muffin liners. If you use standard muffin liners, you will have more than 12 muffins and will need to decrease the bake time because they will be smaller.
Bake for approximately 25-35 minutes until an inserted toothpick comes out clean and the muffin tops are beginning to brown.