Vegan Pineapple Muffins
Servings: 12 muffins
These easy vegan pineapple muffins are moist, delicious, and bursting with fresh pineapple flavor. They are perfect for any occasion. Enjoy these flavorful muffins for breakfast, a snack, or a delightful dessert.
Equipment
- Convection Oven
Ingredients
Wet ingredients
- 1 cup Pineapple (chopped, or small can crushed pineapple(without juice))
- ¾ cup Almond milk (or any plant based milk)
- ⅓ cup Oil
- ½ teaspoon Vanilla extract
- 1 teaspoon Vinegar
Dry ingredients
- 2 cup All purpose flour (240 grams)
- ¾ cup Organic cane sugar
- ½ teaspoon Baking Soda
- ½ teaspoon Baking powder
- Pinch of Salt
Instructions
- Preheat oven to 350°F while you work on the mix.
- Add all the wet and dry ingredients, except pineapple, to a mixing bowl.
- Mix everything well with a whisk.
- Add the chopped or crushed pineapple and mix gently with a spatula.
- Pour the batter into the muffin liners up to ⅔rd capacity.
- Bake in the oven for about 28-30 minutes at 350°F or until the top is slightly golden brown.
- Insert a toothpick at the center of the muffin to check for doneness. If it does not come out clean, then bake for a few more minutes.
- Remove the muffin tray from the oven and allow them to cool down for 15-20 minutes before serving.
Notes
Top tips:
- It is best to weigh the flour using a digital food scale.
Nutrition
Serving: 1muffin | Calories: 189kcal (9%) | Carbohydrates: 30g (10%) | Protein: 2g (4%) | Fat: 7g (11%) | Saturated Fat: 0.5g (3%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 84mg (4%) | Potassium: 38mg (1%) | Fiber: 1g (4%) | Sugar: 14g (16%) | Vitamin A: 8IU | Vitamin C: 7mg (8%) | Calcium: 34mg (3%) | Iron: 1mg (6%)
