Dairy-Free Pineapple-Carrot Muffins

01Method

1. 1

   Defrost the pineapple chunks, then chop them into small pieces. Transfer to a fine-mesh strainer set over a bowl and use the back of a spoon to squeeze out as much liquid as possible. Set aside while preparing the rest of the batter.

2. 2

   Melt the vegan butter in the microwave using 30-second bursts. Let it cool to room temperature.

3. 3

   Heat the oven to 375°F (190°C). Grease or line 9 cups of a standard muffin tray.

4. 4

   Combine the flour, baking powder, baking soda, and salt in a large measuring cup, stirring with a fork to distribute evenly.

5. 5

   In a large bowl, whisk together the water, both sugars, and the egg. Mix in the cooled melted butter, lemon zest, and vanilla extract. Fold in the dry ingredients until just combined, then stir in the grated carrot and drained pineapple — the batter will be quite thick. Spoon evenly into the prepared muffin cups.

6. 6

   Bake until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Let the muffins rest in the pan for 5 minutes, then transfer to a wire rack to cool completely.