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Dairy and egg-free carrot and pineapple muffins recipe

20 ratings

These breakfast-style muffins hold a tasty pineapple tropical twist to the classic carrot muffin. Not only are they moist and tasty; they’re made completely without eggs or dairy. See method

Serves 10
15 mins to prepare and 25 mins to cook, 20 mins to cool
139 calories / serving
Healthy
Vegan
Vegetarian
Dairy-free

Ingredients

100g (3 1/2oz) plain flour
75g (3oz) ground almonds
25g (1oz) caster sugar
1 tsp ground cinnamon
1 tsp bicarbonate of soda
½ tsp baking powder
75g (3oz) fresh or tinned pineapple
25g (1oz) chopped walnuts
25g sunflower seeds
1 large carrot
100ml (3 1/2fl oz) apple juice
1 tbsp sunflower oil

Each serving contains

Energy
580kj
139kcal 7%
Fat
8g 12%
Saturates
1g 4%
Sugars
5g 5%
Salt
0.4g 6%

of the reference intake
Carbohydrate 13.1g Protein 3.5g Fibre 2.1g

Method

Preheat the oven to gas 4, 180°C, fan 160°C. Place 10 muffin cases into a 12-cup muffin tin. Place the flour, ground almonds, sugar, cinnamon, bicarbonate of soda and baking powder in a bowl.
Finely chop the pineapple. Put the pieces in a sieve and drain off excess liquid. Add to the bowl. Chop up the walnut pieces and add to the bowl. Add the sunflower seeds.
Now grate the carrot and mix in, then add the apple juice and oil. Briskly stir everything together, then spoon the mixture equally between the muffin cases. Bake for 25 minutes until risen and well browned. Leave to cool in the tin. Serve spread with dairy-free margarine.

See more Dairy-free recipes