Dairy and egg-free carrot and pineapple muffins recipe

3 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

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

  1. 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.
  2. 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.
  3. 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.

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