Carrot Pulp And Pineapple Muffins Recipes

CARROT PULP MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.
• Mix carrot pulp, applesauce, eggs, and brown sugar together in a bowl.
• Mix spelt flour, oats, cinnamon, baking soda, baking powder, nutmeg, and ginger together in a separate bowl.
• Combine carrot pulp and flour mixtures until batter is blended and thick. Fold in walnuts and raisins.
• Spoon batter into the prepared muffin tin. Press down and fill each cup to the top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.

CARROT PINEAPPLE MUFFINS

Steps:

• Stir together sugar and oil.
• Stir in the eggs until well combined.
• Stir in vanilla.
• In a separate bowl, combine flour, baking powder, baking soda, cinnamon and salt.
• Stir into sugar mixture just until combined.
• Stir in carrots and pineapple just until combined.
• Spoon into greased muffin tin, filling to top.
• Bake in a preheated 375F oven for 20 minutes or until done.
• Cool in pan for 5-10 minutes, then remove to a rack to finish cooling.

DAIRY-FREE PINEAPPLE-CARROT MUFFINS

Steps:

• Thaw pineapple chunks, then chop finely. Place in a fine mesh strainer over a bowl and press out as much juice as possible with the back of a spoon. Set aside while you prepare the batter.
• Heat vegan butter in the microwave in 30-second intervals until melted. Allow to cool.
• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease or line 9 cups of a standard muffin tin.
• Place flour into a large measuring cup. Add baking powder, baking soda, and salt; stir with a fork.
• Whisk water, sugars, and egg together in a large bowl. Stir in cooled melted butter, lemon zest, and vanilla. Add dry ingredients and mix until blended. Stir in carrots and pineapple until blended; batter will be very thick. Divide between the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Remove from the oven and cool in the pan for 5 minutes before removing to a rack to cool completely.