Vegan Pineapple Carrot Muffins

Wet Ingredients:
1 medium carrot, shredded
1 cup pineapple, crushed with juice
5 Tbl canola oil
¼ cup water
1 Tbl white distilled vinegar

Dry Ingredients:
1.5 cup flour, sifted
¾ cup sugar
1 tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
½ tsp ground ginger (optional)


  1. Preheat oven to 350F.
  2. Sift all dry ingredients into a bowl, or stir well with a fork.
  3. Measure all the wet ingredients into a big bowl.
  4. Mix the dry ingredients into the wet ingredients until just incorporated.
  5. Use a spoon to portion into 12 medium cupcake mold. Use muffin liners to make clean up easier.
  6. Bake for 25-35 minutes, until a toothpick inserted into the middle comes out clean.

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