Name: Vegan Carrot Pineapple Muffins
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 8 Portionen
Ingredients: 1 cup almond milk; 1.5 tsp apple cider vinegar; 1.75 cups whole wheat flour; 0.5 cup all-purpose flour; 1 tsp baking powder; 1 tsp baking soda; 1.5 cups grated carrots; 0.75 cup chopped pineapple, drained; 0.75 cup raisins; 0.75 cup chopped walnuts; 0.75 cup white sugar; 2 tbsp white sugar; 0.5 cup olive oil; 2 tbsp molasses; 1.5 tsp vanilla extract; 1 tsp ground cinnamon; 1 tsp ground nutmeg; 1 tsp salt; 0.5 tsp ground cardamom

Cook Time

55 min

Servings

Difficulty

Easy

Prep Time

25 Min

This Thermomix® recipe for Vegan Carrot Pineapple Muffins is ready in 55 min and yields 8 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

These vegan carrot pineapple muffins are a delightful treat, perfect for a weekend brunch or a quick snack. I've been making these for years, and they always disappear fast! The combination of grated carrots, chopped pineapple, and raisins gives them a wonderful texture and sweetness, while the walnuts add a satisfying crunch. The spices like cinnamon, nutmeg, and cardamom create a warm and comforting flavor profile. They're easy to make and a great way to sneak in some extra veggies. Plus, they're vegan, so everyone can enjoy them!

Ingredients (19 ingredients)

1 cup almond milk
1.5 tsp apple cider vinegar
1.75 cups whole wheat flour
0.5 cup all-purpose flour
1 tsp baking powder
1 tsp baking soda
1.5 cups grated carrots
0.75 cup chopped pineapple, drained
0.75 cup raisins
0.75 cup chopped walnuts
0.75 cup white sugar
2 tbsp white sugar
0.5 cup olive oil
2 tbsp molasses
1.5 tsp vanilla extract
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp salt
0.5 tsp ground cardamom

Preparation (7 steps)

Prepare the oven and muffin tin

Preheat oven to 325 degrees F (165 degrees C). Line muffin cups with paper liners. No Thermomix settings are required for this step.

Curdle the almond milk

Add 1 cup almond milk and 1 ½ teaspoons apple cider vinegar to the mixing bowl and stir with a spoon. Let sit for 10 minutes until curdled. No Thermomix settings are required for this step.

Combine dry ingredients

Thermomix® Setting

10 sec/Speed 3

Add 1 ¾ cups whole wheat flour, ½ cup all-purpose flour, 1 teaspoon baking powder, and 1 teaspoon baking soda to the mixing bowl and mix for 10 Sec./Stufe 3.

Combine wet ingredients

Thermomix® Setting

20 sec/Speed 3

Add ¾ cup white sugar, 2 tablespoons white sugar, ½ cup olive oil, 2 tablespoons molasses, 1 ½ teaspoons vanilla extract, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, 1 teaspoon salt, and ½ teaspoon ground cardamom to the mixing bowl and mix for 20 Sec./Stufe 3.

Combine wet and dry ingredients

Thermomix® Setting

10 sec/Speed 3

Add the curdled almond milk mixture to the mixing bowl with the wet ingredients. Mix for 10 Sec./Stufe 3.

Fold in carrots, pineapple, raisins, and walnuts

Thermomix® Setting

10 sec/Linkslauf Speed 2 Reverse

Add 1 ½ cups grated carrots, ¾ cup chopped pineapple (drained), ¾ cup raisins, and ¾ cup chopped walnuts to the mixing bowl. Mix for 10 Sec./Linkslauf Stufe 2.

Fill muffin cups and bake

Spoon batter into muffin cups until each is completely filled and domed. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes. No Thermomix settings are required for this step.