Vegan Pineapple Muffins Food

VEGAN PINEAPPLE MUFFINS

Vegan Pineapple Muffins image

Yummy muffins made with vegan ingredients yet quite enjoyable for non-vegans. My taste-testers had to sit down to eat these delights.

Provided by Sanut Tarrer

Categories Quick Breads

Time 35m

Yield 12 muffins

Number Of Ingredients 7

Ingredients

2 cups unbleached flour
2 teaspoons baking powder
1 cup sugar (can use natural or turbinado)
2 cups canned crushed pineapple or 2 cups crushed fresh pineapple
1/2-1 cup soy margarine
1/2 cup vanilla-flavored soymilk
1 teaspoon vanilla extract

Steps:

Preheat oven to 375 degrees.
Combine flour, baking powder and sugar.
Add pineapple to dry mixture.
Mix soy milk, vanilla and soy margarine in a different bowl.
Combine wet and dry ingredients well.
Spoon batter into paper-lined muffin tin.
Bake 25 minutes or until toothpick inserted in middle comes out clean.

Nutrition Facts : Calories 222.6, Fat 7.8, SaturatedFat 1.6, Sodium 150.3, Carbohydrate 36.3, Fiber 0.9, Sugar 19.8, Protein 2.4

DADDY'S LOW-SODIUM PINEAPPLE MUFFINS

Daddy's Low-Sodium Pineapple Muffins image

Make these fresh and warm for a weekend breakfast, or try them with a ham dinner, or even with chicken or turkey. Apparently not too many folks have thought about putting pineapple in a muffin. I know I hadn't until I tasted these at my parents' house. I don't know where my Dad got this recipe, but I do know he made some changes to it, so this is his version. He made these moist and not-too-sweet muffins often. I can still picture him dumping them out on the counter right after taking them out of the oven. It was funny, he just took the pan out with potholders and practically threw them on the counter! When you use 2 1/2-inch muffin tins, this recipe will make 18 muffins with 106 calories and 3 grams fat each. If you want to use a different size muffin pan, you will have to adjust the baking time accordingly: less time for smaller muffins (maybe start checking them after 15 minutes?) and more time for larger muffins. And of course, as ovens vary, some of you may find that the temperature of the oven will also need to be adjusted, so that the outside of the muffin does not get overbrown before the inside gets done. Now, listen: I tried using paper muffin cups with this recipe, even though Dad told me it wouldn't work, but I hate washing the muffin pans, so........ok, he was right (again) Too much of the muffin sticks to the paper, I think because these are so low fat. Dad was diabetic and a heart patient, so they are also low in sugar, and sodium. Just remember, no paper liners in the muffin tins, okay?

Provided by ThatBobbieGirl

Categories Quick Breads

Time 40m

Yield 18 serving(s)

Number Of Ingredients 7

Ingredients

2 cups flour (Dad used 2 1/2 cups, which seems to work better)
4 teaspoons baking powder
3 tablespoons sugar
2 egg whites
1 1/2 teaspoons vanilla extract
1/4 cup canola oil or 1/4 cup other mild oil (olive oil is NOT suggested)
1 (20 ounce) can crushed pineapple with juice, do not drain

Steps:

Preheat oven to 425 degrees F.
Combine dry ingredients.
In another bowl, combine egg, vanilla and oil, beat lightly with fork or whisk, then add pineapple& juice; mix.
Add wet ingredients to the flour mixture, stirring JUST until combined.
This is very important!
I learned the hard way: if you overmix muffins they come out tough and chewy, and people will realize you don't know the first thing about baking.
So- DON'T BEAT THE MUFFIN BATTER, and they'll never know you just figured out how to turn the oven on yesterday.
Spray (approximately) 18 muffin cups (2 1/2") with Pam (or Donna, or Julie, or Fred- or whatever you call your no-stick spray) DO NOT USE PAPER MUFFIN CUPS!
(see above) Fill cups 2/3 full.
Bake until golden brown (25 min).
They may seem soft and undercooked, but they do firm up as they stand.
If they don't come out moist, you baked them too long.
Make a note of it for next time.
Cool slightly then remove from pan.
Dad had this in his recipe but he never did it!
I do.

VEGAN ZUCCHINI PINEAPPLE MUFFINS

Vegan Zucchini Pineapple Muffins image

This was an experiment in my kitchen that turned out even better than I hoped! Substituting bananas for the egg that would be in a typical recipe and applesauce for the oil makes this recipe super healthy, moist, yummy, and vegan; although I am not vegan myself, I will make these often!

Provided by moblessed

Categories Breads

Time 55m

Yield 30 muffins

Number Of Ingredients 16

Ingredients

2 1/2 cups whole wheat flour
2 cups unbleached white flour
3/4 cup sugar
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon cinnamon
1/2 tablespoon ground ginger
1 1/2 teaspoons salt
1 cup shredded coconut
2 cups applesauce
1 (20 ounce) can crushed pineapple, drained
1 1/4 cups mashed bananas or 2 medium bananas
3 cups shredded zucchini
1/2 tablespoon vanilla extract
3/4 cup chopped walnuts (optional)
3/4 cup golden raisin (optional)

Steps:

Preheat oven to 325 degrees.
Prepare muffin pans with preferred method.
In a large mixing bowl, combine the flour, sugar, baking powder and soda, cinnamon, ginger, and salt.
In a separate bowl, mix apple sauce, pineapple, banana, and vanilla extract.
Create a well in the dry ingredients and add the pineapple mixture until well incorporated. Add the zucchini, walnuts,raisins, and coconut. Mix well.
Fill each muffin cup about 2/3 full. Bake for 25 minutes or until a toothpick inserted into the center comes out clean.

Nutrition Facts : Calories 135.7, Fat 1.6, SaturatedFat 1.1, Sodium 292.5, Carbohydrate 29.3, Fiber 2.3, Sugar 10.6, Protein 2.6

PINEAPPLE MUFFINS

Pineapple Muffins image

A nice refreshing muffin that can be served for a brunch, breakfast or just along side a nice ham dinner. We've enjoyed the flavor of these muffins for a long time.

Provided by HokiesMom

Categories Quick Breads

Time 50m

Yield 16 muffins, 16 serving(s)

Number Of Ingredients 12

Ingredients

1 (8 ounce) can crushed pineapple
1/2 cup all-purpose flour
1/3 cup brown sugar, firmly packed
1/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/2 cup butter, melted and divided
2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 egg, beaten
3/4 cup milk

Steps:

Preheat oven to 375°F.
Drain pineapple and reserve 1/4 cup juice.
Combine 1/2 c flour, brown sugar, cinnamon and 1/4 c melted butter; stir well. (Cinnamon mixture to be used later).
In a large bowl, combine the 2 cups flour, sugar, baking powder and salt.
In a separate bowl, combine the egg, milk, remaining 1/4 c melted butter, and reserved pineapple juice; stir well.
Make a well in the center of the dry ingredients and add the liquid ingredients, stirring just until moistened (do not overmix!).
Spoon batter into greased and floured (or lined) muffin tins, filling 1/2 full.
Spoon pineapple over batter and sprinkle with the cinnamon mixture.
Bake at 375F for 30 minutes.

Nutrition Facts : Calories 184.6, Fat 6.7, SaturatedFat 4, Cholesterol 28.5, Sodium 203.3, Carbohydrate 28.7, Fiber 0.7, Sugar 12.8, Protein 2.9

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