Easy Carrot, Pineapple and Sultana Muffins (dairy free)

IMG_4586A few years ago we had a pod with a number of food allergies and intolerances.  We had members with FPIES and Anaphylaxis and a few other pesky intolerances as well.  As anyone who has dealt with allergies would know, finding alternate foods can be difficult and sometimes stressful.  Whipping up things yourself means you can be certain that nothing on the black list has been thrown in.   When searching for baked goods that were egg or dairy free ( the same goes for gluten free) the texture of them would often be quite tough, slightly reminiscent of cardboard, with a hint of foam cup.  I set about searching for tasty recipes and stumbled upon an old muffin cookbook my mum had copied from a neighbour in the 80’s.  This recipe was in it and after some adapting to suit the allergies we were dealing with, it became an absolute winner.  The greatest thing about the recipe is that it can be tweaked a number of different ways, to suit your particular allergy or tastes and will still remain moist and delicious, due to the addition of the carrot and the pineapple.  No styrofoam mouth feel here.  They are super easy to prepare, just some quick mixing and folding and have been a hit with our little and big people for years

Head to the list of tweaks at the end, to adapt the recipe to your own needs.  Sultanas are not everyone’s bag but were added as our little people are obsessed with them.  

Ingredients: 

1/2 cup white sugar

2/3 cup light olive oil

2 large eggs

1 and 1/2 cup plain flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

pinch of salt

1 teaspoon vanilla ( I use the vanilla bean paste but you could easily use vanilla extract)

1 tablespoon plain coconut yoghurt 

1 cup finely crated carrot

1 cup crushed unsweetened pineapple well drained

1/2 cup sultanas

Method:

1.  Preheat your oven to 190 Celsius or 375 Fahrenheit

2.  Line a 12 hole muffin tray with muffin cases

3. In a mixing bowl combine sugar, yoghurt, oil, vanilla and eggs.  Beat this together lightly with a fork.

4. Grab another mixing bowl and a medium size sieve.  Sift the flour, baking powder, baking soda, cinnamon and salt into the mixing bowl.

5. Add the dry ingredients to the mixing bowl with the sugar and oil mixture.  Stir a few times to moisten, then fold in the grated carrot, drained pineapple and sultanas.

6. Mix until just combined.  Don’t go overboard with the old mixing here or you’ll end up with muffins that taste like hockey pucks. 

7. Spoon the mixture into your 12 muffin cases.  This mixture rises quite a bit so it’s safest not to fill your cases right to the top.

8. Pop your muffin tray into your preheated oven for 20 mins. 

9. Once done leave the muffins to cool for about 15 min, this makes uncasing them easier. 

Tweaks: 

  • You can omit the sultanas and add 1/2 cup of chopped dry roasted, unsalted almonds or unsalted macadamia nuts instead.  Unsweetened coconut flakes are also a delicious substitute but you might like to omit the cinnamon if you go this route.
  • This recipe works well as an egg free muffin, simply substitute the eggs for egg replacer
  • If you are fine with dairy you can use full fat plain yoghurt