These vegan muffins have had the thumbs up from parents and children. Lucy Power-Sheppard, mother of Bella and Isla-Rose, says, 'These muffins are delicious, as well as being a healthy snack that keeps you going until teatime. My kids love them too!'
Ingredients
120g plain flour
80g wholemeal flour
1 tsp baking powder
1 tsp bicarbonate of soda
200ml vegetable or sunflower oil
50g demerara sugar
100g grated carrots
225g crushed pineapple (drained)
Method
- Preheat oven to 180degsC/gas mark 4.
- Sift the flour, baking powder and bicarb into a large bowl.
- In another bowl, beat together the oil and sugar.
- Mix in the carrots and pineapple.
- Add the flour mixture and stir to combine. It should still be lumpy but the flour should be absorbed.
- Fill your muffin cases 3/4 full and bake for approximately 25 minutes until golden and firm.
