Vegan Pineapple Lime Muffins

  • Yield: 12 servings


1cup all-purpose flour
1cup whole wheat pastry flour
3/4cup large-flake (old-fashioned) rolled oats
2teaspoons ground ginger
1teaspoon baking powder
1teaspoon baking soda
1teaspoon ground allspice
1/2teaspoon salt
2tablespoons ground flax seeds
1cup vanilla-flavored non-dairy milk (soy, almond, rice, hemp)
2teaspoons grated lime zest
2tablespoons freshly squeezed lime juice
1cup packed vegan light brown sugar or Sucanat
1/2cup vegetable oil
1can crushed pineapple, well drained


  1. Preheat oven to 350 F.
  2. In a large bowl, whisk together all-purpose flour, whole wheat pastry flour, oats, ginger, baking powder, baking soda, allspice and salt.
  3. In blender, process flax seeds, milk, lime zest and lime juice for 1 minute or until thickened and frothy.  Add brown sugar and oil; process for 2 minutes or until well blended and frothy.  Stir in pineapple.
  4. Add the pineapple mixture to the flour mixture and stir until just blended.
  5. Divide batter equally among prepared muffin cups.
  6. Bake in preheated oven for 25-28 minutes or until tops are golden brown and a toothpick inserted in the center comes out clean.  Let cool in a pan on a wire rack for 5 minutes, then transfer to the rack to cool.

Reprinted with permission from 150 Best Vegan Muffin Recipes by Camilla V. Saulsbury, Robert Rose Inc.