Vegan Pineapple Lime Muffins

  • Yield 12 servings

This recipe is citrusy with lime, caramely with brown sugar and is one that everyone will love. It's vegan too!


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



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