Pineapple Carrot Muffins

Ingredients:

• 1 1/2 cups all-purpose flour

• 1/2 cup brown sugar or coconut sugar

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1/4 teaspoon salt

• Optional 1/4 teaspoon dried ginger

• 1/2 cup milk (dairy or dairy free)

• 1/4 cup sunflower or vegetable oil

• 1 teaspoon vanilla extract

• 1 teaspoon vinegar (white or apple cider vinegar)

• 1 cup canned crushed* pineapple, drain but don’t squeeze

• 1 cup finely grated carrots

• Optional 1/2 cup chopped pecans or walnuts

Directions:

1. Preheat oven to 390 degrees F.

2. In a bowl whisk together flour,  sugar, baking powder, baking soda, salt and ginger if using. 

3. Add milk, oil, vanilla and vinegar.

4. Fold in the crushed pineapple, grated carrots and chopped nuts if using. Do not overmix.

5. Divide batter along 12 muffin cups lined with paper liners or lightly oiled.

6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. 

*If you have pineapple chunks or rings, use a food processor or chop pineapple until it is in smaller bits resembling crushed pineapple.