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Dairy-Free

Spiced Pineapple Muffins

Split leftover muffins, and toast them under the broiler for a delightful breakfast treat.

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Split leftover muffins, and toast them under the broiler for a delightful breakfast treat.

Servings
12

Ingredients

  • 1 cup unbleached flour
  • 1 cup whole wheat pastry flour
  • 3/4 cup rolled oats
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1/4 tsp. ground nutmeg
  • 1/8 tsp. ground cloves
  • 1/2 tsp. sea salt
  • 1 cup diced dried pineapple
  • 1/2 cup prune purée
  • 1 cup firmly packed light brown muscovado sugar
  • 1 Tbs. grated fresh ginger
  • 2 Tbs. egg replacer powder
  • 1/2 cup cold water
  • 2/3 cup enriched 1-percent fat vanilla soymilk
  • 1/3 cup soy nuts for garnish
  • prune puree

Preparation

Preheat oven to 350F. Spray muffin cups with olive oil cooking spray.

Combine unbleached flour and pastry flour, rolled oats, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt. Stir in pineapple pieces, and set aside.

Combine prune purée with grated ginger and brown sugar. Whisk egg replacer with cold water until foamy, then add egg replacer and soymilk to prune mixture. Quickly fold dry ingredients into liquid mixture, spoon into muffin cups and top with soy nuts.

Bake 25 minutes, or until tester inserted in center comes out clean. Remove from oven, and serve.

Nutrition Information

  • Calories 233
  • Carbohydrate Content 35 g
  • Cholesterol Content 0 mg
  • Fat Content 2 g
  • Fiber Content 2 g
  • Protein Content 5 g
  • Saturated Fat Content 0 g
  • Sodium Content 240 mg
  • Sugar Content 20 g