Spiced Pineapple & Carrot Muffins (Dairy Free)

October 15, 2018

I recently had to do some cooking for a friend who can’t tolerate dairy products, which set me thinking about the use of coconut yoghurt, amongst other things.

The first recipe - Dairy Free Lemon Coconut Yoghurt Muffins - substitutes coconut yoghurt for dairy yoghurt. It didn’t seem to do any harm at all, as far as I could tell!

And the second little treasure I found in the waiting room reading material – also dairy free and very tasty. Low sugar, and a really nice texture.


1Preheat the oven to 200°C.

2Oil a 12-hole muffin tray – but be aware this recipe only makes 8 or 9 muffins. You can scale it up if you need more!

3Mix the flour, baking soda, sugar, baking powder and cinnamon together in a bowl.

4In another bowl, beat together the eggs and oil, then add the pineapple and grated carrot and mix well.

5Combine the wet and dry mixes and stir thoroughly.

6Divide between 8 or 9 muffin holes, and sprinkle the tops lightly with cinnamon sugar.

7Bake 15 to 20 minutes until well risen and browned.

8Allow to cool in the tins for a few minutes before removing to a wire rack to cool completely.


1 cup Gluten Free Goodies Company Cake and Biscuit mix

1 tsp Gluten Free Goodies Company baking powder

2 Tbsp sugar

½ tsp baking soda

½ tsp cinnamon

225g crushed pineapple in juice

2/3 cup grated carrot (roughly 2 medium carrots)

1/3 cup mild-flavoured cooking oil

2 eggs

Cinnamon sugar to sprinkle on top before baking

2018-10-15T12:39:15+00:00 0 Comments

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