Hummingbird Muffins
You have to feel good making and eating these dairy free muffins considering all the goodies in them. They freeze beautifully and can quickly be defrosted in the microwave to eat on the run.
Ingredients
1 cup (120g) all-purpose flour
1 teaspoon baking soda
1 teaspoon sea salt
1 ½ teaspoons cinnamon
¼ cup (50g) vegetable oil of choice
½ cup (100g) packed brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
⅓ cup (85g) crushed pineapple, well drained
½ cup (65g) 1 small apple, grated
1 cup (82g) 1 medium carrot, grated
¼ cup (40g) raisins
¼ cup (30g) unsweetened shredded coconut
5 oz (142g) GUITTARD Akoma Extra Semisweet Chocolate Baking Chips
Directions
Preheat oven to 350℉. Line muffin tins with paper liners.
In a medium bowl combine four, baking powder, salt and cinnamon; set aside. In a large bowl of electric mixer beat oil, sugar, eggs and vanilla on medium speed about 3 minutes until light. On low speed add pineapple, apple, carrot, raisins, coconut until uniform. Blend in flour mixture just until incorporated. Stir in chocolate chips. Scoop evenly into lined muffin tins to about ¾ full.
Bake for 23-25 minutes or until a toothpick inserted in the center tests clean. Transfer pan to rack and when cool enough to handle remove muffins from the tin and continue cooling on rack.
