Carrot Pineapple Sunshine Muffins | The Vegan Test Kitchen

Who needs coffee when you have these carrot pineapple sunshine muffins from the Veganomicon?! Wake up to these delightfully tasty breakfast bundles.

I've made it my mission to tackle every recipe in one of the most popular, comprehensive vegan cookbooks. Join me (an amateur chef), and cook along in The Vegan Test Kitchen!
w/Eli Haynes, edited by Luke O'Dell

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Carrot Pineapple Sunshine Muffins:
1/2 cup vanilla soy yogurt (or any flavored yogurt)
1/2 cup plain or vanilla soy milk
1 tbsp ground flaxseed
1/4 cup canola oil
1/2 cup brown sugar
1/2 cup crushed pineapple, well drained (use canned only; reserve the juice)
1/3 cup pineapple juice, reserved from canned crushed pineapple
1/2 cup finely shredded carrot (about 1 large carrot)
1 heaping tsp finely grated orange zest (from 1 large orange)
1/2 cup Thompson or golden raisins
1 1/3 cup cups whole wheat pastry flour or all purpose flour OR combination of both
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp salt

Music:
"Night Rider" by Neil Krin
"Upright Basic" by natkingkong
"From the Continent" by Chester Coldcut
"Dat Step" by Gunnar Olsen