1/3cupnon-dairy milk with 1 teaspoon apple cider vinegar
1/4cupgrapeseed oil or other neutral oil
1teaspoonvanilla bean paste or vanilla extract
1/2cupsmall chunks of fresh or canned pineapple
1/2cupcrystallized ginger, either chips or cut into small pieces plus additional pieces for garnish on top (garnish is optional)
In a liquid measuring cup, add non-dairy milk and apple cider vinegar. Set aside while mixing other ingredients. This will allow milk to become buttermilk.
Preheat oven to 350 degrees. Line 15 cavities of muffin tin with cupcake papers.
In a mixing bowl, combine flour, almond meal, baking powder, baking soda, cinnamon and sea salt. Give a good stir to combine.
In a small mixing bowl, whisk eggs until blended. Add milk and vinegar mix, coconut sugar and grapeseed oil, whisking to combine. Stir in vanilla bean paste or extract.
Add the liquid mixture to the flour mixture, stirring to combine. Gently fold in carrots, pineapple and crystallized ginger.
Using a 1/3 cup measuring cup, put a scant 1/3 cup of batter into each lined cavity of muffin tins.
Bake at 350 for 22-25 minutes, until a toothpick inserted into the center comes out clean. Remove from oven and top immediately with a piece of crystallized ginger, gently inserted into the top. Allow to cool for just a few minutes before turning out onto a cooling tray.
Recipe and Photos Copyright Johnna Wright Perry, In Johnna's Kitchen. Do not reprint without express written permission.