Vegan Pineapple Muffins

Quick breads are so much fun to make and you do not spend much time preparing for it. This one is made with Whole wheat flour, brown sugar, fruit juice and no processed ingredients making them less guilty!! !! I recently joined the Potluck Party and this is a recipe inspired from here and I have made some changes to suit our taste and preference

Ingredients
Whole Wheat Flour - 1 cup
Club Soda - 1 table spoon
Pineapple Juice - 3/4 cup (Used 1/4 cup + 2 table spoons of Pineapple Syrup and 1/4 cup + 2 table spoons water)
Brown Sugar - 1/2 cup
Baking Soda - 1/2 tea spoon
Baking Powder - 1/2 tea spoon
Salt - A pinch
Pecans - 1/3 cup (or any other nut)
Canola Oil - 1/4 cup (Any neutral flavored oil)

Method
Grease the muffin pan and set aside
Sieve together whole wheat flour, salt, baking soda and baking powder and set aside
Beat together brown sugar and oil until well fluffy
Add the pineapple juice to the oil and sugar and beat it well for a minute
Add a tea spoon of flour to the chopped nuts and set aside (this will help the nuts not to settle at the bottom)
Preheat the oven to 180 degrees C
Mix together dry and wet ingredients. Do not over mix. Add the pecans and mix few more times

Now scoop the batter into the greased muffin molds and bake it in the preheated oven for 18 - 23 minutes until a toothpick inserted in the center comes out clean. Mine took 20 minutes.
Allow it to cool in the pan for 5 minutes and then unmold it to a cooling rack and allow it to cool completely.
Enjoy!!!

Sending this to Jagruti's Potluck Party