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Pineapple Zucchini Muffins: A Delicious Healthy Treat!

Pineapple Zucchini Muffins
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Pineapple Zucchini Muffins are a delightful and healthy treat, combining the sweetness of pineapple with the moisture of zucchini for a perfect snack or breakfast option.

Ingredients

Scale
  • 1 cup grated zucchini
  • 1 cup crushed pineapple, drained
  • 1/2 cup sugar
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup chopped walnuts (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix together the grated zucchini, crushed pineapple, sugar, vegetable oil, eggs, and vanilla extract until well combined.
  3. In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
  4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the walnuts if using.
  5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
  6. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  7. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • Store muffins in an airtight container at room temperature for up to 3 days.
  • These muffins can be frozen for up to 3 months; just thaw before serving.
  • Feel free to add chocolate chips or dried fruit for extra flavor.

Nutrition

Find it online: https://recipesdays.com/pineapple-zucchini-muffins-delicious-healthy-treat/