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–+ servings
Pineapple Zucchini Muffins

Moist Pineapple Zucchini Muffins Perfect for Any Snack Time

These Pineapple Zucchini Muffins are moist, healthy, and delicious, perfect for snack time!
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 large Eggs can substitute with unsweetened applesauce (1/4 cup per egg)
  • 1/2 cup Vegetable Oil can substitute with melted coconut oil or applesauce
  • 1 cup Sugar consider using coconut sugar or maple syrup
  • 1 teaspoon Vanilla Extract use pure for best flavor
  • 2 cups All-Purpose Flour whole wheat flour can be substituted
  • 1 teaspoon Baking Soda acts as a leavening agent
  • 1 teaspoon Baking Powder works with baking soda for optimal lift
  • 1/2 teaspoon Salt balances sweetness
  • 1 teaspoon Cinnamon can be replaced with nutmeg
  • 1 cup Grated Zucchini squeeze out excess moisture
  • 1 cup Crushed Pineapple ensure it's well-drained
  • Optional Add-ins e.g. raisins, chocolate chips, walnuts

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and prepare your muffin tin with liners or non-stick spray.
  2. Grate the zucchini and squeeze out excess moisture; drain the crushed pineapple.
  3. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
  4. In a larger bowl, cream together vegetable oil and sugar until light and fluffy, then add eggs one at a time and mix, followed by vanilla.
  5. Fold in the grated zucchini and drained pineapple, then gradually add the dry ingredients, mixing until just combined.
  6. If using, add optional ingredients like chocolate chips or walnuts.
  7. Fill each muffin cup about three-quarters full with batter.
  8. Bake for 20-25 minutes until a toothpick comes out clean.
  9. Cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 1gCholesterol: 20mgSodium: 150mgPotassium: 80mgFiber: 1gSugar: 10gVitamin A: 150IUVitamin C: 2mgCalcium: 20mgIron: 0.5mg

Notes

Squeeze the grated zucchini well to remove excess moisture to prevent dense muffins. Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.

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