Best Pineapple Zucchini Muffins Recipes
PINEAPPLE ZUCCHINI MUFFINS
These are deliciously moist muffins that that'll disappear quickly! Use carrot or zucchini, or both if you prefer. I make a batch of each, then put some in the freezer (in Ziploc bags) for later, which usually isn't very long! My entire family just loves them!
Provided by FROSTH
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 55m
Yield 48
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour 4 muffin pans, or use paper liners.
- In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt. Make a well in the center, and pour in the oil, eggs, zucchini, pineapple and vanilla. Mix until smooth. Fill muffin cups 2/3 to 3/4 full.
- Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Nutrition Facts : Calories 181.7 calories, Carbohydrate 21.7 g, Cholesterol 23.3 mg, Fat 9.8 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 1.6 g, Sodium 177 mg, Sugar 12.3 g
HEALTHY PINEAPPLE ZUCCHINI MUFFINS
I found a similar recipe on food.com #9350 and wanted to change it up a bit to make it healthier. The results were fantastic! Moist and full of flavor. These muffins are loved by my entire family including my super picky 4 year old.
Provided by MN Momma
Categories Quick Breads
Time 23m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Beat the egg, egg whites, oil, applesauce, sugar and vanilla until well combined.
- Stir in zucchini and pineapple.
- Combine dry ingredients and add to batter until just blended. Don't over mix.
- Stir in raisins.
- Pour batter into sprayed muffin tin.
- Bake for 13 minutes or until inserted toothpick comes out clean.
- Enjoy! These freeze well, if there are any left.
VEGAN ZUCCHINI PINEAPPLE MUFFINS
This was an experiment in my kitchen that turned out even better than I hoped! Substituting bananas for the egg that would be in a typical recipe and applesauce for the oil makes this recipe super healthy, moist, yummy, and vegan; although I am not vegan myself, I will make these often!
Provided by moblessed
Categories Breads
Time 55m
Yield 30 muffins
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees.
- Prepare muffin pans with preferred method.
- In a large mixing bowl, combine the flour, sugar, baking powder and soda, cinnamon, ginger, and salt.
- In a separate bowl, mix apple sauce, pineapple, banana, and vanilla extract.
- Create a well in the dry ingredients and add the pineapple mixture until well incorporated. Add the zucchini, walnuts,raisins, and coconut. Mix well.
- Fill each muffin cup about 2/3 full. Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
Nutrition Facts : Calories 135.7, Fat 1.6, SaturatedFat 1.1, Sodium 292.5, Carbohydrate 29.3, Fiber 2.3, Sugar 10.6, Protein 2.6
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