Best Vegan Zucchini Pineapple Muffins Recipes

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PINEAPPLE ZUCCHINI MUFFINS



Pineapple Zucchini Muffins image

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

4 ½ cups all-purpose flour
2 ½ cups white sugar
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 ½ teaspoons salt
2 cups vegetable oil
6 eggs
3 cups shredded zucchini
1 (20 ounce) can crushed pineapple, drained
3 teaspoons vanilla extract

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



Healthy Pineapple Zucchini Muffins image

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

1 egg
2 egg whites
1/4 cup oil
3/4 cup unsweetened applesauce
1 1/4 cups sugar
2 teaspoons vanilla extract
2 cups zucchini (shredded and squeezed dry)
8 ounces crushed pineapple (drained)
1 1/2 cups flour
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
2 teaspoons cinnamon
1 cup raisins

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 PINEAPPLE MUFFINS



Vegan Pineapple Muffins image

Yummy muffins made with vegan ingredients yet quite enjoyable for non-vegans. My taste-testers had to sit down to eat these delights.

Provided by Sanut Tarrer

Categories     Quick Breads

Time 35m

Yield 12 muffins

Number Of Ingredients 7

2 cups unbleached flour
2 teaspoons baking powder
1 cup sugar (can use natural or turbinado)
2 cups canned crushed pineapple or 2 cups crushed fresh pineapple
1/2-1 cup soy margarine
1/2 cup vanilla-flavored soymilk
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 375 degrees.
  • Combine flour, baking powder and sugar.
  • Add pineapple to dry mixture.
  • Mix soy milk, vanilla and soy margarine in a different bowl.
  • Combine wet and dry ingredients well.
  • Spoon batter into paper-lined muffin tin.
  • Bake 25 minutes or until toothpick inserted in middle comes out clean.

Nutrition Facts : Calories 222.6, Fat 7.8, SaturatedFat 1.6, Sodium 150.3, Carbohydrate 36.3, Fiber 0.9, Sugar 19.8, Protein 2.4

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