Pineapple Walnut Zucchini Muffins
Pineapple Walnut Zucchini Muffins are the perfect blend of sweetness and crunch, making them an irresistible treat for any occasion. These easy-to-make muffins combine the moistness of crushed pineapple with the wholesome goodness of grated zucchini and the delightful crunch of walnuts. Ideal for breakfast, snacks, or dessert, they are not only delicious but also nutritious, packed with vitamins and healthy fats. Best of all, they stay fresh and soft for days, making them perfect for meal prep or sharing with friends.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Approximately 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup grated zucchini (squeezed dry)
- 1 cup crushed pineapple (drained)
- 1/2 cup chopped walnuts
- 2 large eggs
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and prepare a muffin tin.
- In a mixing bowl, whisk together eggs, oil, sugar, and vanilla until smooth.
- Stir in grated zucchini and crushed pineapple until well combined.
- In another bowl, mix flour, baking soda, baking powder, cinnamon, and salt.
- Gradually add dry ingredients to wet ingredients and stir until just combined.
- Fold in chopped walnuts gently.
- Fill muffin tins three-fourths full and bake for 18 to 22 minutes or until a toothpick comes out clean.
- Cool in the pan briefly before transferring to a wire rack.
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 205
- Sugar: 9g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Find it online: https://easywithella.com/pineapple-walnut-zucchini-muffins/