Pineapple Walnut Zucchini Muffins
Indulge in the delightful taste of Pineapple Walnut Zucchini Muffins, a perfect blend of sweet and nutty flavors. These moist and fluffy muffins feature crushed pineapple and crunchy walnuts, making them ideal for breakfast, brunch, or as a convenient snack. Easy to prepare and packed with nutritious ingredients, they are suitable for bakers of all skill levels. Serve them warm or store them for later – these muffins maintain their deliciousness for days. Treat yourself to this unique combination, and elevate your baking game with this irresistible recipe.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Approximately 12 muffins 1x
- Category: Snack
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup grated zucchini (squeezed dry)
- 1 cup crushed pineapple (drained)
- 2 large eggs
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar
- 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
- 1/2 cup chopped walnuts
Instructions
- Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners.
- In a large bowl, whisk together eggs, vegetable oil, sugar, and vanilla until smooth. Stir in grated zucchini and drained pineapple.
- In another bowl, combine flour, baking soda, baking powder, cinnamon, and salt. Gradually mix into the wet ingredients until just combined.
- Fold in walnuts gently and fill muffin cups three-quarters full.
- Bake for 18-22 minutes until a toothpick comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Find it online: https://firstfoodie.com/pineapple-walnut-zucchini-muffins/