Description
Deliciously moist muffins made with zucchini, pineapple, and walnuts, perfect for a snack or breakfast.
Ingredients
Scale
- 1 cup shredded zucchini
- 1 cup crushed pineapple, drained
- 1/2 cup chopped walnuts
- 1 cup sugar
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Combine the shredded zucchini, crushed pineapple, and chopped walnuts in a large bowl.
- Mix together the sugar, vegetable oil, eggs, and vanilla extract in another bowl.
- Gradually add the wet ingredients to the zucchini mixture.
- Whisk together the flour, baking powder, baking soda, salt, and cinnamon in a separate bowl.
- Fold the dry ingredients into the wet mixture until just combined.
- Fill each muffin cup about 2/3 full with the batter.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze in a single layer for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg