Description
Moist Pineapple Walnut Zucchini Muffins are a delightful treat that combines the sweetness of crushed pineapple, the nuttiness of walnuts, and the wholesome goodness of zucchini. Perfect for breakfast, snacks, or brunch gatherings, these muffins are easy to make and stay fresh for days.
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 your oven to 350°F and prepare a muffin tin with liners or nonstick spray.
- In a large bowl, whisk together eggs, vegetable oil, sugar, and vanilla until smooth.
- Stir in the grated zucchini and drained pineapple until well combined.
- In another bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
- Gradually add the dry mixture to the wet ingredients and stir until just combined; do not overmix.
- Gently fold in the chopped walnuts.
- Fill each muffin cup about three-fourths full with batter.
- Bake for 18 to 22 minutes or until a toothpick inserted comes out clean.
- Allow muffins to cool in the pan for about 5 minutes before transferring them to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (70g)
- Calories: 180
- Sugar: 9g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg