Description
Pineapple Walnut Zucchini Muffins are a delightful fusion of flavors, combining the sweetness of crushed pineapple and the nutty crunch of walnuts in a moist, fluffy treat. Perfect for breakfast or as a quick snack, these muffins are simple to make and stay delicious for days. With nutritious ingredients like zucchini and walnuts, you’ll feel good indulging in these tropical-inspired delights. Whether you’re preparing for a brunch gathering or looking for a healthy option to satisfy your sweet tooth, these muffins fit seamlessly into any occasion.
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 oven to 350°F (175°C) and prepare 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 until well combined.
- In another bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
- Gradually fold the dry ingredients into the wet mixture until just combined; avoid overmixing.
- Gently fold in chopped walnuts.
- Fill each muffin cup about 3/4 full with batter.
- Bake for 18 to 22 minutes or until a toothpick comes out clean.
- Cool in the pan for 5 minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (75g)
- Calories: 175
- Sugar: 10g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg