Description
Deliciously moist zucchini muffins infused with sweet pineapple and crunchy walnuts, perfect for breakfast or a snack.
Ingredients
Scale
- 1 cup grated zucchini
- 1 cup crushed pineapple, drained
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup chopped walnuts
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine the grated zucchini, crushed pineapple, and chopped walnuts.
- In another bowl, whisk together the flour, sugars, baking soda, baking powder, salt, and cinnamon.
- In a separate bowl, mix the vegetable oil, eggs, and vanilla extract.
- Combine the wet ingredients with the dry ingredients until just mixed.
- Fold in the zucchini and pineapple mixture gently.
- Pour the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For added sweetness, you can sprinkle some sugar on top before baking.
- These muffins can be stored in an airtight container for up to 3 days.
- Feel free to substitute walnuts with pecans or omit nuts for a nut-free version.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Moist Zucchini Muffins with Pineapple and Crunchy Walnuts, pineapple zucchini nut muffins