Description
Pineapple Walnut Zucchini Muffins are a delightful and nutritious treat that combines the sweetness of crushed pineapple with the crunch of walnuts, resulting in moist and fluffy muffins perfect for any time of day. These muffins are not only easy to make but also stay soft for days. Whether enjoyed as a quick breakfast or a satisfying snack, these muffins infuse your day with flavor and joy.
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 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 zucchini and drained pineapple.
- In another bowl, combine flour, baking soda, baking powder, cinnamon, and salt.
- Gradually add dry ingredients to wet mixture, stirring gently until just combined; lumps are fine.
- Fold in chopped walnuts.
- Scoop batter into muffin cups, filling each about three-quarters full.
- Bake for 18 to 22 minutes or until a toothpick comes out clean.
- Allow to 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 (68g)
- Calories: 180
- Sugar: 8g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg