Description
Indulge in the delightful experience of homemade Pineapple Walnut Zucchini Muffins, a perfect blend of moistness and flavor. These muffins are an ideal treat for breakfast or as a quick snack, combining the natural sweetness of crushed pineapple with the nutty crunch of chopped walnuts. Featuring fresh grated zucchini, they are not only delicious but also nutritious. This easy-to-follow recipe ensures that your muffins stay soft and flavorful for days, making them a great option for meal prep or sharing with family and friends. Enjoy them fresh out of the oven or paired with yogurt and fruit for a balanced start to your day.
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 your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together eggs, vegetable oil, granulated sugar, and vanilla extract until smooth. Stir in grated zucchini and crushed pineapple.
- In another bowl, mix flour, baking soda, baking powder, ground cinnamon, and salt.
- Gradually add dry ingredients to the wet mixture, stirring gently until just combined. Fold in chopped walnuts.
- Fill each muffin cup three-quarters full with batter and 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: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 166
- Sugar: 8g
- Sodium: 160mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg