Description
Indulge in the delightful flavors of Pineapple Walnut Zucchini Muffins, an irresistible treat perfect for breakfast or a quick snack. These muffins blend the sweetness of crushed pineapple with the nutty crunch of walnuts, creating a moist and fluffy texture that everyone will adore. Ideal for any occasion—from brunch gatherings to lunchboxes—these muffins are easy to bake and stay fresh for days. Packed with nutritious ingredients like zucchini and nuts, they offer a satisfying bite that’s both delicious and wholesome.
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 (175°C) and prepare a muffin tin.
- In a bowl, whisk together eggs, vegetable oil, sugar, and vanilla until smooth.
- Stir in the grated zucchini and drained pineapple until combined.
- In another bowl, mix flour, baking soda, baking powder, cinnamon, and salt.
- Add dry ingredients to wet ingredients; stir until just combined.
- Fold in chopped walnuts gently.
- Fill muffin cups about three-quarters full with batter.
- Bake for 18 to 22 minutes or until a toothpick comes out clean.
- Allow to cool for a few 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 (80g)
- Calories: 205
- Sugar: 10g
- Sodium: 115mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg