Description
These Pineapple Walnut Zucchini Muffins are a delightful combination of flavors and textures. Moist from the zucchini and pineapple, and crunchy from the walnuts, these muffins are perfect for breakfast or a snack.
Ingredients
Scale
Zucchini Muffins:
- 1 cup grated zucchini (squeezed dry)
Pineapple Mixture:
- 1 cup crushed pineapple (drained)
Walnut Addition:
- 1/2 cup chopped walnuts
Wet Ingredients:
- 2 large eggs
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
Dry Ingredients:
- 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 and line a 12-cup muffin tin or spray with nonstick spray.
- Whisk eggs, oil, sugar, and vanilla in a large bowl until smooth.
- Stir in zucchini and pineapple until combined.
- In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
- Add dry ingredients to the wet mixture and stir until just combined—do not overmix.
- Fold in chopped walnuts gently.
- Scoop the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean.
- Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- You can add a sprinkle of cinnamon sugar on top before baking for extra flavor.
- These muffins freeze well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 240
- Sugar: 15g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: Pineapple Walnut Zucchini Muffins, Zucchini Muffins Recipe, Homemade Muffins, Breakfast Recipe, Snack Recipe
