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Pineapple Walnut Zucchini Muffins

Pineapple Walnut Zucchini Muffins
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Indulge in the delightful world of Pineapple Walnut Zucchini Muffins—an inviting treat that brings together the sweet flavors of crushed pineapple, the earthiness of walnuts, and the moistness of zucchini. Perfect for breakfast or a wholesome snack, these muffins are quick to make and sure to become a family favorite. With each bite, you’ll experience a symphony of textures and tastes, making them ideal for any occasion. Whip up a batch for busy mornings or enjoy them as an afternoon delight with your favorite beverage. Get ready to explore this easy recipe that promises both nutrition and satisfaction!

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

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
  2. In a large bowl, whisk together eggs, vegetable oil, sugar, and vanilla until smooth.
  3. Fold in the grated zucchini and crushed pineapple until well combined.
  4. In another bowl, mix together flour, baking soda, baking powder, cinnamon, and salt.
  5. Gently fold the dry ingredients into the wet mixture until just combined.
  6. Add chopped walnuts and fold gently to incorporate.
  7. Scoop batter into muffin tins until three-quarters full.
  8. Bake for 18-22 minutes or until a toothpick comes out clean.

Nutrition

Find it online: https://kitchenmealplan.com/pineapple-walnut-zucchini-muffins/