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Pineapple Walnut Zucchini Muffins

Pineapple Walnut Zucchini Muffins
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Experience the delightful fusion of flavors with our Pineapple Walnut Zucchini Muffins. These moist and fluffy treats are perfect for breakfast or as a quick snack, combining sweet pineapple, crunchy walnuts, and nutritious zucchini into every bite. Ideal for meal prep, they remain fresh and delicious for days, making them a go-to choice for busy mornings or leisurely afternoons. With simple ingredients and easy preparation steps, this recipe is suitable for bakers of all skill levels. Elevate your baking game with these tropical-inspired muffins that are not only tasty but also packed with wholesome goodness!

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 and prepare a muffin tin.
  2. In a large bowl, whisk together eggs, vegetable oil, sugar, and vanilla until smooth.
  3. Stir in the grated zucchini and drained pineapple until well combined.
  4. In another bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
  5. Gradually fold the dry mixture into the wet ingredients until just combined; be careful not to overmix.
  6. Gently stir in the chopped walnuts.
  7. Fill muffin cups about 3/4 full with batter.
  8. Bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean.
  9. Allow muffins to cool in the pan for about 5 minutes before transferring to a wire rack.

Nutrition

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