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Pineapple Walnut Zucchini Muffins

Pineapple Walnut Zucchini Muffins
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Indulge in the warm, comforting flavors of Pineapple Walnut Zucchini Muffins! These delightful treats are perfect for breakfast or a snack, combining the natural sweetness of crushed pineapple with the moistness of grated zucchini and the satisfying crunch of toasted walnuts. Each bite is a burst of flavor, reminiscent of cozy mornings spent with loved ones. Not only are they delicious, but they also nourish your body with wholesome ingredients. With a simple preparation method, you can enjoy these muffins fresh from the oven in no time. Whether you’re on the go or enjoying a leisurely brunch, these muffins are sure to brighten your day.

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 prepare a muffin tin with liners or non-stick spray.
  2. In a large bowl, whisk together the eggs, vegetable oil, sugar, and vanilla until smooth.
  3. Gently fold in the grated zucchini and crushed pineapple until combined.
  4. In another bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
  5. Gradually fold the dry ingredients into the wet mixture until just combined; do not overmix.
  6. Gently stir in the chopped walnuts.
  7. Fill each muffin cup about three-quarters full with batter.
  8. Bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean.
  9. Let cool for five minutes in the pan before transferring to a wire rack.

Nutrition

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