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Pineapple Walnut Zucchini Muffins

Pineapple Walnut Zucchini Muffins
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Indulge in the delightful flavors of Pineapple Walnut Zucchini Muffins, a perfect blend of moist zucchini and sweet pineapple, complemented by crunchy walnuts. These muffins are not only easy to prepare but also make for a wholesome treat ideal for breakfast or as a satisfying snack throughout the day. Whether enjoyed warm with a cup of coffee or stored for meal prep, these muffins promise to fill your kitchen with an inviting aroma and your hearts with joy.

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).
  2. In a large bowl, whisk together eggs, vegetable oil, sugar, and vanilla extract until smooth.
  3. Stir in the grated zucchini and drained crushed pineapple until well combined.
  4. In another bowl, mix flour, baking soda, baking powder, cinnamon, and salt.
  5. Gradually fold the dry ingredients into the wet mixture until just combined; avoid overmixing.
  6. Gently fold in walnuts.
  7. Fill muffin tins three-quarters full with batter.
  8. Bake for 18 to 22 minutes or until a toothpick inserted comes out clean.
  9. Cool in the pan for five minutes before transferring to a wire rack.

Nutrition

Find it online: https://mrrecipes.net/pineapple-walnut-zucchini-muffins/