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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—an irresistible treat that marries the sweetness of crushed pineapple with the nutty crunch of walnuts. These muffins are moist, fluffy, and incredibly versatile, making them perfect for breakfast, snacks, or even a light dessert. Packed with nutritious ingredients like zucchini and pineapple, they offer a healthier alternative to traditional baked goods. With just 15 minutes of prep time, these muffins are a quick and easy baking option that your whole family will love. Enjoy them fresh from the oven or store them for later; they stay deliciously moist for days.

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 nonstick spray.
  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 a separate bowl, mix together flour, baking soda, baking powder, cinnamon, and salt.
  5. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
  6. Fold in the chopped walnuts evenly throughout the batter.
  7. Scoop batter into muffin tins about three-quarters full.
  8. Bake for 18 to 22 minutes until a toothpick inserted comes out clean.
  9. Allow muffins to cool for five minutes before transferring to a wire rack.

Nutrition

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