Pineapple Walnut Zucchini Muffins
Deliciously moist muffins bursting with flavor, combining ripe pineapple, crunchy walnuts, and nutritious zucchini.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup grated zucchini
- 1 cup crushed pineapple, well-drained
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup granulated sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1/2 cup chopped walnuts
Instructions
- Preheat your oven to 350°F (175°C) and prepare your muffin pan.
- Grate the zucchini and squeeze it to remove excess moisture.
- Mix the dry ingredients (flour, baking powder, baking soda, salt, and sugar) in a large bowl.
- Combine the wet ingredients (oil, eggs, zucchini, and pineapple) in another bowl.
- Combine the mixtures gently until just combined, being careful not to overmix.
- Pour the batter into the muffin tins.
- Bake for 20-25 minutes or until a toothpick inserted comes out clean.
Notes
Ensure to thoroughly drain the pineapple and squeezed zucchini for perfect muffin texture. Avoid packing flour when measuring to keep muffins light.
Find it online: https://www.yacide.com/pineapple-walnut-zucchini-muffins/