Best 2 Pineapple Zucchini Muffins Recipes

Calling all bakers and pineapple-zucchini enthusiasts! This article is your ultimate guide to creating the most delectable pineapple zucchini muffins. We know that when life gives you an abundance of zucchinis and pineapples, it's time for a culinary adventure. Whether you're looking for a delightful breakfast treat, a satisfying snack, or a tasty dessert, these muffins are here to tantalize your taste buds. With our carefully curated collection of recipes, you'll embark on a journey to discover the perfect combination of flavors and textures. Get ready to gather your ingredients, preheat your oven, and be amazed by the deliciousness that awaits!

Here are our top 2 tried and tested recipes!

PINEAPPLE ZUCCHINI MUFFINS

Pineapple Zucchini Muffins image

These are deliciously moist muffins that that'll disappear quickly! Use carrot or zucchini, or both if you prefer. I make a batch of each, then put some in the freezer (in Ziploc bags) for later, which usually isn't very long! My entire family just loves them!

Provided by FROSTH

Categories Bread Quick Bread Recipes Zucchini Bread Recipes

Time 55m

Yield 48

Number Of Ingredients 11

Ingredients

4 ½ cups all-purpose flour
2 ½ cups white sugar
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 ½ teaspoons salt
2 cups vegetable oil
6 eggs
3 cups shredded zucchini
1 (20 ounce) can crushed pineapple, drained
3 teaspoons vanilla extract

Steps:

Preheat oven to 325 degrees F (165 degrees C). Grease and flour 4 muffin pans, or use paper liners.
In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt. Make a well in the center, and pour in the oil, eggs, zucchini, pineapple and vanilla. Mix until smooth. Fill muffin cups 2/3 to 3/4 full.
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.

Nutrition Facts : Calories 181.7 calories, Carbohydrate 21.7 g, Cholesterol 23.3 mg, Fat 9.8 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 1.6 g, Sodium 177 mg, Sugar 12.3 g

HEALTHY PINEAPPLE ZUCCHINI MUFFINS

Healthy Pineapple Zucchini Muffins image

I found a similar recipe on food.com #9350 and wanted to change it up a bit to make it healthier. The results were fantastic! Moist and full of flavor. These muffins are loved by my entire family including my super picky 4 year old.

Provided by MN Momma

Categories Quick Breads

Time 23m

Yield 24 muffins, 24 serving(s)

Number Of Ingredients 15

Ingredients

1 egg
2 egg whites
1/4 cup oil
3/4 cup unsweetened applesauce
1 1/4 cups sugar
2 teaspoons vanilla extract
2 cups zucchini (shredded and squeezed dry)
8 ounces crushed pineapple (drained)
1 1/2 cups flour
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
2 teaspoons cinnamon
1 cup raisins

Steps:

Preheat oven to 350 degrees.
Beat the egg, egg whites, oil, applesauce, sugar and vanilla until well combined.
Stir in zucchini and pineapple.
Combine dry ingredients and add to batter until just blended. Don't over mix.
Stir in raisins.
Pour batter into sprayed muffin tin.
Bake for 13 minutes or until inserted toothpick comes out clean.
Enjoy! These freeze well, if there are any left.

Tips:

Use fresh pineapple and zucchini for the best flavor.
Grate the zucchini finely so that it blends well into the batter.
Do not overmix the batter, as this will result in tough muffins.
Fill the muffin cups only 2/3 full, as the muffins will rise during baking.
Bake the muffins until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Conclusion:

Pineapple zucchini muffins are a delicious and healthy way to start your day. They are moist and flavorful, with a perfect balance of sweetness and acidity. These muffins are also a good source of fiber and vitamin C. Whether you are looking for a quick and easy breakfast or a tasty snack, pineapple zucchini muffins are a great option.