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Zucchini Muffins with Pineapple and Crunchy Walnuts

Delicious Zucchini Muffins with Pineapple and Crunchy Walnuts

Try these Zucchini Muffins with Pineapple and Crunchy Walnuts for a moist, fluffy treat that’s perfect for breakfast or snacks.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 cups grated zucchini Squeeze it dry to avoid sogginess.
  • ¾ cup crushed pineapple Well-drained for best results.
  • ¾ cup chopped walnuts Can substitute with sunflower seeds for nut-free option.
  • 2 eggs Essential for binding and leavening.
  • ¾ cup vegetable oil Can substitute with melted coconut oil.
  • 1 cup granulated sugar Brown sugar can be used for a richer taste.
  • 1 teaspoon vanilla extract Important for flavor enhancement.
  • 2 cups all-purpose flour Gluten-free blends are a viable substitute.
  • 1 teaspoon baking soda Avoid substituting without adjustments.
  • 1 teaspoon baking powder Skip if using self-rising flour.
  • 1 teaspoon ground cinnamon Optional, but highly recommended.
  • ½ teaspoon salt Balances sweetness.
Optional Toppings
  • powdered sugar For dusting.
  • extra walnuts For adding crunch on top.
  • shredded coconut Pairs beautifully with pineapple flavor.

Equipment

  • Muffin tin
  • mixing bowl
  • whisk
  • spatula

Method
 

Step-by-Step 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, granulated sugar, and vanilla extract until smooth.
  3. Fold in grated zucchini and crushed pineapple into the wet mixture until just combined.
  4. In a separate bowl, whisk together the flour, baking soda, baking powder, ground cinnamon, and salt.
  5. Gradually add the dry ingredients to the wet mixture, folding gently until just combined.
  6. Fold in chopped walnuts until evenly distributed.
  7. Fill each muffin cup about ¾ full with batter.
  8. Bake in preheated oven for 18-22 minutes or until golden brown.
  9. Cool in the pan for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 10gVitamin A: 500IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

These muffins stay fresh for days, making them ideal for meal prep. Store in an airtight container.

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