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Moist Zucchini Muffins with Pineapple

Moist Zucchini Muffins with Pineapple

  • Author: Kevin
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x
  • Diet: Gluten Free

Description

Moist Zucchini Muffins with Pineapple offer a deliciously fresh and wholesome treat packed with tender zucchini strands and juicy pineapple pieces. These muffins balance natural sweetness and moist texture, making them a perfect option for a healthy breakfast, snack, or anytime indulgence. Made with simple pantry staples and fresh produce, they provide a soft, flavorful, and nutritious eating experience.

Ingredients

Scale

Vegetables and Fruit

  • 1 cup grated zucchini
  • 1 cup crushed pineapple, drained, with 2 tablespoons reserved juice

Dry Ingredients

  • 1 1/2 cups whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon (natural)
  • 1/4 teaspoon ground nutmeg (natural)
  • 1/4 teaspoon salt

Wet Ingredients

  • 1/2 cup brown sugar
  • 1/3 cup vegetable oil
  • 2 tablespoons flaxseed meal mixed with 6 tablespoons water (natural gelling agent)
  • 1 teaspoon vanilla extract (natural)
  • 1 teaspoon apple cider vinegar (natural)
  • 2 tablespoons reserved pineapple juice

Instructions

  1. Prepare Your Ingredients: Grate the zucchini finely and lightly squeeze out excess moisture to avoid sogginess. Drain the crushed pineapple, reserving about 2 tablespoons of the juice for added flavor and moisture in the batter.
  2. Mix Wet Ingredients: In a large bowl, combine vegetable oil, brown sugar, flaxseed meal mixed with water (natural gelling agent), vanilla extract (natural), apple cider vinegar (natural), and the reserved pineapple juice. Stir together until well blended.
  3. Combine Dry Ingredients: In a separate bowl, whisk together whole wheat flour, baking powder, baking soda, ground cinnamon (natural), ground nutmeg (natural), and salt to ensure even distribution of leaveners and spices.
  4. Combine Wet and Dry Mixes: Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Avoid overmixing to keep the muffins tender.
  5. Add Zucchini and Pineapple: Fold the grated zucchini and crushed pineapple evenly into the batter, allowing their moisture to keep the muffins soft.
  6. Bake: Divide the batter into a muffin tin lined with paper cups or well-greased. Bake in a preheated oven at 350°F (175°C) for 20 to 25 minutes, or until a toothpick inserted comes out clean. Let muffins cool slightly before serving.

Notes

  • Do not over-squeeze zucchini; a little moisture helps keep muffins soft.
  • Use fresh ground cinnamon and nutmeg for best flavor impact.
  • Mix ingredients gently to avoid dense muffins.
  • Spoon flour into the measuring cup to avoid compacting and dense batter.
  • Use room temperature oils and liquids for uniform batter consistency.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 180
  • Sugar: 12g
  • Sodium: 140mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: moist zucchini muffins, pineapple muffins, healthy muffins, gluten free muffins, fruit muffins, vegetable muffins, plant-based baking

Find it online: https://yumwayrecipes.com/moist-zucchini-muffins-with-pineapple/