Ingredients for Healthy Pineapple Zucchini Muffins
- Egg
- Egg Whites
- Oil
- Unsweetened Applesauce
- Sugar
- 1 teaspoon vanilla extract
- 1 medium zucchini, grated
- Crushed Pineapple
- 2 cups all-purpose flour
- Whole Wheat Flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- Baking Powder
- 1 teaspoon ground cinnamon
- Raisins
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How to Make Healthy Pineapple Zucchini Muffins
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking soda, cinnamon, and salt.
- In a separate bowl, mash the bananas and whisk in the melted coconut oil, honey, eggs, and vanilla extract.
- Grate the zucchini and finely chop the pineapple. Add both to the wet ingredients along with the shredded carrots.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 23-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
65g
Fat
2g
Carbs
9g
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30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For Large Groups Healthy Breads Breakfast Fruit American Holiday Event Muffins Easter Grains Dietary Low Cholesterol Low Saturated Fat Healthy 2 Quick Breads Low In Something Tropical Fruit Pineapple Pasta Rice And Grains Brunch Number Of Servings
