Pineapple Walnut Zucchini Muffins
Delightful muffins infused with tropical pineapple and nutty walnuts, perfect for breakfast or a snack.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 muffins
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup crushed pineapple, drained
- 1 cup shredded zucchini
- 1/2 cup chopped walnuts
Instructions
- Preheat the oven to 350°F (175°C).
- Combine the wet ingredients in a bowl until smooth.
- In another bowl, mix together the dry ingredients.
- Fold the wet ingredients into the dry ingredients until just combined.
- Add the shredded zucchini and chopped walnuts to the batter.
- Scoop the mixture into a greased muffin tin.
- Bake for 25-30 minutes or until golden brown and a toothpick comes out clean.
Notes
Squeeze excess moisture from the zucchini before adding to the batter. Feel free to add spices like cinnamon or nutmeg for more flavor.
Find it online: https://www.pedrorecipes.com/pineapple-walnut-zucchini-muffins/