Pineapple Zucchini Muffins

Pineapple Zucchini Muffins

95 Reviews 6 Pics
  • Prep

    30 m
  • Cook

    25 m
  • Ready In

    55 m
FROSTH
Recipe by  FROSTH

“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!”

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Ingredients

Adjust Servings

Original recipe yields 4 dozen

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Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour 4 muffin pans, or use paper liners.
  2. 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.
  3. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.

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Reviews (95)

Rate This Recipe
I'm nuts too...
59

I'm nuts too...

Big hit over here! I cut the oil to 1 cup and subbed the eggs with bananas (mashed with baking powder = common sub) because my little guy is allergic to eggs. Which by the way he has eaten 1 muffin everyday for the past 3 days. Nice & moist and good for breakfast. Great recipe Frost, thanks!

Heather Joy
33

Heather Joy

I changed this recipe a lot but it turned out really well. I only did a half batch and cut the oil to 1/2 cup and also cut down the sugar a bit. I substituted half of the flour for whole-wheat and used carrot instead of zucchini. I forgot to cut the pineapple in half so added the entire can with the juice. I found the muffins to be a bit too sweet but everyone in my house loved them!

PAULAIQUILT
29

PAULAIQUILT

These muffins are delicious, and when the garden produces more zucchini than you can possible use, it's a great way to use it up. However, very high fat. Does anyone have a formula for cutting the oil? Use 1/2 cup applesauce to replace 1/4 cup oil?? Oil actually saturated some of the paper muffin liners. But delicious.

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Nutrition

Amount Per Serving (48 total)

  • Calories
  • 182 cal
  • 9%
  • Fat
  • 9.8 g
  • 15%
  • Carbs
  • 21.7 g
  • 7%
  • Protein
  • 2.1 g
  • 4%
  • Cholesterol
  • 26 mg
  • 9%
  • Sodium
  • 177 mg
  • 7%

Based on a 2,000 calorie diet

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