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Moist Zucchini Muffins with Pineapple

Moist Zucchini Muffins with Pineapple

  • Author: Michael
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x
  • Diet: Vegetarian

Description

Moist Zucchini Muffins with Pineapple combine fresh grated zucchini and juicy pineapple chunks for a naturally sweet, tender, and flavorful treat. These wholesome muffins are easy to prepare using simple pantry staples and plant-based ingredients, making them perfect for breakfast, snack, or dessert any time of year.

Ingredients

Scale

Main Ingredients

  • 1 1/2 cups fresh zucchini, finely grated
  • 1 cup chunky pineapple pieces, drained
  • 1 3/4 cups whole wheat flour
  • 1/4 cup natural sweetener (maple syrup or honey, natural)
  • 1/3 cup plant-based dairy/cheese
  • 1 tsp vegetarian Worcestershire sauce (natural)
  • 1 tbsp apple cider vinegar
  • 1 tsp natural gelling agent
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt

Instructions

  1. Prepare the Fresh Ingredients: Finely grate the fresh zucchini and drain excess water, keeping some moisture intact to ensure the muffins stay moist. Chop the pineapple into small chunks or use canned pineapple, making sure it is well drained to avoid sogginess.
  2. Mix the Wet Ingredients: In a medium bowl, whisk together the natural sweetener, apple cider vinegar, plant-based dairy/cheese, and vegetarian Worcestershire sauce (natural). This wet mixture provides moisture and a balance of sweet and tangy flavors.
  3. Combine Dry Ingredients: In a separate bowl, sift whole wheat flour, natural gelling agent, cinnamon, nutmeg, and salt to ensure even distribution of spices and texture enhancers.
  4. Bring It All Together: Gradually add the dry ingredients to the wet mixture, stirring gently but thoroughly until just combined. Fold in the grated zucchini and pineapple chunks carefully, preserving the texture of the fruit pieces.
  5. Bake to Perfection: Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners or lightly grease it. Spoon the batter evenly into the molds and bake for 20-25 minutes. Check doneness by inserting a toothpick; it should come out clean or with a few moist crumbs.

Notes

  • Use fresh zucchini to keep muffins moist and avoid dryness.
  • Do not overmix batter to maintain tender texture.
  • Drain pineapple thoroughly to prevent soggy muffins.
  • Ensure oven is fully preheated for even baking.
  • Allow muffins to cool slightly in the tin before transferring to a wire rack.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 150
  • Sugar: 7g
  • Sodium: 120mg
  • Fat: 4g
  • Saturated Fat: 0.5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: zucchini muffins, pineapple muffins, moist muffins, plant-based muffins, healthy breakfast, gluten free option

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