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Moist Zucchini Muffins with Pineapple

Moist Zucchini Muffins with Pineapple

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

Description

These Moist Zucchini Muffins with Pineapple offer a perfect balance of gentle earthiness and tropical sweetness. Naturally moist and tender, they make a wholesome and delicious treat ideal for breakfast, snacks, or dessert. Made with simple, natural ingredients and warm spices, these muffins delight kids and adults alike while keeping things nourishing and flavorful.

Ingredients

Scale

Main Ingredients

  • 1 1/2 cups grated zucchini (finely grated, excess moisture drained)
  • 1 cup pineapple chunks (small, bite-sized)
  • 2 cups all-purpose flour
  • 1 teaspoon natural baking powder (with natural gelling agent)
  • 1/2 teaspoon baking soda (natural gelling agent)
  • 1/2 teaspoon ground cinnamon (natural)
  • 1/4 teaspoon ground nutmeg (natural)
  • 1/4 teaspoon salt
  • 3/4 cup natural brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract (natural)
  • 1/2 cup chopped walnuts (optional)

Instructions

  1. Prepare the Zucchini and Pineapple: Wash and finely grate the zucchini to ensure it blends smoothly into the batter. Squeeze out any excess moisture if it feels too wet. Chop the pineapple into small, bite-size pieces to distribute evenly in the muffins.
  2. Mix Dry Ingredients: In a large bowl, thoroughly combine the flour, natural baking powder with natural gelling agent, baking soda, ground cinnamon, nutmeg, and salt. Mixing these first ensures even distribution and helps the muffins rise evenly.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the natural brown sugar, eggs, vegetable oil, and natural vanilla extract until the batter is smooth, rich, and fragrant.
  4. Incorporate Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing gently until just combined. Take care not to overmix to keep muffins tender and light.
  5. Fold in Zucchini, Pineapple, and Nuts: Gently fold in the grated zucchini, pineapple pieces, and chopped walnuts if using to add moisture, sweetness, and crunch.
  6. Bake to Perfection: Spoon the batter into a lined muffin tin, filling each cup about two-thirds full. Bake in a preheated oven at 180°C (350°F) for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool and Enjoy: Remove muffins from the oven and allow to cool slightly. Enjoy them warm or at room temperature. Flavors develop further if allowed to rest overnight.

Notes

  • Do not over-grate zucchini; keep it finely grated for the best texture.
  • Drain excess moisture from zucchini to avoid soggy muffins.
  • Use room temperature eggs and oil for a smooth batter.
  • Freshly ground cinnamon and nutmeg give the fullest flavor.
  • Ensure accurate oven temperature to prevent overbaking and drying.
  • Prep Time: 15 minutes
  • Cook Time: 20-25 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: International

Nutrition

  • Serving Size: 1 muffin
  • Calories: 180 kcal
  • Sugar: 12 g
  • Sodium: 150 mg
  • Fat: 9 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 2 g
  • Protein: 3 g
  • Cholesterol: 35 mg

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

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