Healthy Pineapple Zucchini Muffins Recipes

ZUCCHINI PINEAPPLE MUFFINS

Steps:

• Mix flour, sugar, baking powder, allspice, nutmeg and salt in a large bowl with a whisk. Add eggs, butter, pineapple, zucchini and vanilla and mix well with a spoon. Fold in nuts or raisins.
• Spray muffin tins and fill 3/4 full with muffin mixture. Bake in preheated 350 degree oven 35 to 40 minutes until brown on top. (Note: I used a large size muffin tins for large muffins and got 8 muffins. You will get 12 to 16 using the smaller tins depending on how full you fill them.)

PINEAPPLE ZUCCHINI MUFFINS

Steps:

• Preheat the oven to 350 degrees.
• In a medium mixing bowl, add the sugar, applesauce, oil, eggs, and vanilla. Stir to combine.
• Sprinkle the flour across the top of the wet ingredients and then sprinkle the baking soda, cinnamon, salt, and baking powder across the top of the flour. Stir everything together just until combined.
• Add the zucchini and pineapple and stir to incorporate.
• Pour the batter evenly into 24 muffin cups and bake until the center is set and a toothpick inserted comes out clean, around 20-22 minutes.

PINEAPPLE ZUCCHINI MUFFINS

Steps:

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

HEALTHY PINEAPPLE ZUCCHINI MUFFINS

Steps:

• Preheat oven to 350 degrees.
• Beat the egg, egg whites, oil, applesauce, sugar and vanilla until well combined.
• Stir in zucchini and pineapple.
• Combine dry ingredients and add to batter until just blended. Don't over mix.
• Stir in raisins.
• Pour batter into sprayed muffin tin.
• Bake for 13 minutes or until inserted toothpick comes out clean.
• Enjoy! These freeze well, if there are any left.

HEALTHY AVOCADO PINEAPPLE MUFFINS

Steps:

• Preheat oven to 375º. In a large bowl, beat avocado until only small lumps remain. Add eggs, honey and oil; beat until blended. Stir in pineapple. In another bowl, whisk flour, salt, baking powder, baking soda and cinnamon. Add to avocado mixture; stir just until moistened. Fold in 1/2 cup pecans., Fill 12 greased or foil-lined muffin muffin cups; sprinkle tops with remaining 1/4 cup pecans. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

DELICIOUS PINEAPPLE MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease and flour muffin pans, or line with paper liners.
• In a large bowl, stir together 2 cups flour, white sugar, baking powder and salt. Drain pineapple, reserving 1/4 cup juice. Make a well in the center of the dry ingredients, and pour in the reserved juice, egg, milk, and 1/4 cup melted butter. Mix just until blended.
• In a separate bowl, stir together the cinnamon, brown sugar, 1/2 cup flour, and 1/4 cup melted butter to make the topping.
• Spoon batter into muffin cups, then spoon crushed pineapple over the batter and sprinkle with the cinnamon topping.
• Bake for 30 minutes in the preheated oven, until a toothpick inserted in the crown of the muffin comes out clean.

VEGAN ZUCCHINI PINEAPPLE MUFFINS

Steps:

• Preheat oven to 325 degrees.
• Prepare muffin pans with preferred method.
• In a large mixing bowl, combine the flour, sugar, baking powder and soda, cinnamon, ginger, and salt.
• In a separate bowl, mix apple sauce, pineapple, banana, and vanilla extract.
• Create a well in the dry ingredients and add the pineapple mixture until well incorporated. Add the zucchini, walnuts,raisins, and coconut. Mix well.
• Fill each muffin cup about 2/3 full. Bake for 25 minutes or until a toothpick inserted into the center comes out clean.