Vegan Zucchini Pineapple Muffins Recipes

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.

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.

VEGAN PINEAPPLE MUFFINS

Steps:

• Preheat oven to 375 degrees.
• Combine flour, baking powder and sugar.
• Add pineapple to dry mixture.
• Mix soy milk, vanilla and soy margarine in a different bowl.
• Combine wet and dry ingredients well.
• Spoon batter into paper-lined muffin tin.
• Bake 25 minutes or until toothpick inserted in middle comes out clean.