Vegan Zucchini Pineapple Muffins Recipes

PINEAPPLE ZUCCHINI MUFFINS

Pineapple Zucchini Muffins image

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!

Provided by FROSTH

Categories Bread Quick Bread Recipes Zucchini Bread Recipes

Time 55m

Yield 48

Number Of Ingredients 11

Ingredients

4 ½ cups all-purpose flour
2 ½ cups white sugar
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 ½ teaspoons salt
2 cups vegetable oil
6 eggs
3 cups shredded zucchini
1 (20 ounce) can crushed pineapple, drained
3 teaspoons vanilla extract

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.

Nutrition Facts : Calories 181.7 calories, Carbohydrate 21.7 g, Cholesterol 23.3 mg, Fat 9.8 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 1.6 g, Sodium 177 mg, Sugar 12.3 g

VEGAN ZUCCHINI PINEAPPLE MUFFINS

Vegan Zucchini Pineapple Muffins image

This was an experiment in my kitchen that turned out even better than I hoped! Substituting bananas for the egg that would be in a typical recipe and applesauce for the oil makes this recipe super healthy, moist, yummy, and vegan; although I am not vegan myself, I will make these often!

Provided by moblessed

Categories Breads

Time 55m

Yield 30 muffins

Number Of Ingredients 16

Ingredients

2 1/2 cups whole wheat flour
2 cups unbleached white flour
3/4 cup sugar
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon cinnamon
1/2 tablespoon ground ginger
1 1/2 teaspoons salt
1 cup shredded coconut
2 cups applesauce
1 (20 ounce) can crushed pineapple, drained
1 1/4 cups mashed bananas or 2 medium bananas
3 cups shredded zucchini
1/2 tablespoon vanilla extract
3/4 cup chopped walnuts (optional)
3/4 cup golden raisin (optional)

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.

Nutrition Facts : Calories 135.7, Fat 1.6, SaturatedFat 1.1, Sodium 292.5, Carbohydrate 29.3, Fiber 2.3, Sugar 10.6, Protein 2.6

VEGAN PINEAPPLE MUFFINS

Vegan Pineapple Muffins image

Yummy muffins made with vegan ingredients yet quite enjoyable for non-vegans. My taste-testers had to sit down to eat these delights.

Provided by Sanut Tarrer

Categories Quick Breads

Time 35m

Yield 12 muffins

Number Of Ingredients 7

Ingredients

2 cups unbleached flour
2 teaspoons baking powder
1 cup sugar (can use natural or turbinado)
2 cups canned crushed pineapple or 2 cups crushed fresh pineapple
1/2-1 cup soy margarine
1/2 cup vanilla-flavored soymilk
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 222.6, Fat 7.8, SaturatedFat 1.6, Sodium 150.3, Carbohydrate 36.3, Fiber 0.9, Sugar 19.8, Protein 2.4

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