ZUCCHINI PINEAPPLE MUFFINS RECIPES

Name: Healthy Pineapple Zucchini Muffins
Prep time: 10 min
Cook time: 13 min
Total time: 23 min
Yield: 24 muffins, 24 serving(s)
Ingredients: 1 egg; 2 egg whites; 1/4 cup oil; 3/4 cup unsweetened applesauce; 1 1/4 cups sugar; 2 teaspoons vanilla extract; 2 cups zucchini (shredded and squeezed dry); 8 ounces crushed pineapple (drained); 1 1/2 cups flour; 1 1/2 cups whole wheat flour; 1 teaspoon baking soda; 1 teaspoon salt; 1/2 teaspoon baking powder; 2 teaspoons cinnamon; 1 cup raisins

HEALTHY PINEAPPLE ZUCCHINI MUFFINS RECIPE - FOOD.COM

Healthy Pineapple Zucchini Muffins Recipe - Food.com image

I found a similar recipe on food.com #9350 and wanted to change it up a bit to make it healthier. The results were fantastic! Moist and full of flavor. These muffins are loved by my entire family including my super picky 4 year old.

Total Time 23 minutes

Prep Time 10 minutes

Cook Time 13 minutes

Yield 24 muffins, 24 serving(s)

Number Of Ingredients 15

Ingredients

1 egg
2 egg whites
1/4 cup oil
3/4 cup unsweetened applesauce
1 1/4 cups sugar
2 teaspoons vanilla extract
2 cups zucchini (shredded and squeezed dry)
8 ounces crushed pineapple (drained)
1 1/2 cups flour
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
2 teaspoons cinnamon
1 cup raisins

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.

Nutrition Facts : Calories 149, FatContent 2.8, SaturatedFatContent 0.4, CholesterolContent 7.8, SodiumContent 166.6, CarbohydrateContent 29.5, FiberContent 1.6, SugarContent 16.4, ProteinContent 2.7

VEGAN ZUCCHINI PINEAPPLE MUFFINS RECIPE - FOOD.COM

Vegan Zucchini Pineapple Muffins Recipe - Food.com 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!

Total Time 55 minutes

Prep Time 30 minutes

Cook Time 25 minutes

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, FatContent 1.6, SaturatedFatContent 1.1, CholesterolContent 0, SodiumContent 292.5, CarbohydrateContent 29.3, FiberContent 2.3, SugarContent 10.6, ProteinContent 2.6

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