Moist Zucchini Muffins Pineapple Crunchy Walnuts

Introduction

Looking for a delicious and nutritious muffin recipe that will have your taste buds singing? Look no further than these Moist Zucchini Muffins with Pineapple and Crunchy Walnuts! These muffins are the perfect combination of moist and flavorful, with the added bonus of hidden veggies. Whether you’re looking for a quick breakfast on-the-go or a tasty snack, these muffins are sure to please.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup whole wheat flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 2 eggs
• 1 tsp vanilla extract
• 1 cup shredded zucchini
• 1/2 cup crushed pineapple, drained
• 1/2 cup chopped walnuts

Step-by-step Directions

1. Preheat your oven to 350°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, mix together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the shredded zucchini, crushed pineapple, and chopped walnuts.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

FAQs

1. Can I use a different type of flour?

While the combination of all-purpose and whole wheat flour gives these muffins a nice texture, you can certainly experiment with different types of flour. Just keep in mind that the texture and flavor may vary.

2. Can I use a sweetener substitute?

If you prefer to use a different sweetener, such as honey or maple syrup, feel free to do so. Just be aware that this may affect the texture and sweetness of the muffins.

3. How should I store these muffins?

These muffins can be stored in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months.

Conclusion

These Moist Zucchini Muffins with Pineapple and Crunchy Walnuts are a delightful treat that is perfect for any time of day. Whether you’re enjoying them for breakfast, as a snack, or even dessert, these muffins are sure to satisfy your cravings. With the perfect balance of sweetness and nuttiness, these muffins are a must-try for anyone looking for a tasty and nutritious baked good. Give this recipe a try and enjoy the delicious flavors of zucchini, pineapple, and walnuts all in one bite!

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