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