Recipe by FROSTH
"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!"
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4 1/2 cups
2 1/2 cups
1 1/2 teaspoons
1 (20 ounce) can
crushed pineapple, drained
Big hit over here! I cut the oil to 1 cup and subbed the eggs with bananas (mashed with baking powder = common sub) because my little guy is allergic to eggs. Which by the way he has eaten 1 muffin everyday for the past 3 days. Nice & moist and good for breakfast. Great recipe Frost, thanks!
If you are going to try this one, I'd recommend that you try a partial batch first ... it's a huge yield and I wasted a lot of good ingredients on muffins nobody in my house will eat. They turned out surprisingly bland and with a weak cupcake texture instead of the muffins I expected. Even using the helpful tips from other reviews couldn't save this one - disappointing.
I changed this recipe a lot but it turned out really well. I only did a half batch and cut the oil to 1/2 cup and also cut down the sugar a bit. I substituted half of the flour for whole-wheat and used carrot instead of zucchini. I forgot to cut the pineapple in half so added the entire can with the juice. I found the muffins to be a bit too sweet but everyone in my house loved them!
These muffins are delicious, and when the garden produces more zucchini than you can possible use, it's a great way to use it up. However, very high fat. Does anyone have a formula for cutting the oil? Use 1/2 cup applesauce to replace 1/4 cup oil?? Oil actually saturated some of the paper muffin liners. But delicious.
Delicious! I used half whole wheat flour and half white flour. I also used applesauce instead of oil. The turned out great and my toddler loves them.
Not extraordinary, just uncommonly, dependably good. I basically changed nothing; just had to work with scaling down this huge recipe to better suit my needs. So I hope the following helps others who need to do the same: scaling this down to 16 servings resulted in 12, perfectly shaped and sized muffins. An 8-oz. can of crushed pineapple and one small to medium sized zucchini worked well. Hubs keeps telling me he likes neither muffins nor quick breads yet he always seems to like what I bake, including these – he had two, AFTER supper. Pleasantly sweet, not heavily spiced, with a tender, light, moist crumb that’s cake-like in texture. Just a nice, breakfast type muffin to accompany a cup of coffee or tea. These would have been fine as is, but I did give them a sprinkle of cinnamon–sugar just cuz. For those who really have to have their muffins sweeter, a simple glaze of powdered sugar and the drained pineapple juice would be awesome good!
These were great muffins- very moist. I think next time I will try using half oil, half applesauce as they were a little greasy on the paper liners. Good taste combination though- will make these again.
These are great muffins! I did use olive oil instead of vegetable oil because that was all that I had on hand. I also used the pineapple juice because I got distracted by my kiddos and poured the whole thing in - worked fine. I would also be interested in how to eliminate some of the fat. I thought I had over greased my pans but maybe not... These would be great for breakfast and they're not too sweet so they would be fine with dinner or just a quick snack as well.
* Percent Daily Values are based on a 2,000 calorie diet.
Pineapple Zucchini Muffins
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 89
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