Pineapple Zucchini Muffins

Pineapple Zucchini Muffins

103
FROSTH 0

"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!"
Saved
Save
I Made it Rate it Share Print

Ingredients

55 m servings 182 cals
Serving size has been adjusted!

Original recipe yields 48 servings

Adjust

Nutrition

  • Calories:
  • 182 kcal
  • 9%
  • Fat:
  • 9.8 g
  • 15%
  • Carbs:
  • 21.7g
  • 7%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 177 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour 4 muffin pans, or use paper liners.
  2. 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.
  3. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.

Reviews

103
  1. 127 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 m...

Most helpful critical review

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 turn...

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 m...

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 a...

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 t...

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 oth...

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 turn...

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 th...

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 ...

Make the big batch. They won't last! I read lots of reviews and my favorite changes are replacing 1/2 of the flour with white whole wheat flour and replacing 1/2 of the oil with unsweetened ap...