Pineapple Zucchini Muffins

Pineapple Zucchini Muffins

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!"
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

55 m servings 182 cals
Serving size has been adjusted!
Original recipe yields 48 servings

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.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

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

Read all reviews 110
  1. 135 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...

Most helpful
Most positive
Least positive
Newest

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...

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...

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.

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...

Other stories that may interest you