Best 6 Healthy Pineapple Zucchini Muffins Recipes
Indulge in a delightful culinary journey with our collection of healthy pineapple zucchini muffins, crafted with a symphony of wholesome ingredients. These delectable treats are not just a burst of flavor, but a nutritional powerhouse, catering to various dietary preferences. Whether you're a vegan, gluten-free enthusiast, or simply seeking a healthier muffin option, our recipes have got you covered. Embark on this muffin-making adventure, and discover a treasure trove of recipes that prioritize your well-being while tantalizing your taste buds.
**1. Classic Pineapple Zucchini Muffins:**
Our classic recipe forms the cornerstone of this muffin extravaganza. Bursting with the vibrant flavors of pineapple and zucchini, these muffins are a perfect balance of moist texture and sweet-savory notes. Simple yet satisfying, they're a beloved classic for a reason.
**2. Vegan Pineapple Zucchini Muffins:**
For those embracing a plant-based lifestyle, our vegan pineapple zucchini muffins are a delightful alternative. Crafted with dairy-free, egg-free ingredients, these muffins are just as tender and flavorful as their classic counterparts. Indulge in the goodness of wholesome plant-based ingredients without compromising on taste.
**3. Gluten-Free Pineapple Zucchini Muffins:**
Catering to those with gluten sensitivity or celiac disease, our gluten-free pineapple zucchini muffins are a culinary triumph. Using a blend of gluten-free flours, these muffins offer a light and fluffy texture, complemented by the tropical sweetness of pineapple and the refreshing crunch of zucchini. Enjoy muffins that are both delicious and accommodating to your dietary needs.
**4. Healthy Pineapple Zucchini Muffins with Greek Yogurt:**
For those seeking a protein-packed treat, our healthy pineapple zucchini muffins with Greek yogurt are the answer. Infused with the tangy creaminess of Greek yogurt, these muffins are not only moist and flavorful but also pack a nutritional punch. An ideal on-the-go breakfast or afternoon snack, these muffins will keep you satisfied and energized.
**5. Mini Pineapple Zucchini Muffins:**
Craving bite-sized delights? Our mini pineapple zucchini muffins are the perfect solution. These adorable morsels are not only cute and convenient but also a great way to satisfy your sweet tooth without overindulging. Perfect for parties, picnics, or lunch boxes, these mini muffins will be a hit with people of all ages.
**6. Pineapple Zucchini Muffins with Streusel Topping:**
If you have a sweet tooth that demands a little extra decadence, our pineapple zucchini muffins with streusel topping are calling your name. These muffins combine the tropical flavors of pineapple and zucchini with a buttery, crumbly streusel topping that adds a textural contrast that will leave you craving more.
**7. Healthy Pineapple Zucchini Muffins with Almond Flour:**
Our healthy pineapple zucchini muffins with almond flour cater to those seeking a grain-free, low-carb treat. Using almond flour as the base, these muffins are packed with protein and healthy fats, making them a guilt-free indulgence. Enjoy the nutty flavor of almond flour harmonizing with the sweetness of pineapple and the freshness of zucchini.
HEALTHY PINEAPPLE ZUCCHINI MUFFINS
I found a similar recipe on food.com #9350 and wanted to change it up a bit to make it healthier. The results were fantastic! Moist and full of flavor. These muffins are loved by my entire family including my super picky 4 year old.
Provided by MN Momma
Categories Quick Breads
Time 23m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Beat the egg, egg whites, oil, applesauce, sugar and vanilla until well combined.
- Stir in zucchini and pineapple.
- Combine dry ingredients and add to batter until just blended. Don't over mix.
- Stir in raisins.
- Pour batter into sprayed muffin tin.
- Bake for 13 minutes or until inserted toothpick comes out clean.
- Enjoy! These freeze well, if there are any left.
ZUCCHINI PINEAPPLE MUFFINS
These delicious muffins are the perfect way to use up your summer zucchini. Easy to make and always delicious!
Provided by The Southern Lady Cooks
Categories bread
Time 54m
Number Of Ingredients 12
Steps:
- Mix flour, sugar, baking powder, allspice, nutmeg and salt in a large bowl with a whisk. Add eggs, butter, pineapple, zucchini and vanilla and mix well with a spoon. Fold in nuts or raisins.
- Spray muffin tins and fill 3/4 full with muffin mixture. Bake in preheated 350 degree oven 35 to 40 minutes until brown on top. (Note: I used a large size muffin tins for large muffins and got 8 muffins. You will get 12 to 16 using the smaller tins depending on how full you fill them.)
PINEAPPLE ZUCCHINI MUFFINS
Pineapple Zucchini Muffins are perfectly sweet, extra moist, and fluffy thanks to the addition of crushed pineapple and grated zucchini. This healthy muffin recipe is a great make-ahead breakfast option for the busy week ahead!
Provided by Melissa Griffiths - Bless this Mess
Categories Breakfast
Time 30m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees.
- In a medium mixing bowl, add the sugar, applesauce, oil, eggs, and vanilla. Stir to combine.
- Sprinkle the flour across the top of the wet ingredients and then sprinkle the baking soda, cinnamon, salt, and baking powder across the top of the flour. Stir everything together just until combined.
- Add the zucchini and pineapple and stir to incorporate.
- Pour the batter evenly into 24 muffin cups and bake until the center is set and a toothpick inserted comes out clean, around 20-22 minutes.
Nutrition Facts : ServingSize 1 muffin, Calories 180 calories, Sugar 18.4 g, Sodium 212.2 mg, Fat 5.3 g, SaturatedFat 3.9 g, TransFat 0 g, Carbohydrate 31 g, Fiber 0.8 g, Protein 2.6 g, Cholesterol 23.3 mg
ZUCCHINI MUFFINS
Steps:
- Preheat oven to 350°. Coat muffin cups with cooking spray or use paper liners; set aside., In a bowl, combine the first 6 ingredients. Combine egg and oil; stir into dry ingredients just until moistened. Fold in the zucchini, walnuts and currants. , Fill muffin cups three-fourths full with batter. Bake until a toothpick in center comes out clean, 22-25 minutes. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 318 calories, Fat 16g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 180mg sodium, Carbohydrate 40g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.
DELICIOUS PINEAPPLE MUFFINS
A moist muffin with a brown sugar and cinnamon topping.
Provided by ACPHIFER
Categories Bread Quick Bread Recipes Muffin Recipes
Time 45m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease and flour muffin pans, or line with paper liners.
- In a large bowl, stir together 2 cups flour, white sugar, baking powder and salt. Drain pineapple, reserving 1/4 cup juice. Make a well in the center of the dry ingredients, and pour in the reserved juice, egg, milk, and 1/4 cup melted butter. Mix just until blended.
- In a separate bowl, stir together the cinnamon, brown sugar, 1/2 cup flour, and 1/4 cup melted butter to make the topping.
- Spoon batter into muffin cups, then spoon crushed pineapple over the batter and sprinkle with the cinnamon topping.
- Bake for 30 minutes in the preheated oven, until a toothpick inserted in the crown of the muffin comes out clean.
Nutrition Facts : Calories 182.6 calories, Carbohydrate 28.6 g, Cholesterol 27.8 mg, Fat 6.5 g, Fiber 0.7 g, Protein 2.9 g, SaturatedFat 3.9 g, Sodium 187.4 mg, Sugar 13.3 g
VEGAN ZUCCHINI PINEAPPLE MUFFINS
This was an experiment in my kitchen that turned out even better than I hoped! Substituting bananas for the egg that would be in a typical recipe and applesauce for the oil makes this recipe super healthy, moist, yummy, and vegan; although I am not vegan myself, I will make these often!
Provided by moblessed
Categories Breads
Time 55m
Yield 30 muffins
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees.
- Prepare muffin pans with preferred method.
- In a large mixing bowl, combine the flour, sugar, baking powder and soda, cinnamon, ginger, and salt.
- In a separate bowl, mix apple sauce, pineapple, banana, and vanilla extract.
- Create a well in the dry ingredients and add the pineapple mixture until well incorporated. Add the zucchini, walnuts,raisins, and coconut. Mix well.
- Fill each muffin cup about 2/3 full. Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
Nutrition Facts : Calories 135.7, Fat 1.6, SaturatedFat 1.1, Sodium 292.5, Carbohydrate 29.3, Fiber 2.3, Sugar 10.6, Protein 2.6
Tips:
- For a sweeter muffin, use ripe pineapple. To check for ripeness, gently squeeze the pineapple; it should give slightly.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
- Grated zucchini adds moisture and a subtle sweetness to the muffins. Make sure to squeeze out any excess moisture from the zucchini before adding it to the batter.
- For a crunchier topping, sprinkle some chopped nuts or seeds on top of the muffins before baking.
- Store the muffins in an airtight container at room temperature for up to 3 days, or freeze them for up to 2 months.
Conclusion:
These healthy pineapple zucchini muffins are a delicious and nutritious way to start your day. They're packed with fruits, vegetables, and whole grains, and they're also low in fat and sugar. Whether you're looking for a quick and easy breakfast or a healthy snack, these muffins are sure to please.
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