Description
These Moist Zucchini Muffins with Pineapple combine the natural sweetness of pineapple and the tender moisture of zucchini to create a soft, flavorful, and nutritious muffin. Perfect for breakfast, a snack, or a light dessert, they are made with simple, plant-based ingredients and feature a gentle warmth from cinnamon and nutmeg. Ideal for those seeking a wholesome, plant-based treat bursting with fresh flavors.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups whole wheat flour
- ½ cup natural brown sugar
- 1 ½ teaspoons baking powder
- 1 teaspoon cinnamon (natural)
- ½ teaspoon nutmeg (natural)
- 1 teaspoon natural gelling agent
Wet Ingredients
- 1 cup grated zucchini, excess moisture squeezed out
- ½ cup crushed pineapple, well drained
- ⅓ cup vegetable oil
- ⅓ cup plant-based milk
- 1 teaspoon vegetarian Worcestershire sauce
- 1 teaspoon apple cider vinegar (natural)
Instructions
- Prepare Your Ingredients: Grate the zucchini and gently squeeze out excess moisture using a clean kitchen towel. Drain the crushed pineapple thoroughly to avoid soggy muffins. Pre-measure all dry ingredients for a smooth mixing process.
- Mix the Dry Ingredients: In a large bowl, whisk together whole wheat flour, natural brown sugar, baking powder, cinnamon, nutmeg, and the natural gelling agent to create a flavorful and airy base.
- Combine the Wet Ingredients: In another bowl, stir together the vegetable oil, plant-based milk, vegetarian Worcestershire sauce, apple cider vinegar, grated zucchini, and crushed pineapple until evenly mixed.
- Blend Wet and Dry Mixtures: Gently fold the wet ingredients into the dry ingredients until just combined, taking care not to overmix to keep the muffins light and tender.
- Bake to Perfection: Preheat your oven to 350°F (175°C). Line a muffin tin with paper cups and spoon the batter into each cup, filling about three-quarters full. Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean.
Notes
- Drain zucchini and pineapple well to prevent soggy muffins but retain enough moisture for softness.
- Avoid overmixing the batter to ensure muffins remain light and tender.
- Use room temperature plant-based milk and oil for better mixing and texture.
- Start checking muffins a few minutes before the end of baking time due to oven variations.
- For adding nuts or seeds, toss them in flour before folding in to avoid sinking.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 9g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: moist zucchini muffins, pineapple muffins, plant-based muffins, healthy snacks, gluten-free muffins, vegan muffins
