Description

Moist Zucchini Muffins with Pineapple are a delicious and wholesome snack bursting with natural sweetness from fresh pineapple and the subtle earthiness of grated zucchini. These plant-based muffins stay soft and tender for days and are perfect for breakfast, lunchboxes, or a guilt-free treat anytime.

Ingredients

Scale

Dry Ingredients

1 ½ cups all-purpose flour
½ cup natural brown sugar
1 tsp baking powder
½ tsp baking soda
1 tsp natural cinnamon
1 tsp natural gelling agent

Wet Ingredients

1 cup grated zucchini, finely drained
½ cup crushed pineapple, thoroughly drained
⅓ cup vegetable oil
½ cup plant-based yogurt
1 tsp vegetarian Worcestershire sauce (natural)
1 tsp vanilla extract (natural)

Instructions

Prepare the zucchini and pineapple: Wash and grate the zucchini finely to reduce excess water. Drain the crushed pineapple thoroughly to prevent soggy muffins.
Mix the dry ingredients: In a large bowl, sift together the all-purpose flour, natural brown sugar, baking powder, baking soda, natural cinnamon, and natural gelling agent to create an even base for the muffins.
Combine the wet ingredients: In a separate bowl, whisk the vegetable oil, plant-based yogurt, vegetarian Worcestershire sauce (natural), and vanilla extract (natural) until smooth. Gently fold in the grated zucchini and drained pineapple to retain moisture and juiciness.
Merge wet and dry: Slowly add the wet mixture to the dry ingredients, folding gently to avoid overmixing. A few lumps are acceptable to keep the muffins tender and prevent toughness.
Bake to perfection: Divide the batter evenly into a lined muffin tin. Bake at 350°F (175°C) for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Allow muffins to cool for 10 minutes before removing them from the tin to maintain shape and moisture.

Notes

Choose fresh zucchini and pineapple for the best flavor and moisture balance.
Do not overmix the batter; this helps maintain fluffiness and avoid dense muffins.
Drain pineapple well to prevent soggy muffins and improve texture.
Use room temperature ingredients to ensure even blending.
Store muffins in an airtight container to keep them soft for several days.

Prep Time: 15 minutes
Cook Time: 20-25 minutes
Category: Appetizers
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 12g
Sodium: 150mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 2g
Cholesterol: 0mg

Keywords: zucchini muffins, pineapple muffins, plant-based muffins, moist muffins, healthy snack, gluten free muffins, breakfast muffins