Healthy Pineapple Zucchini Muffins
Start your day on a wholesome note with these Healthy Pineapple Zucchini Muffins—soft, moist, and packed with nourishing goodness! Made with hearty whole wheat flour, rolled oats, and naturally sweetened with honey and unsweetened applesauce, these muffins are a guilt-free treat perfect for breakfast or snacking. The combination of juicy crushed pineapple and fresh shredded zucchini lends natural moisture and a delightful tropical twist, while warm cinnamon spices round out the flavor. With an optional crunch from chopped walnuts, these muffins are as versatile as they are delicious. Simple to prepare in just 20 minutes, they’re a great make-ahead option for busy mornings or meal prep, storing beautifully for days. Healthy and satisfying, this recipe is the perfect balance of nutrition and taste!
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.5 cups Rolled oats
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoons Ground cinnamon
- 0.25 teaspoons Salt
- 2 large Eggs
- 0.5 cups Unsweetened applesauce
- 0.3 cups Honey
- 1 teaspoons Vanilla extract
- 0.75 cups Crushed pineapple (drained)
- 1 cups Zucchini (shredded and squeezed to remove excess moisture)
- 0.5 cups Walnuts (optional, chopped)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease with non-stick spray.
In a large mixing bowl, whisk together the whole wheat flour, rolled oats, baking powder, baking soda, ground cinnamon, and salt.
In a medium-sized bowl, beat the eggs, then mix in the unsweetened applesauce, honey, vanilla extract, and crushed pineapple.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
Fold in the shredded zucchini and walnuts (if using) until evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring to a wire rack to cool completely.
Serve warm or store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
1710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.7 g | 69% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2074 mg | 90% | |
| Total Carbohydrate | 276.2 g | 100% | |
| Dietary Fiber | 37.3 g | 133% | |
| Total Sugars | 99.6 g | ||
| Protein | 56.4 g | 113% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 293 mg | 23% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 2272 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
