Vegan Zucchini Pineapple Muffins Recipe

Name: Vegan Zucchini Pineapple Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups whole wheat flour; 2 cups unbleached white flour; 3/4 cup sugar; 1 tablespoon baking powder; 1 tablespoon baking soda; 1 tablespoon cinnamon; 1/2 tablespoon ground ginger; 1 1/2 teaspoons salt; 1 cup shredded coconut; 2 cups applesauce; 1 (20 ounce) can crushed pineapple, drained; 1 1/4 cups mashed bananas or 2 medium bananas; 3 cups shredded zucchini; 1/2 tablespoon vanilla extract; 3/4 cup chopped walnuts (optional); 3/4 cup golden raisin (optional)

Servings: persons

2 1/2 cups whole wheat flour
2 cups unbleached white flour
3/4 cup sugar
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon cinnamon
1/2 tablespoon ground ginger
1 1/2 teaspoons salt
1 cup shredded coconut
2 cups applesauce
1 (20 ounce) can crushed pineapple, drained
1 1/4 cups mashed bananas or 2 medium bananas
3 cups shredded zucchini
1/2 tablespoon vanilla extract
3/4 cup chopped walnuts (optional)
3/4 cup golden raisin (optional)

1
Preheat oven to 325 degrees.
2
Prepare muffin pans with preferred method.
3
In a large mixing bowl, combine the flour, sugar, baking powder and soda, cinnamon, ginger, and salt.
4
In a separate bowl, mix apple sauce, pineapple, banana, and vanilla extract.
5
Create a well in the dry ingredients and add the pineapple mixture until well incorporated. Add the zucchini, walnuts,raisins, and coconut. Mix well.
6
Fill each muffin cup about 2/3 full. Bake for 25 minutes or until a toothpick inserted into the center comes out clean.

954

kcal

Calories

Fat

188

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 1/2 cups whole wheat flour, 2 cups unbleached white flour, 3/4 cup sugar, 1 tablespoon baking powder, and more.

Yes, Vegan Zucchini Pineapple Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vegan Zucchini Pineapple Muffins

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