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My review
Pineapple Zucchini Muffins
FROSTH
"These are deliciously moist muffins that that'll disappear quickly! Use carrot or zucchini, or both if you prefer. I make a batch of each, then put some in the freezer (in Ziploc bags) for later, which usually isn't very long! My entire family just loves them!"
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Ingredients
55 m servings 182 calsOriginal recipe yields 48 servings (4 dozen)
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour 4 muffin pans, or use paper liners.
- In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt. Make a well in the center, and pour in the oil, eggs, zucchini, pineapple and vanilla. Mix until smooth. Fill muffin cups 2/3 to 3/4 full.
- Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Nutrition Facts
Per Serving: 182 calories; 9.8 g fat; 21.7 g carbohydrates; 2.1 g protein; 23 mg cholesterol; 177 mg sodium. Full nutrition
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Reviews
Read all reviews 116143 Ratings
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Most helpful positive review
9/24/2003
Big hit over here! I cut the oil to 1 cup and subbed the eggs with bananas (mashed with baking powder = common sub) because my little guy is allergic to eggs. Which by the way he has eaten 1 m...
Most helpful critical review
7/7/2004
If you are going to try this one, I'd recommend that you try a partial batch first ... it's a huge yield and I wasted a lot of good ingredients on muffins nobody in my house will eat. They turn...
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9/24/2003
Big hit over here! I cut the oil to 1 cup and subbed the eggs with bananas (mashed with baking powder = common sub) because my little guy is allergic to eggs. Which by the way he has eaten 1 m...
6/27/2005
I changed this recipe a lot but it turned out really well. I only did a half batch and cut the oil to 1/2 cup and also cut down the sugar a bit. I substituted half of the flour for whole-wheat a...
7/19/2002
These muffins are delicious, and when the garden produces more zucchini than you can possible use, it's a great way to use it up. However, very high fat. Does anyone have a formula for cutting t...
1/16/2012
Not extraordinary, just uncommonly, dependably good. I basically changed nothing; just had to work with scaling down this huge recipe to better suit my needs. So I hope the following helps oth...
11/29/2006
Delicious! I used half whole wheat flour and half white flour. I also used applesauce instead of oil. The turned out great and my toddler loves them.
7/7/2004
If you are going to try this one, I'd recommend that you try a partial batch first ... it's a huge yield and I wasted a lot of good ingredients on muffins nobody in my house will eat. They turn...
8/19/2003
These were great muffins- very moist. I think next time I will try using half oil, half applesauce as they were a little greasy on the paper liners. Good taste combination though- will make th...
10/21/2002
These are great muffins! I did use olive oil instead of vegetable oil because that was all that I had on hand. I also used the pineapple juice because I got distracted by my kiddos and poured ...