Rating: 4.5 stars
164 Ratings
  • 5 star values: 114
  • 4 star values: 31
  • 3 star values: 11
  • 2 star values: 6
  • 1 star values: 2

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

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour 4 muffin pans, or use paper liners.

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  • 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

182 calories; protein 2.1g; carbohydrates 21.7g; fat 9.8g; cholesterol 23.3mg; sodium 177mg. Full Nutrition
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