Healthy Pineapple Zucchini Muffins

Submitted by MN Momma

"I found a similar recipe on food.com #9350 and wanted to change it up a bit to make it healthier. The results were fantastic! Moist and full of flavor. These muffins are loved by my entire family including my super picky 4 year old."

 

• Ready In: 23mins
• Ingredients: 15
• Yields: 24 muffins
• Serves: 24

ingredients

• 1 egg
• 2 egg whites
• 1⁄4 cup oil
• 3⁄4 cup unsweetened applesauce
• 1 1⁄4 cups sugar
• 2 teaspoons vanilla extract
• 2 cups zucchini (shredded and squeezed dry)
• 8 ounces crushed pineapple (drained)
• 1 1⁄2 cups flour
• 1 1⁄2 cups whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1⁄2 teaspoon baking powder
• 2 teaspoons cinnamon
• 1 cup raisins

directions

1. Preheat oven to 350 degrees.
2. Beat the egg, egg whites, oil, applesauce, sugar and vanilla until well combined.
3. Stir in zucchini and pineapple.
4. Combine dry ingredients and add to batter until just blended. Don't over mix.
5. Stir in raisins.
6. Pour batter into sprayed muffin tin.
7. Bake for 13 minutes or until inserted toothpick comes out clean.
8. Enjoy! These freeze well, if there are any left.

Reviews

[Good Vibe Goddess]

I accidentally used twice the amount of applesauce called for ... realized after I'd put them in the oven my 1/4 cup measure was a 1/2 cup ... such a silly mistake and was afraid I'd ruined my muffins. However, they turned about beautifully anyways, just needed an extra 5 minutes cook time. So this is a very forgiving recipe, which is always good!

 

[Boomette]

These muffins are so yummy. I used half sugar and half splenda. They are moist with full of flavor. Thanks MN Momma :) Made for Cookbook tag game

 

[Sydney Mike]

Made this recipe as given & must say, these muffins are satisfyingly delicious! Easy to make & then I set aside 16 of 'em to freeze (even with just the 2 of us, I do keep our substantial freezer pretty full), & if the frozen ones turn out even half as wonderful as those right from the oven, we'll be very satisfied! Thanks for sharing the recipe! [Made & reviewed for one of my adoptees in this fall's round of Pick A Chef]