Healthy Pineapple Zucchini Muffins

Total Time
Prep 10 mins
Cook 13 mins

I found a similar recipe on #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.

Ingredients Nutrition


  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.
Most Helpful

5 5

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

5 5

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]