Vegan Zucchini Pineapple Muffins

Submitted by moblessed

"This was an experiment in my kitchen that turned out even better than I hoped! Substituting bananas for the egg that would be in a typical recipe and applesauce for the oil makes this recipe super healthy, moist, yummy, and vegan; although I am not vegan myself, I will make these often!"

 

• Ready In: 55mins
• Ingredients: 16
• Yields: 30 muffins

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)

directions

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.