Vegan Zucchini Pineapple Muffins

Total Time
55mins
Prep 30 mins
Cook 25 mins

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!

Ingredients Nutrition

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.