Healthy Pineapple Zucchini Muffins
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.
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READY IN: 23mins
SERVES: 24
YIELD: 24 muffins
UNITS: US
INGREDIENTS
Nutrition- 1
- 2egg whites
- 1⁄4cup oil
- 3⁄4
- 1 1⁄4cups sugar
- 2teaspoons vanilla extract
- 2
- 8
- 1 1⁄2cups flour
- 1 1⁄2cups whole wheat flour
- 1teaspoon baking soda
- 1teaspoon salt
- 1⁄2teaspoon baking powder
- 2teaspoons cinnamon
- 1cup raisins
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DIRECTIONS
- Preheat oven to 350 degrees.
- Beat the egg, egg whites, oil, applesauce, sugar and vanilla until well combined.
- Stir in zucchini and pineapple.
- Combine dry ingredients and add to batter until just blended. Don't over mix.
- Stir in raisins.
- Pour batter into sprayed muffin tin.
- Bake for 13 minutes or until inserted toothpick comes out clean.
- Enjoy! These freeze well, if there are any left.
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