These Zucchini Pineapple Carrot Muffins are a delightful blend of flavors and textures. Perfect for breakfast or a snack, they are moist, sweet, and packed with nutritious ingredients.
Ingredients
- 3 eggs
- 1/2 cup oil
- 1/2 cup unsweetened applesauce
- 2 cups sugar
- 2 teaspoons vanilla extract
- 2 cups shredded zucchini
- 3/4 cup shredded carrots
- 10 oz crushed pineapple, drained
- 3 cups flour
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 3/4 teaspoon nutmeg
- 1/2 cup chopped nuts (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
- Combine Liquid Ingredients: In a large bowl, whisk the eggs until well mixed. Add the oil, unsweetened applesauce, sugar, and vanilla extract. Mix well until thoroughly combined.
- Add Vegetables and Pineapple: Stir in the shredded zucchini, shredded carrots, and drained crushed pineapple. Mix until evenly distributed.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. If using, add the chopped nuts and mix well.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix.
- Pour the Batter: Distribute the batter evenly among the muffin tin cups, filling each one approximately two-thirds full.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Let the muffins rest in the tin for about 5 minutes before moving them to a wire rack to cool completely.
Conclusion
These Zucchini Pineapple Carrot Muffins are a delicious and healthy treat that combines the natural sweetness of fruits and vegetables with the warm flavors of cinnamon and nutmeg. Perfect for any time of the day, these muffins are sure to become a favorite in your household. Enjoy!