Delicious Vegan Zucchini Pineapple Muffins Recipe

What’s up foodies? If you’re looking for a tasty and healthy treat that will keep your taste buds satisfied, you’ve come to the right place! I’m here to introduce an incredible recipe for vegan zucchini pineapple muffins that are out of this world.

But hold up, let me tell you why these muffins are so darn special. Not only are they vegan-friendly, but they’re packed with fiber and essential vitamins from the zucchini and pineapple. Plus, the combination of warm cinnamon and sweet crushed pineapple is nothing short of addicting. Trust me, once you try one of these muffins, you won’t be able to stop snacking on them.

Whether you’re trying to impress your friends at brunch or simply looking for a nourishing breakfast option, these vegan zucchini pineapple muffins are sure to impress. So without further ado, let’s dive into this delicious recipe and start baking some mouth-watering muffins!

Why You’ll Love This Recipe

Vegan Zucchini Pineapple Muffins
Vegan Zucchini Pineapple Muffins

Listen up, my fellow foodies! If you’re a fan of all things sweet and scrumptious, then this vegan zucchini pineapple muffins recipe is bound to be your new go-to snack. Now, I know what you might be thinking: “Why vegan and zucchini? Aren’t muffins supposed to be loaded with butter and sugar?”

Well, let me tell you why you’ll love this recipe. Not only does it offer a healthier twist on the classic muffin – it’s also incredibly easy to make and tastes simply divine! The combination of zucchini and pineapple creates a moist, fluffy texture that is absolutely irresistible.

But wait, there’s more! This recipe is entirely plant-based, making it the perfect option for vegans out there. Trust me when I say that the flavor profile will transport you straight to the tropics – and with the added health benefits of zucchini and pineapples, your body will thank you too!

So, whether you’re looking for a guilt-free treat or simply wanting to try something new, these zucchini pineapple muffins are sure to satisfy your sweet tooth. Give them a try and discover just how easy it is to enjoy delicious food while still keeping healthy!

Ingredient List

 These muffins are sure to make your taste buds dance!
These muffins are sure to make your taste buds dance!

Before we dig into the recipe, let’s take a look at what you’ll need to create these delicious vegan zucchini pineapple muffins.

Dry Ingredients:

  • 2 cups unbleached white flour
  • 1/2 cup whole wheat flour
  • 1 tsp baking soda
  • 3 tsp baking powder
  • 1 tsp salt
  • 1 tbsp ground cinnamon
  • 1/2 tbsp ground ginger
  • 1/2 tsp nutmeg

Wet Ingredients:

  • 3 cups shredded zucchini
  • 1 cup mashed bananas (about 2 medium sized bananas)
  • 1/4 cup maple syrup
  • 1 cup unsweetened applesauce
  • 1/2 cup crushed pineapple, drained (reserve juice for later)
  • 1 tsp vanilla extract

Additional Mix-ins:

  • 1/2 cup golden raisins
  • 1/2 cup walnuts

With these ingredients on hand, we can get started with the recipe. If you need to make any substitutions or variations, keep reading for suggestions.

The Recipe How-To

 A perfect blend of pineapple and zucchini goodness in every bite.
A perfect blend of pineapple and zucchini goodness in every bite.

Now, let’s jump right into the fun part, cooking these delicious vegan zucchini pineapple muffins.


First things first, preheat your oven to 350°F (180°C) and line a muffin tray with paper liners.

Mixing the Ingredients

Take a large mixing bowl and stir together 1 cup shredded zucchini, 1 mashed banana, 1/4 cup applesauce, 1/2 cup crushed pineapple (drained) and 3/4 cup sugar until well combined.

In another bowl, combine 1 1/2 cups of unbleached white flour, 1/2 cup of whole wheat flour, 1 teaspoon salt, 1 teaspoon cinnamon, 1 teaspoon ground ginger, and 2 teaspoons baking powder. Mix all ingredients together.

Make sure to blend the dry mixture with the wet mixture until it is fully combined.

If you want to add more flavor to your muffins, you can consider adding in extras like some golden raisins or walnuts.


Pour the batter into the muffin cups (each about 3/4 full), then sprinkle some additional sugar on top before popping them into the oven.

Bake for about 25-30 minutes, or until they have lightly browned on top and a toothpick comes out clean when inserted in the center.

Once they are done, let them cool for a few minutes before taking them out of their pan.

Now you have yourself some fluffy, moist and flavorful vegan zucchini pineapple muffins! Enjoy them as a dessert or as a sweet snack anytime throughout the day.

Substitutions and Variations

 Don't let the name fool you--these muffins are just as delicious as the non-vegan version.
Don’t let the name fool you–these muffins are just as delicious as the non-vegan version.

Now, let’s talk about some substitutions and variations you can make to this vegan zucchini pineapple muffins recipe. Don’t be afraid to experiment and make it your own!

– Flour: If you want a gluten-free version of this recipe, mix together 1 cup of coconut flour and 1 cup of almond flour and use that instead of the unbleached white flour and whole wheat flour. Or, for a paleo version, substitute the flours for 2 cups of purpose flour or white sugar.

– Sweeteners: Instead of using regular sugar, try using coconut sugar or maple syrup for a healthier option. If you like your muffins sweeter, add in some dark chocolate chips.

– Fruit: Don’t have pineapple on hand? Use fresh pineapple chunks or canned pineapple or add in another fruit such as apples or bananas. Golden raisins would also add a nice touch.

– Nuts: Replace the walnuts with pecans or almonds if you prefer. Add shredded coconut for more crunch.

– Spices: Mix it up by adding some ground nutmeg or allspice to amplify the flavors.

– Shredded Zucchini: Got carrots instead? Make zucchini-carrot muffins instead! You could even use shredded sweet potato.

Remember, these are just suggestions so feel free to get creative and adjust the recipe to your liking!

Serving and Pairing

 Get ready to impress, these muffins are perfect for any occasion.
Get ready to impress, these muffins are perfect for any occasion.

Now that you have baked these delicious Vegan Zucchini Pineapple Muffins, it’s time to serve and enjoy them! These muffins are wonderfully moist with a sponge-like texture that makes them perfect for breakfast, brunch or snacking on throughout the day.

When it comes to pairing these muffins, there are a variety of ways to enjoy them. You can enjoy them on their own, or pair them with your favorite plant-based yogurt or a cup of coffee for an extra boost of energy. Alternatively, they can also be paired with fresh fruit such as sliced strawberries, blueberries or bananas for an indulgent yet healthy treat.

Another way to serve these muffins is by topping them with a sprinkle of cinnamon and a drizzle of maple syrup for added sweetness. They can also be served as part of a larger spread for brunch with friends and family.

These vegan zucchini pineapple muffins will keep well in an air-tight container at room temperature for up to 3 days or in the fridge for up to a week. They are perfect for meal prepping or as an easy snack to grab on-the-go.

Whether you’re serving these vegan zucchini pineapple muffins as part of your breakfast, for an afternoon tea time, or as a snack amidst your busy day, they’re sure to impress your friends and family!

Make-Ahead, Storing and Reheating

 The best part? No one will even realize they're vegan.
The best part? No one will even realize they’re vegan.

Do you love to stay organized? Or perhaps you have a busy schedule and want to meal prep in advance to cut down on cooking time during the week? Well, either way, I’ve got great news for you! These Vegan Zucchini Pineapple Muffins can easily be made ahead, stored and reheated for a quick and healthy snack or breakfast option.

To make these muffins ahead of time, simply follow the recipe instructions and let them cool completely. Once cooled, store them in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months. For best results, use freezer-safe containers or bags.

Now, let’s talk about reheating them. You can reheat these muffins in two ways: microwave or oven. If using the microwave, simply place one muffin on a microwave-safe plate and heat it on high for about 20-30 seconds. If using the oven, preheat it to 350°F (180°C), wrap each muffin individually in aluminum foil and bake for 10-15 minutes until heated through.

If you’re someone who loves meal prepping or just simply enjoys having snacks and breakfast options ready to go at any moment, then these muffins are definitely worth making! They’re easy to store, reheat and will still taste delicious even after being frozen. So go ahead and give it a try!

Tips for Perfect Results

 If you thought vegan baking was difficult, think again--these muffins are easy to make and even easier to devour.
If you thought vegan baking was difficult, think again–these muffins are easy to make and even easier to devour.

Listen up, my fellow bakers! I have some crucial tips that will help you achieve perfect zucchini pineapple muffins. Believe me; these tips will save you from disasters in the kitchen.

First and foremost, make sure to squeeze out all the excess water from the shredded zucchini. I cannot emphasize this enough – it’s vital to get rid of the water to avoid a soggy mess. Use a clean kitchen towel or cheesecloth to wring out the zucchini.

Another critical thing is to measure your flour correctly. Too much flour can make your muffins dense and dry, while too little flour can lead to a runny batter. Use a measuring cup and spoon, sweep off the excess flour, and level it with a knife for precise measurements.

Do not overmix your batter! You want your muffins fluffy, not tough. Mix until everything is well combined, but stop when there are still some lumps in the batter.

Preheat your oven at the right temperature – in this case, 350°F (175°C). Baking at the correct temperature ensures that your muffins bake evenly without burning or under cooking.

Use an ice cream scoop or portion control spoon for consistent muffin sizes. We want them all to bake equally so we can enjoy scrumptious bites every time.

Last but not least, allow your muffins to cool down completely before storing or serving them. Dampness can develop and ruin their texture.

Follow these tips, and I guarantee you’ll end up with a batch of perfectly tender, moist, and delicious zucchini pineapple muffins that will win everyone’s heart!

Bottom Line

So there you have it, my fellow vegans and food enthusiasts – the vegan zucchini pineapple muffins recipe! Whether you’re looking for a healthier breakfast option or a delicious snack, these muffins are your answer. With simple ingredients that are easy to find and budget-friendly, you’ll be impressed by how easy it is to make these muffins at home.

I hope this recipe has inspired you to try new flavors and get creative in the kitchen. Don’t be afraid to experiment with different ingredients and variations of this recipe – from golden raisins to walnuts – the world is your oyster!

Remember, delicious vegan food doesn’t have to be complicated or expensive. By using wholesome ingredients and cooking with love, you can create beautiful meals that nourish your body and soul. So let’s embrace our love for food and get cookin’!

In conclusion, I would like to remind you of the benefits of veganism – not only is it good for our health but also for the environment by reducing our carbon footprint. So why not start today with these delicious vegan zucchini pineapple muffins?

Thank you for reading! Happy baking!

Vegan Zucchini Pineapple Muffins

Vegan Zucchini Pineapple Muffins Recipe

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!
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Prep Time 30 mins
Cook Time 25 mins
Course Dessert
Cuisine Vegan
Servings 30 muffins
Calories 135.7 kcal


  • 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)


  • Preheat oven to 325 degrees.
  • Prepare muffin pans with preferred method.
  • In a large mixing bowl, combine the flour, sugar, baking powder and soda, cinnamon, ginger, and salt.
  • In a separate bowl, mix apple sauce, pineapple, banana, and vanilla extract.
  • Create a well in the dry ingredients and add the pineapple mixture until well incorporated. Add the zucchini, walnuts,raisins, and coconut. Mix well.
  • Fill each muffin cup about 2/3 full. Bake for 25 minutes or until a toothpick inserted into the center comes out clean.

Add Your Own Notes


Serving: 2774gCalories: 135.7kcalCarbohydrates: 29.3gProtein: 2.6gFat: 1.6gSaturated Fat: 1.1gSodium: 292.5mgFiber: 2.3gSugar: 10.6g
Keyword < 60 Mins, Breads, Healthy, Kid-Friendly, Low Cholesterol, Low Protein, Toddler-Friendly
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