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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

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)

Instructions
 

  • 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.

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Nutrition

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
Tried this recipe?Let us know how it was!