Try this Pineapple Zucchini Muffins recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 325 degrees F. Grease and flour 4 muffin pans, or use paper liners.
In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon,and salt. Make a well in the center and pour in the oil, eggs, zucchini,pineapple, and vanilla. Mix until smooth. Fill muffin cups 2/3-3/4 full. Sprinkle with coconut if desired.
Bake in the preheated oven for 20-25 minutes, or until toothpick inserted into the center comes out clean.
These muffins freeze well.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (71g) | ||
Recipe Makes: 48 Servings | ||
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Calories: 259 | ||
Calories from Fat: 171 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19g | 25 % | |
Saturated Fat 8g | 40 % | |
Monounsaturated Fat 7.5g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 53.8mg | 17 % | |
Sodium 632.4mg | 22 % | |
Potassium 58.3mg | 2 % | |
Total Carbohydrate 21.6g | 6 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 21g | ||
Protein 2.2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 259
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