These Zucchini Pineapple Carrot Muffins are a great example of how flavours and textures can be harmoniously combined. These muffins are moist, sweet, and filled with a variety of nutritional ingredients, making them ideal for either breakfast or a snack.
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)
Method:
- A muffin tray should be lined with paper liners or gently greased before being placed in the oven. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Bring together the liquid components: Eggs should be whisked in a large bowl until they are totally combined. The oil, sugar, unsweetened applesauce, and vanilla extract should be added at this point. Perform a vigorous mixing until everything is completely incorporated.
- Include Vegetables and Pineapple: Incorporate the shredded zucchini, shredded carrots and crushed pineapple that has been drained into the mixture. The mixture should be well combined.
- Combine the dry ingredients by combining the flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a separate dish and whisking them together via a whisk. Include the chopped nuts in the mixture, if you are using them.
- The wet and dry components should be blended by gradually adding the dry ingredients to the wet mixture while stirring until the ingredients are completely incorporated. Take care not to overmix the items.
- After pouring the batter, distribute it equally among the cups of the muffin tray, making sure that each cup is roughly two-thirds filled.
Bake the muffins by placing the muffin tray in an oven that has been warmed and baking them for twenty to twenty-five minutes, or until a toothpick that has been put into the middle of a muffin becomes clean.
Take the muffins out of the muffin tray and let them to cool for around five minutes before transferring them to a wire rack to finish cooling.
Final Thoughts
These Zucchini Pineapple Carrot Muffins are a delectable and nutritious delicacy that mixes the natural sweetness of fruits and vegetables with the warm flavours of cinnamon and nutmeg. They are a tasty and healthy treat. These muffins are guaranteed to become a favourite in your home at any time of the day since they are suitable for any time of the day. Have fun!