Ingredients
-
1
-
2
-
1/4
-
3/4
-
1 1/4
-
2
-
2
-
8
-
1 1/2
-
1 1/2
-
1
-
1
-
1/2
-
2
-
1
Directions
Healthy Pineapple Zucchini Muffins, I found a similar recipe on food com #9350 and wanted to change it up a bit to make it healthier The results were fantastic! Moist and full of flavor These muffins are loved by my entire family including my super picky 4 year old , I accidentally used twice the amount of applesauce called for realized after I’d put them in the oven my 1/4 cup measure was a 1/2 cup such a silly mistake and was afraid I’d ruined my muffins However, they turned about beautifully anyways, just needed an extra 5 minutes cook time So this is a very forgiving recipe, which is always good!, These muffins are so yummy used half sugar and half splenda They are moist with full of flavor Thanks MN Momma 🙂 Made for Cookbook tag game
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Steps
|
1
Done
|
Preheat Oven to 350 Degrees. |
|
2
Done
|
Beat the Egg, Egg Whites, Oil, Applesauce, Sugar and Vanilla Until Well Combined. |
|
3
Done
|
Stir in Zucchini and Pineapple. |
|
4
Done
|
Combine Dry Ingredients and Add to Batter Until Just Blended. Don't Over Mix. |
|
5
Done
|
Stir in Raisins. |
|
6
Done
|
Pour Batter Into Sprayed Muffin Tin. |
|
7
Done
|
Bake For 13 Minutes or Until Inserted Toothpick Comes Out Clean. |
|
8
Done
|
Enjoy! These Freeze Well, If There Are Any Left. |
