Pineapple Zucchini Breakfast Muffins
Author: Whitney English
Recipe type: Muffins, Baked Goods, Breakfast, Healthy
Prep time:
Cook time:
Total time:
Serves: 12
- 1½ cup whole wheat flour
- ½ cup wheat germ
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 cup pineapple, pureed
- 1 banana, mashed
- 1 tablespoon chia seeds
- 2 tablespoon water
- ¼ cup maple syrup
- ¼ cup unsweetened soymilk
- 1½ cup zucchini, shredded
- ¼ cup coconut oil, melted
- 1 cup walnuts, chopped
- 1 cup chocolate chips
- 1 cup raisins
- Preheat oven to 325.
- Combine all dry ingredients in one bowl.
- Combine wet ingredients in another bowl.
- Mix wet and dry together until just incorporated.
- Fold in toppings.
- Grease a muffin tin or use muffin liners. Distribute batter.
- Add additional crushed walnuts on top for crunch.
- Bake for approximately 25-30 minutes.
Recipe by Whitney E. RD at https://www.whitneyerd.com/2016/08/vegan-zucchini-muffins.html
3.5.3226