156 kcalZucchini Pineapple Muffins
40 min serves 12
VegetarianDairy-Free
3gprotein29gcarbs4gfat
Ingredients
- •½ teaspoon baking powder
- •1 teaspoon baking soda
- •1 cup brown sugar
- •1 teaspoon cinnamon
- •½ cup egg beaters 99%% egg substitute
- •2 tablespoons flour
- •¼ teaspoon nutmeg
- •½ cup pineapple reserve liq
- •2 teaspoons salt
- •1 teaspoon vanilla
- •½ cup walnuts
- •1 cup wheat flour whole-grain
- •1 zucchini
Adds every ingredient to an Instacart cart.
We may earn a commission on Instacart orders, at no extra cost to you.
Method
From foodista.com — read the original
- Add sugar to Eggbeaters. Stir in zucchini, pineapple and vanilla. Measure remaining ingredients in another bowl. Stir to distribute - add to wet ingredients and stir to moisten.
- Add enough reserved pineapple liquid to attain batter consistency (drops in blobs from spoon).
- Pour into muffins cups in 12 cup tin.
- Bake at 400F for about 24 minutes until they pass the toothpick test. Cool for 1 minute then turn onto rack to further cool.
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
Want a whole week of meals like this one?
A friend shared this from Live Better AI. Swipe the recipes you love and get a full week sized to your macros, with one grocery list.
Plan my first week free7-day free trial · about $0.39 a day
Recipe and photo via Spoonacular · original recipe at foodista.com