These muffins are so moist and delicious! The pineapple, zucchini & nuts provide nutrition and fiber; but the chocolate chips make them taste more like cake than a muffin. For more nutrition, use 2 1/2 cups of flour and 1/2 cups of wheat germ in place of the 3 cups of flour. One batch makes 24 muffins. When cool, you can wrap individual muffins in foil and store in freezer. You'll always have muffins on hand for breakfast or a snack. Enjoy!
prep time40 Min
cook time25 Min
pure vanilla extract
crushed pineapple (8 1/4 oz.) well drained
all purpose flour
1 1/2 tsp
semi-sweet chocolate chips
How To Make
Preheat oven to 350 degrees and put muffin liners in 2 (12 cup) muffin pans.
Combine eggs, oil, sugar & vanilla; beat until smooth and thickened.
Stir in zucchini & pineapple; blend well.
In separate bowl combine flour, baking soda, baking powder, salt & spices. Stir into moist ingredients until well blended.
Fold in chocolate morsels and nuts.
Divide among 24 muffin cups. Bake for 20 to 30 minutes.
This can be made into 2 loaf pans: Grease 2 loaf pans and divide batter between pans. Bake at 350 degrees for 1 hour.
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