Pineapple Zucchini Muffins

Pineapple Zucchini Muffins

Crushed pineapple and grated zucchini keep these warmly spiced muffins moist, while oat flour and whole-wheat flour give them enough structure to hold together. Squeezing the zucchini lightly—not completely dry—controls excess water without removing all the moisture that makes the crumb tender.

Equipment and timing

• 12-cup standard muffin pan
• Paper liners
• Two mixing bowls
• Box grater
• Wire rack

Yield: 12 muffins
Preparation: 20 minutes
Baking: 18 to 23 minutes
Oven: 350°F/175°C

Ingredients

• 1 cup whole-wheat flour
• 3/4 cup oat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon fine salt
• 2 large eggs
• 1/3 cup packed light brown sugar
• 1/3 cup plain Greek yogurt
• 2 tablespoons neutral oil
• 1 teaspoon vanilla extract
• 1 cup finely grated zucchini, lightly squeezed
• 1 cup canned crushed pineapple in juice, thoroughly drained

Method

1. Heat the oven to 350°F/175°C. Line all 12 muffin wells with paper liners or lightly coat them with cooking spray.
2. In the first bowl, whisk whole-wheat flour, oat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In the second bowl, whisk eggs, brown sugar, yogurt, oil, and vanilla until smooth. Fold in zucchini and pineapple.
4. Add the dry ingredients to the wet ingredients and fold just until no dry streaks remain. Do not beat. Divide the batter evenly; each well should be about three-quarters full.
5. Bake for 18 to 23 minutes, rotating the pan once, until the tops spring back and a toothpick inserted in the center comes out without wet batter. The centers should reach about 200°F/93°C.
6. Cool in the pan for 5 minutes, then transfer the muffins to a rack to cool completely.

Success tips and substitutions

Measure zucchini after grating and before squeezing. Press it once or twice in a clean towel; wringing it bone-dry can make the muffins tough. Drain pineapple in a strainer and press gently with a spoon. Too much fruit juice may leave gummy centers even when the tops appear done.

Store-bought oat flour or finely ground rolled oats both work. All-purpose flour may replace whole-wheat flour. Do not replace both flours with coconut flour, which absorbs liquid very differently. Chopped walnuts or raisins can be folded in, up to 1/3 cup, but they change both texture and allergen information.

Allow the wet and dry mixtures to remain separate until the oven and pan are ready. Baking soda begins reacting once mixed with acidic yogurt and pineapple, so a long delay can reduce the rise. Portion promptly and place the pan in the fully heated oven.

Storage

Keep cooled muffins airtight at room temperature for 1 day or refrigerate for up to 4 days. Warm briefly before serving if chilled. Freeze in an airtight bag for up to 2 months and thaw overnight in the refrigerator or at room temperature for about 1 hour. Discard any muffin with visible mold or a fermented odor.