Vegan Zucchini Pineapple Muffins
55 mins (prep 30, cooking 25)
16 ingredients
30 servings
This was an experiment in my kitchen that turned out even better than I hoped! Substituting bananas for the egg that would be in a typical recipe and applesauce for the oil makes this recipe super healthy, moist, yummy, and vegan; although I am not vegan myself, I will make these often!

Categories:  <-60-mins , low-fat , low-protein , low-cholesterol , toddler-friendly , kid-friendly , healthy , breads , vegetarian , low-in... , infant~baby-friendly , time-to-make ,
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Serving Size (41.62 g)
Servings 30
Amount per Serving
Calories 64.28 Calories from Fat 0.9
% Daily Value *
Total Fat 0.1g 4.68%
Saturated Fat 0.03g 4.26%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 310.06mg 387.58%
Total Carbohydrate 16.76g 167.57%
Dietary Fiber 1.13 g 135.04%
Sugars 7.15 g %
Protein 0.31g 18.42%
Vitamin A 9.63IU% Vitamin C 1.48mg%
Calcium 36.9mg% Iron 0.34mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
unbleached white flour, ground ginger, shredded coconut, crushed pineapple, shredded zucchini, chopped walnuts


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