Snack

Zucchini Pineapple Muffins is for Breakfast, Snack.

Zucchini Pineapple Muffins takes 10 minutes to prepare.

Zucchini Pineapple Muffins takes 20 minutes to cook.

Zucchini Pineapple Muffins makes 18 servings.

The ingredients for Zucchini Pineapple Muffins are:

1.3 cup Coconut flour
1 cup Crushed pinapple (drain ? of the juice)
2 Tbs Coconut Oil, 2 tbsp
2 Grade A Extra Large White Eggs
1 cup Zucchini, , grated
2 Tbs Raw honey
.5 Tbs Baking soda
Dash salt

Here is how you make Zucchini Pineapple Muffins:

Combine flour, soda and a dash of salt in a large bowl.Mix rest of ingredients together in a separate bowlAdd wet ingredients to dry and blend until just mixed.Spoon into greased mini muffin pans and bake at 350 for 20-22 minutes. Serving Size: 18 mini muffinsNumber of Servings: 18Recipe submitted by SparkPeople user LILLYWHITE13.

The nutritional information for Zucchini Pineapple Muffins is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 49.3

• Total Fat: 3.0 g
• Cholesterol: 27.7 mg
• Sodium: 44.4 mg
• Total Carbs: 4.6 g
• Dietary Fiber: 0.3 g
• Protein: 1.4 g

The dietary needs meet for Zucchini Pineapple Muffins is Low Carb