Zucchini Pineapple Muffins
Zucchini Pineapple Muffins takes about 45 minutes from beginning to end. One portion of this dish
Muffins
Details
- Servings: 24
- Diet: Low-Sodium
- Meal: breakfast
- Dish: biscuits and cookies
Cuisine
- american
Ingredients
- For the muffin base
- 2 1/2 cups plain flour
- 2 1/2 teaspoons bicarb soda
- Pinch salt
- 1/2 cup brown sugar, lightly packed
- 300 milliliters buttermilk
- 125 grams coconut oil, melted
- 2 eggs
- To flavour the muffins
- 1 banana, mashed
- 1 tablespoon cinnamon
- 1/2 cup milk or white choc chips
- 1 apple, chopped
- 1 tablespoon cocoa powder
- 1/2 cup frozen blueberries or raspberries
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