Pineapple Zucchini Muffins

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 cup butter, softened
• 1/2 cup sugar
• 1 egg
• 1/2 cup mashed banana
• 1/2 cup grated zucchini
• 1/2 cup crushed pineapple, drained
• 1/4 cup chopped walnuts

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
2. In a medium bowl, mix together flour, baking powder, baking soda, salt and cinnamon; set aside.
3. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and mashed banana. Stir in zucchini and pineapple.
4. Add flour mixture to banana mixture, stirring just until all ingredients are moistened. Fold in walnuts.
5. Spoon batter into prepared muffin cups, filling each cup about two-thirds full. Bake in preheated oven for 18 to 20 minutes, or until a toothpick inserted into center of a muffin comes out clean.

Interesting Facts

• Pineapple is a great source of vitamin C and other antioxidants.
• Zucchini is a type of squash that is very low in calories and high in fiber.
• Muffins are a great make-ahead breakfast or snack.