Easy Pineapple Zucchini Morning Muffins

A simple sweet muffin mix is elevated with grated squash, canned pineapple, and walnuts.

Pineapple Zucchini Morning Muffins

Mornings can be tough. I envy people who pop out of bed with a smile, lay outfits out the night before so they can be clean and dressed in 20 minutes, and head out the door with a cheerful “have a great day.” I am not that person.

Even after a cup of coffee, I’m not a morning person. However, I recognize the value of breakfast, although preparing something prior to 10 a.m. is out of the question. Here’s where my Pineapple Zucchini Morning Muffins come into play. I bake a batch of these sunny, tasty, and most importantly, simple muffins at the start of my week. They help make my mornings a bit more palatable.

I also love this recipe because it uses that ubiquitous summer squash, zucchini. In August, zucchini is everywhere. These muffins are perfect when you have those last couple of zucchinis in your refrigerator.

Pineapple Zucchini Morning Muffins also are wonderful for a grab-and-go breakfast. These muffins have a denser crumb and lend a satisfying chew. Toss one or two with an apple in your bag and you’ll be fueled until lunch time. The sweetness of the pineapple makes these muffins kid-friendly, too, so they’ll work in a lunchbox. Let’s get baking.

To make Pineapple Zucchini Morning Muffins, the wet ingredients (egg, milk, pineapple, and zucchini) are blended before adding to dry ingredients.

To make a Pineapple Zucchini Morning Muffins, which yields 16 muffins, you’ll need these ingredients:

• 2 cups Original Bisquick mix

• 2/3 cup milk

• ¼ cup sugar

• 2 tablespoons vegetable oil

• 1 egg

• ½ cup shredded zucchini

• ½ cup drained pineapple tidbits

• 4 ounces walnut pieces

• (Optional: ¼ cup whey protein powder)

How to make Pineapple Zucchini Morning Muffins

Preheat oven to 400 F. Line muffin tins with baking cups or spray with non-stick.

In a large bowl, whisk together egg, milk, and oil. In a separate bowl, combine baking mix, sugar, pineapple, and zucchini.

Add dry ingredients to wet and stir to create batter. Fold in walnuts.

Using an ice cream scoop, fill muffin cups. Bake 15 to 18 minutes until golden brown.

Optional: If you want to give the muffins an extra protein punch, add ¼ cup of protein powder (I like Bobs Red Mill whey protein powder) to the dry ingredients. If the batter looks dry, add a few extra tablespoons of milk.

Will these muffins freeze?

These muffins will freeze beautifully. I usually keep them frozen and defrost in the microwave in the morning. If you don’t freeze muffins, store them in an air-tight container in your refrigerator.

Can I use other mix-ins with this recipe?

Absolutely! That’s the benefit of starting with a simple muffin mix. Swap 1 cup of mashed bananas in the recipe. Other pairings might include 1 cup fresh (or frozen, thawed) blueberries with ½ cup sliced almonds; ¾ cup shredded carrots with 1/3 cup golden raisins; 1 cup chopped fresh cranberries with ½ cup chopped pecans, and 3 additional tablespoons of sugar.

For many families, this is a busy back-to-school month, which makes grab-and-go breakfasts so attractive. Older children away at school also might appreciate a care package with Pineapple Zucchini Morning Muffins tucked in with their favorite teas and other home treats.