One of my favorite muffin recipes is this easy to prepare and very healthy snack. What I really love outside of the moist and sweet taste is the ability to prepare many muffins early in the week, store in the fridge, and eat as needed generally as little snacks. They are easy to take along to work at my contracting jobs, and I imagine you could find a similar benefit.
You should just taste these mouth watering zucchini muffins. They really hit the spot, and are good for you too! By being oil and dairy free, they enable you to make better health-conscious decisions. The prep to bake these is fairly simple and straightforward, the majority of the cook time will be spent just waiting for them to finish. They are great right out of the oven, and of course if you want to save them for later, will taste great then too!
- 1 fresh pineapple, skin cut off and chopped in small pieces
- 1 red bell pepper, chopped fine
- 1 lime, squeezed
- 1 jalapeno pepper, seeds removed and chopped fine
- ½ cup red onion, chopped fine
- ½ cup chopped fresh cilantro
1 Combine all ingredients in large bowl.
2 Cover and let sit in the refrigerator for a minimum of 1 hour.
It’s as simple as that!