Eggless Cinnamon Zucchini Muffins

Eggless Cinnamon Zucchini Muffins: delicious and perfect for breakfast or snack.

Makes a great option for a packed snack and an awesome way to sneak veggies into kids snack.

Eggless Cinnamon Zucchini Muffins

These Eggless Cinnamon Zucchini Muffins are an awesome combination of zucchini and cinnamon. Who though zucchini will taste so good in muffins.

 

Eggless Cinnamon Zucchini Muffins
Serves: 12

 

Serving Suggestion:
Serve freshly with Coffee OR Tea (Taste GREAT with Citrus Teas)

 

Tools:
1 Large Bowl for mixing wet ingredients
1 Medium Bowl for sifting dry ingredients
12 Muffin Paper Cups
1 Muffin Tray for baking – (Mine can bake 12 muffins together, you may use the one’s you have)

 

Ingredients:

1½ cups All-Purpose Flour
1 Tsp Baking Soda
1 Tsp Baking Powder
½ Tsp Salt
1½ Tsp Cinnamon Powder
½ Cup Grated Zucchini
¾ Cup White Sugar
1/3 Cup Melted Butter OR 1/3 Cup Olive Oil (Or Any Flavorless Oil)

 

Method: 

PREP WORK: Line a Muffin tray with Muffin paper cups.

PREP WORK: Preheat oven to 375 degrees F (190 degrees C)

 

  1. In a Medium Bowl sift together 1½ cups flour, baking soda, baking powder and salt. (Clear any lumps)
  2. In a Large Bowl beat together cinnamon powder, sugar and butter/oil, Add zucchini and mix thoroughly.
  3. Stir ½ of the flour mixture into the zucchini mixture and lightly mix.
  4. Now add the remaining ½ of the flour mixture and mix lightly.
  5. Spoon the batter into the prepared muffin cups and Bake in preheated oven for 15 to 18 minutes.
  6. Once done, Insert a toothpick into center of a muffin & if it comes out clean, the muffins are ready.
  7. Serve Warm OR Cold.

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DID YOU TRY MY RECIPE – AWESOME!!!

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Yield: 12 Muffins

Eggless Cinnamon Zucchini Muffins

Eggless Cinnamon Zucchini Muffins
Eggless Cinnamon Zucchini Muffins: delicious and perfect for breakfast or snack. Makes a great option for a packed snack and an awesome way to sneak veggies into kids snack.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

Ingredients

  • 1½ cups All-Purpose Flour
  • 1 Tsp Baking Soda
  • 1 Tsp Baking Powder
  • ½ Tsp Salt
  • 1½ Tsp Cinnamon Powder
  • ½ Cup Grated Zucchini
  • ¾ Cup White Sugar
  • 1/3 Cup Melted Butter OR 1/3 Cup Olive Oil (Or Any Flavorless Oil)
  •  

Instructions

PREP WORK: Line a Muffin tray with Muffin paper cups.

PREP WORK: Preheat oven to 375 degrees F (190 degrees C)

  1. 1. In a Medium Bowl sift together 1½ cups flour, baking soda, baking powder and salt. (Clear any lumps)
  2. 2. In a Large Bowl beat together cinnamon powder, sugar and butter/oil, Add zucchini and mix thoroughly.
  3. 3. Stir ½ of the flour mixture into the zucchini mixture and lightly mix.
  4. 4. Now add the remaining ½ of the flour mixture and mix lightly.
  5. 5. Spoon the batter into the prepared muffin cups and Bake in preheated oven for 15 to 18 minutes. 
  6. 6. Once done, Insert a toothpick into center of a muffin & if it comes out clean, the muffins are ready.
  7. 7. Serve Warm OR Cold.

Nutrition Information

Yield

12

Serving Size

2

Amount Per ServingCalories 205 Total Fat 11g Saturated Fat 4g Trans Fat 0g Unsaturated Fat 7g Cholesterol 13mg Sodium 283mg Carbohydrates 25g Fiber 1g Sugar 13g Protein 2g

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