Eggless Cinnamon Zucchini Muffins (Back to School Snacks)

Eggless Cinnamon Zucchini Muffins: delicious and quick eggless muffins made using zucchini, cinnamon and melted butter. Perfect for breakfast or 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 thought zucchini will taste so good in muffins “ !!!

Perfect as anytime kids snack or even an on the go breakfast. 

Super easy to make and can be kept in the fridge upto 3 days.

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 for Eggless Cinnamon Zucchini Muffins :

  • 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)

 

How to Make Eggless Cinnamon Zucchini Muffins

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 the center of a muffin & if it comes out clean, the muffins are ready.
  7. Serve Warm OR Cold.

 


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Yield: 12 Muffins

Eggless Cinnamon Zucchini Muffins

Eggless Cinnamon Zucchini Muffins
Eggless Cinnamon Zucchini Muffins: delicious and quick eggless muffins made using zucchini, cinnamon and melted butter. Perfect for breakfast or 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)

How to Make Eggless Cinnamon Zucchini Muffins

  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 the center of a muffin & if it comes out clean, the muffins are ready.
  7. Serve Warm OR Cold.

Nutrition Information:

Yield:

12

Serving Size:

2

Amount Per Serving:Calories: 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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