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)   DID YOU TRY MY RECIPE – AWESOME!!! Now Quickly SNAP A PICTURE & TAG : #easycookingwithmolly +  @easycookingwithmolly on Instagram  Connect with Me Here:  Facebook / Pinterest / Instagram    PREP WORK: Preheat oven to 375 degrees F (190 degrees C)

How to Make Eggless Cinnamon Zucchini Muffins

Eggless Cinnamon Zucchini Muffins  Back to School Snacks  - 86Eggless Cinnamon Zucchini Muffins  Back to School Snacks  - 86