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)