Want something that’s kid-friendly, let delicious enough for you to snack on? These are perfect to make it large batches and throw them in the freezer for a quick to go snack. Pop them in the microwave for 30 seconds, and no need to defrost!
These were also made eggless, for those avoiding meat during Navratri. This recipe makes 8 large muffins. And don’t worry non-Zucchini folks, you can’t even taste it!
•2 cups of sifted all purpose flower
•1/2 tsp baking soda
•1 tsp baking powder
•2 tsp ground cinnamon
•1/2 tsp salt
•1/2 cup sugar
•2 tsp maple syrup
•1/2 cup of plain low fat yogurt (or 2 eggs)
•1 cup vegetable oil
•2 tsp vanilla extract
•2 ripe bananas mashed
•2 cups of shredded and drained zucchini
Directions:
•Heat oven to 350 F and line a cupcake tray with liners
•In a large bowl whisk together dry ingredients
•In a separate bowl mix together wet ingredients
•Mix wet in with dry ingredients, fully incorporating and mixing well
•Pour into cupcake liners
•Bake for 25 minutes, or until toothpick comes out clean
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