Breakfast

Cinnamon Zucchini Muffins with Crumb Topping is for Breakfast, Snack.

Cinnamon Zucchini Muffins with Crumb Topping takes 30 minutes to prepare.

Cinnamon Zucchini Muffins with Crumb Topping takes 20 minutes to cook.

Cinnamon Zucchini Muffins with Crumb Topping makes 12 servings.

The ingredients for Cinnamon Zucchini Muffins with Crumb Topping are:

?3/4 cup sugar
?1/4 cup unsweetened applesauce
?1/4 cup canola oil
?1 egg
?1 teaspoon vanilla extract
?1 cup all-purpose flour
?1/2 cup all-purpose flour
?1-1/2 teaspoons ground cinnamon
?1 teaspoon baking powder
?1/2 teaspoon salt
?1/2 teaspoon ground nutmeg
?1/4 teaspoon baking soda
?1-1/4 cups shredded zucchini
Crumb topping
1/3 cup white sugar
1/4 cup white flour
1-1/2 teaspoons ground cinnamon
2 Tablespoons butter - chopped

Here is how you make Cinnamon Zucchini Muffins with Crumb Topping:

In a small bowl, beat the sugar, applesauce, oil, egg whites and vanilla until well blended. Combine the flour, cinnamon, baking powder, salt, nutmeg and baking soda; gradually beat into sugar mixture. Fold in zucchini Make crumb topping - mix 1/3 cup sugar, 1/4 cup flour & 2 TBLS chopped butter. Sprinkle on muffins before baking.Fill lined or greased muffin cups 3/4 full. Bake at 375? for 20 minutes or until a toothpick inserted near the center comes out clean. Serving Size: 12 large muffinsNumber of Servings: 12Recipe submitted by SparkPeople user KVANDERW.

The nutritional information for Cinnamon Zucchini Muffins with Crumb Topping is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 206.9

• Total Fat: 7.2 g
• Cholesterol: 20.8 mg
• Sodium: 212.6 mg
• Total Carbs: 34.1 g
• Dietary Fiber: 1.7 g
• Protein: 2.8 g

The dietary needs meet for Cinnamon Zucchini Muffins with Crumb Topping is Vegetarian