Breakfast

Zucchini Carrot Muffins with Cinnamon Crumble is for Breakfast.

Zucchini Carrot Muffins with Cinnamon Crumble takes several minutes to prepare.

Zucchini Carrot Muffins with Cinnamon Crumble takes several minutes to cook.

Zucchini Carrot Muffins with Cinnamon Crumble makes 12 servings.

The ingredients for Zucchini Carrot Muffins with Cinnamon Crumble are:

Muffins:

- 2/3 cup melted vegan butter (I use Earth Balance)
- 2 servings of egg replacer mixed with water (I use Bob's Red Mill)
- 2/3 cup granulated sugar
- 1/2 cup light or dark brown sugar, packed
- 2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 1/2 cups finely shredded unpeeled zucchini
- 1/2 cup finely shredded carrot (the sweeter the better)
- 1/2 cup chopped nuts (my favorite are pecans)(optional)

Optional Cinnamon Crumb Topping:

- 2 teaspoons vegan butter
- 1 tablespoon brown sugar
- 1 tablespoon flour
- 1/2 teaspoon cinnamon (or to taste)
- 1/4 teaspoon nutmeg (or to taste)

Here is how you make Zucchini Carrot Muffins with Cinnamon Crumble:

1. Spray 12 muffin cups with non-stick spray. Heat oven to 375?.2. In a mixing bowl, beat the melted vegan butter with egg replacer and water, sugars, and vanilla extract.3. Combine the flour, baking soda, baking powder, salt nutmeg and cinnamon; add to the wet ingredients; stirring until blended. Fold in the shredded zucchini, carrots and nuts.4. Fill muffin cups about 3/4 full; sprinkle with Cinnamon Crumb Topping (see below) or granulated sugar, if desired.5. Bake for 20 minutes, or until golden brown and a toothpick comes out clean.Makes about 12 muffins.Cinnamon Crumb Topping1. Mix all ingredients together. Use a fork to combine until crumbly. I usually melt the vegan butter.

The nutritional information for Zucchini Carrot Muffins with Cinnamon Crumble is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 297.0

• Total Fat: 14.7 g
• Cholesterol: 0.0 mg
• Sodium: 323.8 mg
• Total Carbs: 43.4 g
• Dietary Fiber: 2.2 g
• Protein: 3.4 g

The dietary needs meet for Zucchini Carrot Muffins with Cinnamon Crumble is Vegan