WHOLE WHEAT EGG-LESS ZUCCHINI MUFFINS

INGREDIENTS
1 large grated zucchini / 1 cup grated zucchini
2 cups whole wheat flour (Atta)
1 large banana
1 cup softened or melted butter
1 1/2 cup powdered sugar 
1 tsp baking powder
1/2 tsp baking soda
1/2 cup flaxseed powder
1 cup milk
1 tsp vanilla essence

METHOD

In a bowl sieve together flour, baking soda, baking powder and keep aside.



In another bowl take mashed banana, melted butter, powdered sugar and vanilla essence. Beat all the ingredients well till incorporated. Add grated zucchini and give a good mix. Add this batter in dry ingredients i.e. sieved flour.

Add milk in it and mix well. Add flaxseeds powder and mix batter well.

Pre-heat oven at 180 degree Celsius. By that time pour the batter in muffin moulds till 3/4 level giving enough space for rising cake.

Bake it at  degree celsius for 25-30 minutes or till skewer comes out clean.


Pictorial:











1. Grate zucchini and keep aside.












2. In a separate bowl sieve together flour, baking powder, baking soda.

3. Beat together mashed banana, powdered sugar, vanilla essence and butter till creamy and smooth.

4. Add grated zucchini in it.

5. Now add this in sieved flour mix.

6. Add milk and mix well. Add flaxseed powder and mix well. If required add more milk to get right consistency.

 








 7. Pre-heat oven at 180 degree Celsius and bake it for 25-30 minutes or till skewer comes out to be clean.

 8. Super soft, spongy and healthy muffin.














9. Ready to serve.

10. With kids favourite icing.