At the Orchard

Zucchini Carrot Muffins

Preheat oven to 400 deg. F. Grease one 12-cup muffin tin. Grate 1 large carrot & 1 medium zucchini.

Mix: 2 cups whole wheat flour (or 2 cups whole-grain gf flours + 1/4 tsp xanthan gum), 1 cup sugar, 2 tsp. ground cinnamon,  1+1/2 tsp baking soda, 1 tsp baking powder, 1 tsp. ground nutmeg, and 1/4 tsp. salt. 


Stir in grated carrot and zucchini.


In a blender, blend 3 TB flaxseed & 1/2 cup + 2 TB water until consistency of beaten eggs (thick and viscous).
Add flaxseed, 1/3 cup applesauce, 1/4 cup non-dairy or dairy milk, 3 TB corn or safflower oil, and 2 tsp. vanilla extract.


Mix well. Divide evenly into muffin cups.


Bake 15-18 minutes, until an inserted cake tester comes out clean. Cool 5 minutes, then, using a fork, gently tip muffinssideways in pan, so they can fully cool an additional 5 minutes. Enjoy!