CARROT CAKE ZUCCHINI MUFFINS

What a treat these easy to make muffins are. Easy to make and delicious!

Wet ingredients

1             Flax egg  (1 Tblsp flax mixed with 3 Tblsp hot water and allowed to sit for

               minutes)

100 ml   Unsweetened applesauce, ( I used one single serve mini container,

              or just a little less than a 1/2 cup) 

1/4 cup  Water 

2 tsp      Vanilla

DRY INGREDIENTS

1/2 cup   Brown sugar

1/3 cup   White sugar

2 tsp       Cinnamon

1 cup      All purpose flour

1/2 tsp    Baking soda

1 tsp       Baking powder

1/2 tsp    Salt

OTHER INGREDIENTS

1  cup       Shredded carrots

1 cup        Shredded zucchini ( drained and excess water squeezed out) I use frozen

                 and drain  in a colander

1/2 cup     Nuts of choice, I use walnuts

METHOD

1. Preheat oven to 350 F. 

2. Line a 12 cup muffin tin with paper liners.

3. Measure wet ingredients into a bowl and stir.

4. Measure dry ingredients into a separate bowl and stir to combine.

5. Combine wet and dry ingredients.

6. Add carrots and zucchini and combine.

7. Stir in nuts of choice.

8. Bake in preheated oven for approximately 20 minutes until a toothpick inserted into      the center comes out clean.

9. Place individual muffins on a cooling rack. Once cool store in a air tight

    container.

10. Enjoy!

TIP

Paper liners should easily peel off the next day.