Zucchini Apple Muffins, Take 2

Ingredients (1 dozen muffins)

• 1.5 cups all-purpose flour
• 1/2 cup almond meal
• 1 medium zucchini, shredded and squeezed to get out excess moisture
• 1/4 cup unsweetened applesauce
• 1 flax egg {1 tablespoon flax meal plus 3 tablespoons water}
• 1 cup almond milk
• 1 teaspoon vanilla
• 1/3 cup light brown sugar
• 1/3 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon

Instructions

Set aside the flax egg to gel and shred the zucchini. Squeeze the zucchini to get rid of as much excess water as possible.

Preheat the oven to 400 degrees.

Next, combine the dry ingredients {flour, almond meal, sugars, baking powder, salt and cinnamon}.

In a separate bowl, combine the wet ingredients {applesauce, flax egg, milk and vanilla}.

Add the wet to the dry and mix until just combined. Then stir in the zucchini until just combined.

Spoon the batter into a prepared muffin tin {I prefer not to use muffin liners}.

Bake for 25-30 minutes, until the muffins are puffed up, brown around the edges and a toothpick comes out clean.