1CBarley flourUse ¾ C of Coconut Four for Gluten Free Version
½Cground flaxseed
1Clightly packed light-brown sugar
2teaspoonbaking soda
1teaspoonbaking powder
1 ½teaspoonground cinnamon
1 ½Ccoarsely grated zucchini with skin1 large zucchini
1largemashed banana
½Calmond milk
3tablespoonapple sauce
1teaspoonegg replacer and 2 tablespoon cold water - equivalent to 1 large egg
1teaspoonpure vanilla extract
Pinchof salt
Instructions
Lightly coat 12 standard muffin cups with cooking spray.
In a large bowl, whisk together flour, flaxseed, brown sugar, baking soda, baking powder, salt and cinnamon. Add zucchini and mashed bananas and combine well.
In a small bowl, whisk together milk, egg replacer (or egg), and vanilla.
Add milk mixture to flour mixture and stir until combined. DO NOT OVER MIX.
Turn on the oven to 350 degrees.
Divide batter among muffin cups. Bake for 20 minutes or until toothpick inserted in center comes out clean. For non-convection oven, it may take 25-30 minutes.
Let muffins cool completely in pan on a wire rack before serving.
Notes
It is very important that you lightly mix the milk into the flour mixture. If you mix it too much, it could turn out less fluffy and more dense.