My Pumpkin Zucchini Muffins

These are a fan favorite at my house, even with all the veggies, seeds, whole grain (or gluten-free) flour and more.  Flax/chia is a go-to for me, for the fiber, healthy fat and phytoestrogens (which may be protective against certain cancers, like breast cancer, and helpful for menopause symptoms).  I love this brand.  Enjoy!

NICOLE’S PUMPKIN ZUCCHINI MUFFINS
vegan (and gluten-free option included)
www.wellnessfeast.com

Makes 2 dozen muffins

INGREDIENTS
¾ cup + 2 Tablespoons unsweetened applesauce
1 1⁄4 cups sugar
1 scant cup olive oil
1 ½ cups pumpkin purée
2 zucchinis, shredded 
1⁄2 cup Carrington Farms Flax Chia Blend 
1 teaspoon apple cider vinegar
1 Tablespoon vanilla extract
2 cups unbleached all-purpose flour*
1 cup whole wheat or kamut flour*
1 1⁄2 teaspoons baking powder
2 teaspoons baking soda
1 1⁄2 teaspoons ground cinnamon
1 teaspoon salt
(** NOTE: To make these gluten-free, use 3 cups of one-for-one gluten-free flour like Carrington Farms Gluten Free Flour With Fiber or King Arthur Gluten-Free All Purpose Flour)

INSTRUCTIONS
Preheat oven to 350 degrees. Spray two muffin pans with non-stick spray and/or use muffin liners (I lightly spray the liners too). Set aside. Stir together applesauce, sugar, olive oil, pumpkin, shredded zucchini, flax chia blend, vinegar and vanilla extract in a large bowl. In a separate bowl, whisk together flour(s), baking powder, baking soda, cinnamon and salt. Stir dry ingredients into wet ingredients with a spatula until just combined. Spoon into prepared pans and bake for 24 - 27 minutes or until a knife or toothpick inserted into a muffin comes out clean. Allow to cool in pan for 10 minutes. Turn out onto a wire rack and allow to cool another 10 minutes before serving.