Zucchini Banana Muffins

Ingredients:

• Muffin liners or oil to grease muffin tins

• 2 eggs, or 2 Tbsp ground flax seeds

• 1/2 cup plain applesauce

• 1/4 cup granulated sugar

• 1 teaspoon vanilla extract, optional

• 1 1/4 whole wheat flour

• 1/4 teaspoon sea salt

• 1 teaspoon baking soda

• 1 1/2 teaspoons cinnamon

• 1/2 teaspoon ground ginger*

• 1/4 teaspoon ground cloves*

• *Can substitute the ginger and cloves for pumpkin spice blend

• 2 cups grated zucchini (about 2 small or 1 medium)

• 1/2 cup raisins or chocolate chips

• 2/3 cup chopped pecans or walnuts 

Directions:

1. Preheat the oven to 350 ̊ F, with oven rack in the middle.

2. Spray or line muffin pan.

3. In a large bowl, stir together eggs or flax seeds, applesauce, sugar and vanilla.

4. In separate bowl, stir together flour, salt, baking soda, cinnamon, ginger and cloves (or pumpkin spice blend).

5. Stir flour mixture into egg mixture until just barely blended (there may be a few small lumps).

6. Gently stir in zucchini, raisins (or chocolate chips) and nuts.

7. Divide batter evenly among 12 muffin cups. Bake 20 minutes or until a     toothpick inserted in the center of a muffin comes out clean.

8. Remove muffin pan from oven and let them cool for 5 minutes.

9. Remove muffins from the pan and place them on a wire rack to finish cooling. Serve warm or room temperature.