Allergy Free Chocolate Zucchini Muffins

🧂 Ingredients

• 2 tablespoons ground flaxseed
• 6 tablespoons warm water
• ½ cup canola oil
• 1 cup sugar
• 1-⅔ cups "safe" milk

  I use soy or rice milk
• 1 cup unsweetened applesauce
• 2 teaspoons vanilla extract
• 4 cups wheat free all purpose flour blend
• ½ cup cocoa powder
• ½ teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ¾ teaspoon salt
• 2 cups shredded zucchini

Instructions

• 1 Preheat oven to 350 degrees. Place muffin liners in cupcake tin or spray with
  "safe" cooking spray.
• 2 Combine the ground flaxseed and water in a small bowl; set aside for a few
  minutes until thickened. In a large mixing bowl, combine the oil, sugar, milk,
  applesauce, vanilla extract and flax/water mixture; mix well.
• 3 In a separate bowl, combine the flour, cocoa powder, baking powder, baking soda,
  cinnamon, and salt. Gradually add this mixture to the mixing bowl with the wet
  ingredients, scraping the sides of the bowl periodically, and mix well. Next,
  mix in the shredded zucchini.
• 4 Fill muffin tins ¾ full with batter. Bake for 18 minutes or until a toothpick
  inserted in the middle comes out clean. Allow the muffins to cool for 5-10
  minutes before removing from muffin tin. Serve immediately or store in an
  airtight container for 3 days. These also freeze well!

Nutrition Info