Egg-free Zucchini and Carrot Muffins

Egg-free Zucchini and Carrot Muffins 

Makes 12-16 muffins

Ingredients:

2 cups whole wheat flour
1 tsp baking soda
3 tsp baking powder
2 tsp sugar (optional)
1 cup rolled oats
1 tsp sea salt
1 cup almond milk
½ cup sunflower oil
1 tbsp organic apple cider vinegar
1 medium sized zucchini grated and liquid squeezed out
2 small carrots grated

Instructions

1. Preheat the oven to 400°
2. In a large mixing bowl, add the plain flour, oats, baking soda, baking powder, sugar and sea salt. Stir and combine the dry ingredients together.
3. Make a small well in the dry ingredients, and add the almond milk, sunflower oil, and apple cider vinegar. Stir until all the ingredients are well combined and sticky in texture. Fold through the zucchini, and carrots.
4. Divide the muffin mixture evenly across the muffin tray cups. Bake for 20 minutes, or until a skewer can be inserted into the center of a muffin and be removed without any residue.
5. One finished, remove the muffin tray from the oven and allow to cool for 5 minutes before transferring the muffins to a cooling rack.

Note: I did not add the sugar and if I make this again, I will likely add a small amount of applesauce to give it a little more moisture and sweetness.