Carob Zucchini mini muffins.
1 cup oat flour*
1/4 cup coconut flour*
1/4 cup carob powder
1 1/2 tsp baking powder
3/4 tsp baking soda
1 tsp pumpkin pie spice
1/2 tsp pink Himalayan salt dissolved in 1 tbsp hot water
1/2 cup unsweetened applesauce
1/2 cup maple syrup
3 tbsp milk alternative
1 cup grated zucchini (one medium zucchini)
Optional -- up to 1 cup nuts, dried fruit, seeds
Preheat oven to 350F. Grease up or line your mini muffin tin(s) - these make 2 dozen.
Combine all of Ingredients I with a whisk.
*Flour subs can sometimes come into contact with other garbage in the manufacturing facilities, Arrowhead or Bob's Red Mill carry all sorts of great stuff and label clearly what's what. Always check the labels if you have a gnarly intolerance to, well, anything. If you don't have a serious allergy, and are just looking to sub a whole bunch of white flour with an alternative.
In a blender or Magic Bullet, combine all of Ingredients II.
Incorporate your wet mix into your dry mix, plunk the zucchini on top, and mix up. Stir in any add-ins at this point.
Fill tins 3/4 full and bake for 15-18 minutes, until a toothpick can come out clean.