Ingredients
1 cup unsweetened rice milk
3 Tablespoons flax meal
1 teaspoon apple cider vinegar
2 1/2 cups whole wheat pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/3 cup canola oil
1/2 cup Suncanat
1 teaspoon vanilla extract
2 or 3 zucchinis, grated (easiest way is to throw them through the food processor with grater blade)
Instructions
Preheat oven to 350 degrees, prepare your muffin tins by lightly greasing or use liners. Mix the milk and flax meal in a small bowl, mix vigorously and then add the vinegar. Set aside for it to curdle. In a large bowl combine the flour, baking powder, baking soda, salt and spices. Make a well in the center of the dry ingredients and add the milk mixture, oil, sucanat and vanilla. Mix and then fold in zucchini. Fill each muffin tin 2/3 full. Bake for 26 minutes. Cool for at least 20 minutes before removing from tin.