Pumpkin Zucchini Muffins

By @wellnessfeast

Ingredients:

• 3⁄4 cup + 2 tbsp unsweetened applesauce
• 1 1⁄4 cups sugar
• 1 scant cup Carrington Farms Organic Coconut Cooking Oil
• 1 1⁄2 cups pumpkin purée
• 2 zucchinis, shredded
• 1/2 cup Carrington Farms Organic Flax Chia Blend
• 1 tbsp Carrington Farms Organic Flax Chia Blend (for the Chia Egg)
• 1 tsp apple cider vinegar
• 1 tbsp vanilla extract
• 2 cups unbleached all-purpose flour*
• 1 cup whole wheat or kamut flour*
• 1 1⁄2 tsp baking powder
• 2 tsp baking soda
• 1 1⁄2 tsp ground cinnamon
• 1 tsp salt
• Carrington Farms Coconut Oil Cooking Spray

(** NOTE: To make these gluten-free, use 3 cups of one-for-one gluten-free flour: Carrington Farms Gluten Free Flour With Fiber)

Directions:

1. Preheat the oven to 350 degrees. Spray two muffin pans with Carrington Farms Coconut Oil Cooking Spray  and/or use muffin liners. Set aside. 
2. Prepare a chia egg by mixing 1 tbsp Carrington Farms Organic Flax Chia Blend with  2 1/2 tbsp water. Let it sit for 5 minutes until it thickens into a gel-like consistency.
3. Stir together applesauce, sugar, Carrington Farms Organic Coconut Cooking Oil, pumpkin, shredded zucchini, Carrington Farms Organic Flax Chia Blend, vinegar and vanilla extract in a very large bowl.  Add the prepared chia egg to the mixture.
4. In a separate bowl, whisk together flours, baking powder, baking soda, cinnamon and salt. Stir dry ingredients into wet ingredients with a spatula until just combined.
5. Spoon into prepared pans and bake for 22 - 25 minutes or until a knife or toothpick inserted into a muffin comes out clean. Allow to cool in the pan for 10 minutes before serving.