1/3 cup ground flaxseed
1 3/4 cup gluten free flour/plain flour/wholewheat flour/gluten free pancake mix*
2 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/3-1/2 cup brown sugar (Jenn's recipe calls for 1/2 cup but we found this too sweet with the banana)
1c grated zucchini (I used two small zucchini)
1 large carrot grated
3/4 cup mashed ripe banana
1/3 cup unsweetened applesauce (or liquid sweetener of your choice)
3/4C milk of your choice
1 tsp vanilla extract
Preheat oven to 180°C/355°F. Prepare muffin tins or a loaf tin.
In a large bowl mix together ground flax, flour, baking soda, baking powder, cinnamon and sugar.
In a medium bowl mix together grated zucchini, mashed banana, applesauce, milk and vanilla and pour into dry ingredients.
Mix wet and dry ingredients until just combined and pour into muffin cups or loaf tin.
Bake for 20-25 minutes or 45-55 minutes for a loaf or until a skewer inserted removes clean.
Cool before removing from tins and devouring.
Adapted from: http://www.southerninlaw.com/2012/09/healthy-zucchini-banana-muffins-recipe.html?m=1