Ingredients

• 3/4 cup Teff
• 3/4 cup Quinoa or All purpose flour of your choice
• 1/2 cup Coconut Flour
• 2 teaspoons Xanthan gum
• 1 1/2 cups Sugar
• 1-2 tablespoon Flax seed Optional
• 1 1/4 teaspoons baking soda
• 1 teaspoon Salt
• 1 teaspoon Ground Cinnamon
• 1 teaspoon Ground Cloves
• 1 teaspoon Ground nutmeg

Wet ingredients

• 2 cups Shredded Zucchini 2-3 medium sized
• 1/2 cup Canola Oil
• 1/2 cup Water
• 1/2 cup Applesauce or 1 single serving size

Mix seperately

• 4 1/2 teaspoons Egg Replacer
• 7 tablespoons WARM water
• 1 1/2 tablespoons Flaxseed Oil

Directions

Grease muffin pans (about 18 muffins) with Spectrum vegetable shortening. Heat oven to 350 degrees. Combine all dry ingredients in a medium bowl. In a large bowl, beat in a mixer or stir until well mixed all wet ingredients except egg replacer.
In a small separate bowl, combine egg replacer and warm water, whisk until dissolved. Add flax seed oil while whisking until well mixed and consistency similar to a thin egg.
Add egg replacer to wet ingredients and mix. Add flour mixture and beat 1-2 minutes or until well blended. Do not over mix. Spoon batter into muffin tins, about ¾ full. Bake 30 minutes. Remove, cool for 5-10 minutes then remove from muffin tin and let cool on cooling racks.
I freeze in ziplock bags then pull one out at a time, warm 15 to 20 seconds or defrost for 36 sec.
ENJOY!