1 1/2 cups whole wheat pastry flour
1/2 cup raw whole oats
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon ground ginger
1 teaspoon cinnamon
1/4 teaspoon sea salt
1/2 cup applesauce
1/4 cup olive oil
1/4 cup nondairy milk
1/3 cup agave nectar
1 1/4 cups zucchini, shredded
2/3 cup dates, soaked in water 1 hour and chopped
1/2 cup chocolate or carob chips, optional
1. Preheat oven to 350 degrees F. Line muffin tin with paper liners. In large bowl, mix whole wheat flour, oats, baking powder and soda, ginger, cinnamon, and salt with a fork.
2. In a separate bowl, stir together applesauce, olive oil, milk, and agave nectar with a wooden spoon until well blended. Pour over dry ingredients and mix together.
3. Add the shredded zucchini, dates, and chocolate/carob chips, if using to batter and stir with wooden spoon until all ingredients are well combined.
4. Pour into prepared muffin tin and bake 12-15 minutes. Serve with applesauce spooned on top.
Source of recipe: My recipe.