Ingredients

• 1 Cup Wheat Flour
• 1/2 Cup White Flour
• 1 Tsp. Baking Soda
• 2 Tbsp. Ground Flaxseed
• 5 Tbsp. Warm Water
• 1 Cup Soy Milk
• 1 Tsp. Apple Cider Vinegar
• 1/4 Cup Coconut Oil, melted
• 1 Tsp. Vanilla Extract
• 1/3 Cup Brown Sugar
• 1 Cup Shredded Zucchini
• 1/2 Cup Chopped Walnuts
• 1/3 Cup Dried Apricots

Utensils

• 12 Cup Muffin Tin
• Large Mixing Bowl
• 2 Small Mixing Bowls
• DuraChef® Non-Stick Baking Sheet (cut to fit muffin tin)

Directions

1. Preheat oven to 350°F. Sift together flours and baking soda in a large mixing bowl.
2. Combine the flax and warm water in a small mixing bowl. and stir together. In another small bowl, combine the soy milk and vinegar.
3. Melt the coconut oil in the microwave and pour into the large bowl with the flours.
4. Add vanilla, brown sugar, milk mixture, and flax mixture. Stir together until batter forms. Stir in walnuts, zucchini, and apricots.
5. Place DuraChef® Non-Stick Baking sheets in muffin tin. Spoon the muffin mix into the muffin tin.
6. Bake at 350°F for 25-30 minutes or until golden brown. Enjoy.