{Vegan} Zucchini & Prune Muffins

Oh, come on now. Don't turn your nose up just yet. These muffins were seriously delicious - the whole family loved 'em. You really need to give them a try. Original inspiration found here, but like always I "Lish-i-fied" it.

1 cup whole wheat flour
1 cup white flour
2 tsps baking powder
1 tsp baking soda
1/4 tsp ginger - (this added great flavor, don't skip it!)
1 tsp cinnamon
1/4 tsp salt
1/2 cup plain applesauce
1/4 cup coconut oil   (or canola)
1/4 cup almond milk (feel free to use soy or rice)
1/2 cup sucanat (you can use sugar, but I loved the taste of sucanat in these muffins)
1 cup grated zucchini
3/4 cup finely chopped prunes

2) Mix all dry ingredients (except sucanat) in a large bowl

3) Whisk together applesauce, oil, milk, and sucanat; mix well, then add zucchini

4)Mix wet ingredients into dry ingredients, mix gently until combined, lastly - fold in prunes 

Bake @ 350 degrees for 12-15 minutes; or until toothpick in center comes out clean

I am confident that any of the following dried fruits would work well: dates, apricots, prunes, currants, and as far as fresh fruit goes, I am thinking pears would be delicious! You want something with a little sweet, and a little tang. There are no rules, that is the true joy of cooking & creating.

Also, next time, I may grate a bit of orange peel into the wet ingredients before adding in the zucchini.

Happy Baking!