Zucchini Carrot Cinnamon Muffins

I've always been a bit of a baker so I thought if we are going to be able to eat this way long term I need to be able to find some delicious treats I can bake. An online search for vegan recipes turned up this muffin recipe which I modified slightly to make is DDA. The recipe calls for a crumb topping but that requires margarine. I tried using applesauce instead on half the muffins. This made really nice moist muffins with a soft top kind of like icing, however they tasted a LOT like veggies (the quantities below for the topping are only for half the muffins!) On the other half I sprinkled cinnamon, nutmeg and raw sugar - this was delicious but not as moist.

Muffins:

11 tablespoons ground flax
2 servings of egg replacer mixed with water
2/3 cup raw sugar
1/2 cup dark brown sugar, packed
2 teaspoons vanilla extract

2 cups whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg

1 1/2 cups finely shredded unpeeled zucchini
1/2 cup finely shredded carrot


1) Heat oven to 375°F.

2) In a medium mixing bowl, beat the flax with egg replacer and water, sugars and vanilla extract.

3) In another medium mixing bowl combine the flour, baking soda, baking powder, salt, nutmeg and cinnamon. Add the dry ingredients to the bowl containing the wet ingredients from step 2, stirring until well incorporated. Fold in the shredded zucchini and carrots.

4) Fill muffin cups about 3/4 full with the batter. Cover with topping listed below or granulated sugar, if desired.

5) Bake for 20 minutes, or until golden brown and a toothpick comes out clean. Makes about 24 muffins.

Topping

2 cups applesauce
2 tablespoons brown sugar
2 tablespoons flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg