Minty Blackberry Zucchini Muffins
Ingredients
- 6.5 ounces all purpose gluten free flour mix**
- 1 pinch sea salt
- 1/2 teaspoon ground ginger
- 1 teaspoon baking powder
- 1/2 teaspoon psyllium husk or xanthan gum
- 1/2 cup coconut sugar
- 1 tablespoon minced fresh mint
- 3 ounces coconut milk (or other milk of your choice)
- 3 ounces melted coconut oil
- 2 ounces unsweetened applesauce
- heaping 1/2 cups blackberries
- heaping 1/2 cups grated zucchini
- raw sugar to sprinkle on muffin tops (optional)
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