Step 1

Preheat oven to 350F. Line 12 cups of a standard size muffin pan with paper or foil liners.

Step 2

In a large bowl, whisk the chickpea flour, flaxseed meal, coconut sugar, cinnamon, ginger, baking soda and salt, breaking up any and all lumps in the chickpea flour.

Step 3

Add the applesauce, milk and vanilla to chickpea mixture, stirring until blended. Add the zucchini, stirring until well-blended.

Step 4

Scoop batter into prepared muffin cups (they should only be roughly 1/2 full). Sprinkle tops with walnuts.

Step 5

Bake in the preheated oven for 19 to 23 minutes until golden brown, tops are firm to the touch, and a toothpick inserted near the center of a muffin comes out with only moist crumbs attached