Step 1

Preheat oven to 350°F. Grease a 12-count cupcake tray.

Step 2

Squeeze the excess liquid out of carrots and zucchini. You want them to keep the cupcakes moist but not make them soggy.

Step 3

Mix dry ingredients in a large bowl and set aside.

Step 4

In another bowl, whisk eggs and apple sauce. Stir in grated zucchini , carrots and raisins (and optional flaxseed).

Step 5

Add the wet ingredients to the dry ingredients and stir just until combined.

Step 6

Fill cupcake trays until ¾ full. Bake for approximately 20 minutes. They are done when a toothpick inserted comes out clean, and tops spring back when lightly touched.

Step 7

Allow to cool in cupcake pan for 10 minutes before removing.

Step 8

Store in an airtight container for up to 5 days.