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Export 11 ingredients for grocery delivery
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.
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