Zucchini Chocolate Chip Muffins
1 1/2 cups barley flour
1/2 cup agave
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1 egg, slightly beaten
1/4 cup olive oil
1/4 cup applesauce
1/4 cup 2% milk
1 Tbsp. lemon juice
1 tsp. vanilla
1 cup shredded zucchini
1/2 cup mini semisweet choc chips (optional)
1/2 cup chopped walnuts (optional)
Preheat oven to 350. Grease 12 muffin cups or line with paper muffin liners.
Combine flour, baking soda, cinnamon, and salt in a bowl.
In another bowl combine slightly beaten egg, agave, oil, applesauce, milk, lemon juice, and vanilla.
Stir wet ingredients into dry mixture with a spoon.
Fold in shredded zucchini, chocolate chips, and walnuts.
Fill prepared muffin cups to 2/3 full.
Bake in preheated oven for 20 to 25 minutes or until inserted toothpick comes out clean.
Remove from oven when done and let sit in muffin cups for 5 minutes before removing. Remove and let cool on a wire rack.