Zucchini Carrot Bran Muffins Recipe with Easy Vegan Option

Name: Zucchini Carrot Bran Muffins Recipe with Easy Vegan Option
Ingredients: 2 cups grated zucchini (about ¾ pound zucchini); 1 cup grated carrot (about ¼ pound carrots; see Alisa's Notes in post above); 2 cups whole wheat flour; 1 cup wheat bran; 1 teaspoon baking soda (reduce to ¾ teaspoon over 3000 feet); 1 teaspoon ground cinnamon; ½ teaspoon ground allspice; ¼ to ½ teaspoon salt (see Alisa's Notes in post above); 1 cup orange juice; ½ cup firmly-packed dark brown sugar (see Sugar options in post above); ½ cup sugar (or more brown sugar; see Sugar options in post above); 2 large eggs or Egg Replacer below; 3 tablespoons oil (your favorite type for baking)

"Naturally dairy-free, nut-free, healthy Zucchini Carrot Bran Muffins with tested egg-free & vegan option. Great for breakfast & school-safe for lunchboxes...."

INGREDIENTS

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2 cups grated zucchini (about ¾ pound zucchini)

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1 cup grated carrot (about ¼ pound carrots; see Alisa's Notes in post above)

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2 cups whole wheat flour

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1 cup wheat bran

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1 teaspoon baking soda (reduce to ¾ teaspoon over 3000 feet)

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1 teaspoon ground cinnamon

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½ teaspoon ground allspice

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¼ to ½ teaspoon salt (see Alisa's Notes in post above)

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1 cup orange juice

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½ cup firmly-packed dark brown sugar (see Sugar options in post above)

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½ cup sugar (or more brown sugar; see Sugar options in post above)

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2 large eggs or Egg Replacer below

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3 tablespoons oil (your favorite type for baking)

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