MAKES 32 MUFFINS
This recipe makes 32 muffins. You can halve the recipe of course and omit the nuts. Baking time: if the muffins feel too wet, bake longer until mostly firm. These freeze beautifully.
1⁄3 cups Unsweetened applesauce
Preheat the oven to 350ºF. Line a muffin tin with liners and set aside.
Pour the milk over the bran in a bowl, and let it sit for 5 minutes.
In a large bowl, whisk together the flour, brown Swerve, flaxseed, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt. In another bowl, stir together the zucchini, pumpkin puree, canola or olive oil, eggs, walnuts, and vanilla extract. Add the wet wheat bran to the pumpkin mixture and stir it to combine.
Add the wet ingredients to the dry and stir until just combined. Do not over-mix! Fill each muffin liner almost full. Bake the muffins until the tops are set, 20 to 22 minutes. If still too squishy, cook for another 10 min or until mostly firm. (It has a lot of wet ingredients) Remove the pan from the oven and let cool slightly.
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