Zucchini Carrot Muffins

In a large mixing bowl combine the applesauce, egg substitute, Truvia, brown sugar, protein powder, and vanilla. Mix well. In a separate bowl, combine flour, baking soda, baking powder, salt, and cinnamon. Add to the wet ingredients and mix well. Add shredded zucchini and carrots and stir until well-combined.

Pour into 12 greased muffin tins (you can use liners, but I have found that the muffins stick and you end up missing out on some of the goodness because it’s stuck to the papers!).

Bake at 375ºF for 20 minutes. Remove from the muffin tins and allow to cool on a wire rack.