Zucchini and carrot muffins that are vegan and gluten-free. Packed with veggies and fiber, but kids love them.
Preheat oven to 350°F (177°C).
Mix flax in water and set aside.
Put washed and peeled carrots and zucchini in a food processor and chop into small pieces.
Add all wet ingredients including flax mixture and blend again.
Add all dry ingredients and pulse until it makes a thick batter.
Stir in raisins if desired.
Pour into oiled muffin tins and bake at 350°F (177°C) for 25 minutes.
Top with a small dollop of vegan cream cheese frosting if desired.