Grainfree Carrot Zucchini Muffins | eggless

Preheat the oven to 180C, and prepare a muffin pan and set aside.

Take flax powder in a bowl add lukewarm water mix and set aside for few minutes, till prepare other things.

In a mixing bowl, stir together the mashed banana and the peanut butter until smooth.

Mix in the carrot and zucchini shreds, salt, baking soda, vanilla extract, cocoa powder, honey and mix together well.

Add the flax gel that was resting and mix well.

Stir in the chocolate chips finally

Pour in the greased muffin cups 3/4 full. These muffins doesn't rise too much.

Bake for 15-20 minutes, until the tops of your muffins are just set and a toothpick inserted into the middle comes out clean.

Allow the muffins to cool in pan for 10 minutes before removing.