Heat the oven to 350° F. Line a 12-cup muffin tray with paper liners.

Mix the water and the Chia Seed Powder together in a small bowl and set aside for 10 minutes to allow the Chia Seed to form a gel.

In a medium bowl, mix together the gluten-free flour blend, almond flour, salt, baking powder, baking soda, and cinnamon.

In a large bowl, whisk together the grapeseed oil, applesauce, maple syrup, and vanilla. Add gelled Chia mixture and whisk until smooth. Add the dry mixture to the wet and mix well. Fold in the zucchini and Mulberries; do not overmix.

Divide the mixture amongst the prepared muffin tray. Bake for 30-35 minutes or until tops are lightly golden. Remove from oven and allow the muffins to cool for 10 minutes in the muffin tray, then carefully transfer muffins to a wire rack to finish cooling. Note that muffins will be fragile until fully cooled.

Makes 12 muffins

Submitted by Julie Morris