Minty Blackberry Zucchini Muffins

Ingredients

• 6.5 ounces all purpose gluten free flour mix**
• 1 pinch sea salt
• 1/2 teaspoon ground ginger
• 1 teaspoon baking powder
• 1/2 teaspoon psyllium husk or xanthan gum
• 1/2 cup coconut sugar
• 1 tablespoon minced fresh mint
• 3 ounces coconut milk (or other milk of your choice)
• 3 ounces melted coconut oil
• 2 ounces unsweetened applesauce
• heaping 1/2 cups blackberries
• heaping 1/2 cups grated zucchini
• raw sugar to sprinkle on muffin tops (optional)

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