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1
Preheat oven to 400 degrees F.
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2
Spray either 6 large muffin baking cup pan or 12 small muffin cups with cooking spray.
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3
Make the topping, combine flour, cinnamon and sugar, cutting in margarine until mixture resembles coarse crumbs and set aside.
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4
In a large bowl, mix together the cereal, shredded zucchini and applesauce.
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5
Set aside for 5 minutes, or until cereal is softened.
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6
Once cereal is soft, add the oil and the vanilla.
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7
Stir together flours, sugar, baking powder, baking soda, salt and cinnamon in a medium bowl and set aside.
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8
Add the flour mixture to the zucchini mixture, stirring until combined, you will need to add the soy milk to make it not such a stiff dough, you may need up to 1/4 cup or more.
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9
Stir in chopped walnuts (if using).
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10
Divide the mixture to muffin cups evenly.
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11
Sprinkle the muffins evenly with the topping.
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12
Bake for about 20 minutes, until golden and a toothpick inserted into the center of a muffin comes out clean.
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13
Place on cooling rack, cover with a tea towel for 5 minutes.
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14
After the five minutes, run a butter knife around the muffins, then remove very carefully, they are very soft and delicate.
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15
Cool completely, place in tupperware lined with a paper towel.
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16
Freeze after 1-2 days, wrapped in plastic wrap.
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17
These would also be good with 1/2 cup cinnamon chips in place of the walnuts.
