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1
Preheat the oven to 375 degrees .
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2
Line a muffin tin with paper liners and spray with nonstick spray.
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3
Combine both flours, cinnamon, baking powder, and baking soda in a mixing bowl and whisk together.
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4
Place the bananas, blackstrap molasses, apple juice, and apple cider vinegar in a blender and blend until smooth.
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5
Mix the wet and dry ingredients together, then fold in the zucchini, walnuts, and currants or raisins.
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6
Use a bit more apple juice if needed to wet all the flour.
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7
Divide mixture evenly into the 12 lined muffin cups, and bake for 20 minutes, or until the top springs back to the touch.
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8
Remove muffins from the pan and cool on a wire rack.
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9
Store in an airtight container or freeze in individual freezer bags to pull out and put into lunches as needed.
