Zucchini Muffins with Pumpkin Seeds - The Buddhist Chef

Ingredients

• 2 cups (240 g) all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (200 g) packed brown sugar
• ½ cup (125 mL) vegetable oil
• ½ cup (125 mL) applesauce
• ½ cup (125 mL) plant milk
• 1 teaspoon lemon juice
• 2 cups (200 g) grated zucchini
• 1/3 cup (50 g) pumpkin seeds