Zucchini Muffins with Pumpkin Seeds

Preheat the oven to 350°F (180°C).

In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a second bowl, use a whisk or hand mixer to beat together the brown sugar, oil, applesauce, milk, and lemon juice until combined. Fold in the grated zucchini until incorporated.

Pour the wet ingredients over the dry ingredients and mix to combine.

Line a 12-cup circular or rectangular muffin pan with paper cups or grease the cups thoroughly.

Divide the batter between the prepared cups. Sprinkle with pumpkin seeds.

Bake for 20 to 30 minutes or until a toothpick inserted in the middle comes out clean.

Remove from the pan, let cool slightly on a wire rack, then enjoy.