1/3 cups gluten free old-fashioned oats (uncooked), plus extra for sprinkling
What ya do:
Heat oven to 350°F. Prepare a 12-cup muffin and use fun cups liners. Set aside.
In a good sized mixing bowl, whisk together flour, baking powder, baking soda, cinnamon and salt until combined. Set aside.
In a separate smaller mixing bowl, whisk together egg, maple syrup, milk, coconut oil and vanilla extract until combined. I also throw it all in my nutri bullet. Pour this mixture into the dry ingredient mixture, and stir with a spoon or bakers spatula until just combined. (Don’t overmix) Stir in the zucchini and oats until just combined.
Portion the batter evenly between 12 baking cups. Then sprinkle extra oats on top of each to make it look more “finished”. Bake for 18-20 minutes, or until a toothpick inserted in the center of the muffin comes out clean. Transfer pan to a cooling rack, then serve the muffins warm. Or let cool to room temperature, then store in a sealed container for up to 2 days, give as gifts and these freeze GREAT.