Zucchini Muffins with Oats

1 2/3 cups white whole wheat flour (or all-purpose flour)

1 tsp baking powder

1 tsp baking soda

1 tsp ground cinnamon

1/2 tsp salt

1 egg

1/2 cup maple syrup

1/2 cup milk (feel free to use nut milk if you prefer)

1/4 cup Colavita Extra Virgin Olive Oil

1 tsp vanilla extract, store-bought or homemade

1 1/2 cups grated fresh zucchini

1/3 cup old-fashioned oats (uncooked) plus extra for topping

Heat oven to 350˚F.

Prepare a 12-cup muffin pan by either greasing it lightly with Colavita Olive Oil or lining the cups with paper liners.

In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt until combined. Set aside.

In a separate bowl, whisk together egg, maple syrup, milk, Colavita Olive Oil, and vanilla extract.

Pour this mixture into the dry ingredients, and stir with a spoon until just combined.

Stir in the zucchini and oats until just combined.

Portion the batter evenly between 12 baking cups.

Sprinkle some extra oats on top of each, if desired.

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. These muffins are best served warm, but you can also store in a sealed container for up to 2 days, or freeze for up to 2 months.

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Zucchini Muffins with Oats