Zucchini Muffins with Oats

Instructions:

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease with non-stick spray.
2. Grate the zucchini using a box grater. If zucchini is exceptionally watery, press gently between paper towels to remove excess liquid.
3. In a large mixing bowl, whisk together the whole wheat flour, rolled oats, baking soda, ground cinnamon, and salt.
4. In a separate bowl, whisk together the unsweetened applesauce, maple syrup, egg, vanilla extract, and lemon juice until smooth.
5. Fold the grated zucchini into the wet ingredients until evenly distributed, then stir the wet mixture into the dry ingredients until combined.
6. Divide the batter equally among the 12 muffin cups.
7. Gently stir in optional add-ins such as dark chocolate chips, fresh blueberries, or chopped walnuts.
8. Bake for 20 minutes or until a toothpick inserted into the center comes out clean.