Mini Zucchini Chocolate Chip Muffins

- 1 cup quick oats (250 mL)
- 1 cup whole wheat flour (250 mL)
- 1 Tbsp baking powder (15 mL)
- 1/2 tsp cinnamon (2 mL)
- 1/2 cup granulated sugar (75 mL)
- 1 cup shredded zucchini, packed (250 mL)
- 2 Tbsp canola oil (30 mL)
- 1 egg, lightly beaten (1 )
- 3/4 cups skim milk (175 mL)
- 1/2 cup chocolate chips (125 mL)
1. Preheat oven to 400°F (200°C). Line a mini muffin pan with muffin cups or spray with canola oil cooking spray.
2. In a large bowl, stir together oats, flour, baking powder, cinnamon, and sugar. Set aside.
3. In a medium bowl, combine zucchini, canola oil, egg and milk.
4. Add wet ingredients to the dry ingredients and stir until just moist. Add in chocolate chips.
5. Spoon batter into the muffin tin and bake for 15 minutes. If making regular sized muffins, increase cooking time to 20 minutes.