Preheat oven to 350. Spray a 12 cup muffin tin with non stick spray
In a medium bowl, stir together zucchini, brown sugar, granulated sugar, applesauce, eggs and vanilla. Set aside
In a small bowl, combine flour, oats, baking powder, baking soda, salt and cinnamon. Stir until well combined
Add the dry ingredients to the wet ingredients and stir until combined.
Fill each muffin cup 2/3 full. I use this scoop to fill the cups – soooo easy! Bake for 20-23 minutes or until a toothpick inserted in the center comes out clean – do not overbake.
Cool in the pan for 10 minutes and remove to a wire rack to cool completely. Consume within 2-3 days or freeze.
