Carrot Zucchini Muffins with Rolled Oats

Instructions:

1. Preheat oven to 350°F (175°C). Lightly grease a mini muffin pan or line with paper liners.
2. Grate the zucchini and carrots. Place the zucchini in a clean kitchen towel and squeeze firmly to remove excess water.
3. In a medium bowl, whisk together the flour, oats, baking soda, baking powder, cinnamon, ginger, and salt until no clumps remain.
4. In a large bowl, beat the egg, maple syrup, and applesauce until smooth, then stir in the vanilla extract.
5. Stir the squeezed zucchini and grated carrots into the wet mixture until evenly distributed.
6. Gently pour the dry ingredients into the wet mixture and fold with a spatula until just combined; do not overmix.
7. Divide the batter evenly among 24 muffin cups, filling them about 3/4 full.
8. Bake in the center rack of the oven for 18–22 minutes, or until tops spring back and a toothpick inserted in the center comes out clean.
9. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.