Ingredients
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½ cup regular rolled oats
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2 tablespoon packed brown sugar
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2 tablespoon butter, melted
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1 ¼ cup whole wheat flour
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½ cup all-purpose flour
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⅓ cup granulated sugar
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¼ cup flaxseed meal
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1 ½ teaspoon baking powder
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1 teaspoon ground cinnamon
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½ teaspoon salt
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½ teaspoon baking soda
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2 eggs, lightly beaten
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¾ cup fat-free milk
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2 tablespoon canola oil
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½ cup finely shredded unpeeled zucchini
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⅓ cup mashed banana
Directions
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Preheat oven to 400°F. Lightly coat twelve 2 1/2-inch muffin cups with nonstick cooking spray. In a small bowl stir together oats, brown sugar, and melted butter.
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In a medium bowl stir together next eight ingredients (through salt). Make a well in center of our mixture. In a small bowl combine remaining ingredients. Add egg mixture all at once to our mixture. Stir just until moistened (batter should be slightly lumpy).
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Spoon batter into prepared muffin cups, filling each about two-thirds full. Sprinkle oat mixture over batter. Bake 20 minutes or until golden. Cool in muffin cups on a wire rack 5 minutes. Remove from muffin cups. Serve warm.
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