Preheat the oven to 350º F. Then, grease a mini muffin tin using a pastry brush and some refined coconut oil.
Grate the zucchini and set it aside. Then, peel and finely dice the apple. Set it aside.
In a small bowl, combine flour, cinnamon, baking soda and salt.
In a large bowl, combine the egg, coconut oil and apple sauce. Then, stir in the zucchini and apple.
Next, add the flour mixture and stir until just combined. Don’t over-mix. Then, fold in the oats.
Evenly spoon the batter into the mini muffin tin. It should make about 24-28 mini muffins.
Bake the muffins between 15-18 minutes, or until the muffins are golden brown and a toothpick comes out clean.
Let the muffins cool in the muffin tin for a few minutes. Then remove them and place them on a cooling rack, until they are completely cooled. Enjoy!
