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1
Heat oven to 350° F. Place paper baking cup in each of 12 regular-size muffin cups; spray paper baking cups with cooking spray.
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2
In small bowl, mix flour, flaxseed, oats, cinnamon, baking powder, baking soda and salt with whisk.
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3
In large bowl, beat oil, yogurt and brown sugar with whisk; beat in vanilla and egg. Add dry ingredients; stir to combine. Add zucchini; stir until just combined. Divide among muffin cups (cups will be full).
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4
Bake 25 to 30 minutes or until toothpick inserted into center of muffin comes out clean.
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5
Cool in pan 5 minutes; remove cups from pan to cool completely.
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