Preheat oven to 350° Line paper muffin cups into a muffin pan and set aside.
In a large bowl, blend together flour, baking powder, baking soda, cinnamon and salt until combined and set aside.
In a separate mixing bowl, whisk together egg, maple syrup, milk, coconut oil, and vanilla extract until combined and pour into the dry ingredients and stir together with a wooden spoon until just combined. (Do not overmix). Stir the zucchini and oats until just combined.
Divide the batter evenly between the 12 cups. Bake for 22-25 minutes or until a toothpick inserted in the center of the muffin comes out clean.
Serve warm or allow muffins to cool to room temperature. Store in a sealed container in the refrigerator for up to 2 days or freeze.
