Submitted by Esther Freedman
Even your pickiest kid will go for this nutrient-packed treat! Great for a quick breakfast or ready-to-go snack, this muffin is a winner.
Preheat oven to 375 degrees F. Set up two metal muffin tins with parchment muffin liners. This recipe usually makes a tray and a half (18 muffins).
Mix the first 5 ingredients in a standing mixer.
In the measuring cup, combine ground flaxseed with water and let sit for a minute or two until it thickens.
Add to mixture, followed by the vanilla and oat bran.
Pour both flours, salt, baking soda, baking powder and cinnamon into the mixing bowl, and lightly stir those 6 ingredients with a fork before turning on the mixer. Mix for another minute.
Add grated zucchini and chocolate chips and mix gently just until combined.
Refrigerate the batter for an hour or so for quicker and easier distribution. This step is not necessary, but it works.
Using a cookie scoop (OXO Good Grips Medium Cookie Scoop highly recommended), put two scoops of muffin batter into each liner, filled just to the top (this creates an awesome muffin top!).
Bake at 375F on the top oven rack for 21-23 minutes, until very lightly browned.