Lemon Zucchini Muffins

1. Preheat oven to 350 F. Spray a 12-count muffin tin with non-stick spray or line with paper liners.
2. In a medium bowl combine flour, oats, baking powder, cinnamon, salt, and baking soda; whisk and set the bowl aside.
3. In a large bowl combine applesauce, egg, oil, lemon stevia, vanilla extract and sugar. Whisk together and then stir in the shredded zucchini.
4. Carefully and slowly pour your dry ingredients into your wet ingredients and gently mix until just combined. Fold in your pecans if using.
5. Divide batter evenly into your 12-cup muffin tin.
6. Bake for 17-20 minutes or until an inserted toothpick comes out clean and the edges begin to brown. Remove pan from oven.
7. Enjoy warm with a smear of butter or allow to cool completely and store in an airtight container to enjoy throughout the week. These also freeze great in an airtight Ziplock bag.