Step 1

Combine the oats with the milk and set aside for 20 minutes so the oats can soak up some of the moisture.* Don’t go longer than 30 minutes with this step! Old-fashioned oats work best. Instant or quick oats are too small and will dissolve as the muffins cook.

Step 2

Preheat oven to 425°F and line your muffin pan with paper liners or coat with non-stick spray.

Step 3

In a large bowl, whisk together the wheat bran, whole-wheat flour, baking powder, baking soda and salt. Set aside. In another bowl, combine the zucchini, brown sugar, cooled melted butter, vanilla extract and eggs. Pour the wet ingredients into the dry ingredients and stir a few times before adding the soaked oats and milk mixture. Gently combine, then add chocolate chips and gently mix it all together.

Step 4

Spoon batter into muffin wells (I like to use an ice cream or cookie scoop), filling them up to the top. Bake for 5 minutes at 425°F, then turn the oven down to 350°F* (keeping muffins in the oven the whole time) and bake another 12-14 minutes or until a toothpick inserted in the center of the muffin comes out clean.

Step 5

Allow muffins to cool about 5 minutes in the pan and then transfer to a wire rack to cool further. Muffins will stay fresh covered at room temperature for a couple days, then transfer to the refrigerator for up to one week. They also freeze well.