Preheat the oven to 350 degrees F. Spray the 24 muffin pan with cooking spray.
Using the food processor, process oats until very fine (almost like flour).
Mix together dry ingredients: flours, oats, baking powder, baking soda, cinnamon and salt.
In a separate bowl whisk wet ingredients: egg, maple syrup, honey, milk, coconut oil and vanilla extract until combined.
Stir in zucchini and don't overmix.
Divide the batter among 24 mini muffins caps.
Bake for 15 minutes or until the toothpick inserted in the center of muffins comes clean.
Serve warm or let cool down.
Store for 2 days in a fridge or freeze them for later.