Zucchini Oatmeal Muffins

I don't know if I would pick zucchini muffins as my favorite, but I do love them. Equally as good as a carrot muffin. This is a healthier version than using my zucchini cake recipe but still yummy. I have discovered that you can freeze muffins and then zap them in the microwave for 30 seconds when you want them. Just wrap them up in plastice wrap and you can have muffins for breakfast anytime.

Zucchini Oatmeal Muffins


1/2 cup plus 1 tablespoon rolled oats

1/4 cup pecan halves
1 1/2 cups all-purpose flour
1 cup whole-wheat pastry flour
1 1/2 cups sugar
1 tablespoon baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
2 large eggs
3 large egg whites
1/2 cup apple butter
1/4 cup canola oil
2 cups grated zucchini, (about 1 medium)

Preheat oven to 375°F. Coat 16 muffin cups with cooking spray or line them with paper liners. Spread rolled oats and pecans on separate areas of a baking sheet and bake until lightly toasted, 5 to 10 minutes. Let cool. Chop the pecans. Stir together all-purpose and whole-wheat flours, sugar, baking powder, cinnamon, salt, 1/2 cup toasted oats and pecans in a large bowl. Whisk together eggs, egg whites, apple butter and oil in a medium bowl. Stir in zucchini. Stir the wet ingredients into the dry ingredients until moistened. Spoon the batter into the prepared muffin cups, filling them about 3/4 full. Sprinkle remaining oats over tops. Bake until the tops are golden and spring back when lightly pressed, 20 to 25 minutes.

Source: Eating Well