Whole Wheat Zucchini Oatmeal Muffins

Directions

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 togetherall-purpose and whole-wheat flours, sugar, baking powder, cinnamon, salt, ½ 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 ¾ full.

Sprinkle remaining oats over tops.

Bake until the tops are golden and spring back when lightly pressed, 20 to 25 minutes.