Whole Wheat Zucchini Oatmeal Muffins
Whole Wheat Zucchini Oatmeal Muffins recipe
Yield
16 servingsPrep
8 minCook
35 minReady
55 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
rolled oats
|
|
| 1 | tablespoon |
rolled oats
|
|
| ¼ | cup |
pecans
halves |
|
| 1 ½ | cups |
all-purpose flour
|
|
| 1 | cup |
whole-wheat pastry flour
|
|
| 1 ½ | cups |
sugar
|
|
| 1 | tablespoon |
baking powder
|
|
| 1 ½ | teaspoons |
cinnamon
|
|
| 1 | teaspoon |
salt
|
|
| 2 | large |
eggs
|
|
| 3 | large |
egg whites
|
|
| ½ | cup |
apple butter
|
*
|
| ¼ | cup |
canola oil
|
|
| 2 | cups |
zucchini
grated, about 1 medium |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
rolled oats
|
|
| 15 | ml |
rolled oats
|
|
| 59 | ml |
pecans
halves |
|
| 355 | ml |
all-purpose flour
|
|
| 237 | ml |
whole-wheat pastry flour
|
|
| 355 | ml |
sugar
|
|
| 15 | ml |
baking powder
|
|
| 7.5 | ml |
cinnamon
|
|
| 5 | ml |
salt
|
|
| 2 | large |
eggs
|
|
| 3 | large |
egg whites
|
|
| 118 | ml |
apple butter
|
*
|
| 59 | ml |
canola oil
|
|
| 473 | ml |
zucchini
grated, about 1 medium |
|
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.
