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20 minute dinner recipes

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Zucchini-Oatmeal Muffins


From EatingWell:  July/August 1993

Use up that plentiful summer zucchini in these healthy oatmeal muffins.

16 muffins | Active Time: 30 minutes | Total Time: 55 minutes



  1. Preheat oven to 375°F. Coat 16 muffin cups with cooking spray or line them with paper liners.
  2. 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.
  3. Stir togetherall-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.
  4. Bake until the tops are golden and spring back when lightly pressed, 20 to 25 minutes.


Per serving : 231 Calories; 6 g Fat; 1 g Sat; 3 g Mono; 26 mg Cholesterol; 41 g Carbohydrates; 4 g Protein; 2 g Fiber; 271 mg Sodium; 102 mg Potassium

3 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1 carbohydrate, 1 fat

Tips & Notes