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EatingWell Test Kitchen
“Use up that plentiful summer zucchini in these healthy oatmeal muffins.”
½ cup plus 1 tablespoon rolled oats
¼ cup pecan halves
1½ cups all-purpose flour
1 cup whole-wheat pastry flour
1½ cups sugar
1 tablespoon baking powder
1½ teaspoons ground cinnamon
1 teaspoon salt
2 large eggs
3 large egg whites
½ cup apple butter
¼ cup canola oil
2 cups grated zucchini, (about 1 medium)
1Preheat oven to 375°F. Coat 16 muffin cups with cooking spray or line them with paper liners.
2Spread 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.
3Stir 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.
4Bake until the tops are golden and spring back when lightly pressed, 20 to 25 minutes.
DIY Muffin Cups: Make your next batch of muffins or cupcakes the ultimate grab-and-go treat by lining your tin with muffin liners. No liners? No problem. Use 5-inch squares of parchment paper, coat each muffin cup with cooking spray, and push each square into the cups using a small can or bottle, pressing the paper up the sides. (It's OK if some of the paper is sticking out over the rim.) Fill each cup as directed.