Zucchini-Oatmeal Muffins

Zucchini-Oatmeal Muffins

6 Reviews
From: EatingWell Magazine July/August 1993

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

Ingredients 16 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 16 servings
Nutrition per serving may change if servings are adjusted.
  • 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)


  • Active

  • Ready In

  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.
  • 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.

Nutrition information

  • Per serving: 230 calories; 6 g fat(1 g sat); 2 g fiber; 40 g carbohydrates; 4 g protein; 7 mcg folate; 23 mg cholesterol; 23 g sugars; 68 IU vitamin A; 3 mg vitamin C; 34 mg calcium; 1 mg iron; 271 mg sodium; 101 mg potassium
  • Carbohydrate Servings: 2 1/2
  • Exchanges: 1 1/2 starch, 1 carbohydrate, 1 fat

Reviews 6

May 26, 2014
profile image
By: EatingWell User
This recipe can be made more healthful Add some raisins or craisins Pros: Nice change from zucchini bread, Cons: but way too much sugar. Cut it at least in half. A lot of sweetness comes from the apple butter.
August 08, 2013
profile image
By: EatingWell User
Delicious and Healthy - with a few minor adjustments I thought this was a great recipe and got my kids to eat veggies - they LOVED them and had two each for breakfast! I didn't bother to toast the oats ( I don't think it made a difference) and eliminated the pecans (allergies). I also subbed half of the zucchini with grated carrots and added 3/4 cup of raisins. Also, used oil instead of apple butter (none on hand) so that cut down on the sweet.
July 11, 2011
profile image
By: Skye
Great Recipe This is a great way to use some of my plentiful garden zucchini. This is a nice flexible recipe as well - I reduced sugar to 1C as suggested by other reviewers and I happened to have an open jar of pumpkin butter so used that instead of apple. I also added dried blueberries for my half of the batter, leaving the pecans for my husband. I'm thinking dark chocoate chips would make an excellent add in as well, will try that next time. Pros: Versatile
August 30, 2010
profile image
By: EatingWell User
Wouldn't say this is harder to make than any other muffin, but I don't make my morning muffins in the morning, I make a batch and freeze them. They were sweet, I used 1 & 1/4 cups of sugar, next time I'll go down to 1 if not lower. I was surprised by the amount of sugar but figured it was divided between more muffins so it wasn't as much as it seemed. I got 18 muffins (since I had a 12 muffin tin and a 6 muffin top tin). I'll probably add a fruit next time to add more interest, dried cherries, huckleberries, or cranberries. Then I expect it to be perfect.
August 09, 2010
profile image
By: EatingWell User
I like this recipe because of my the fact that my daughter will eat this hand over fist and she knows it has vegetables in it. It does take a bit of preparation and would agree with the other person who said it should be done ahead. I have made it into a cake sometimes, it does take longer to cook though. Using the clean knife test, the cake is a nice golden brown color, and start pulling from the side of the pan.
April 03, 2010
profile image
By: jordanhorowitz
This took too much preparation for a morning muffin. I'd suggest not waiting until the morning you want them, and bake the night before. Also, they were quite sweet. I'd cut the sugar to one cup next time (if there is a next time).