Zucchini-Oatmeal Muffins

July/August 1993

Your rating: None Average: 3.9 (45 votes)

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

"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...
Zucchini-Oatmeal Muffins

Makes: 16 muffins

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  • 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)


  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.

Carbohydrate Servings: 3

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

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July/August 1993
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