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.