Whole Wheat Zucchini Oatmeal Muffins

• 1/2 cup rolled oats
• 1 tablespoon rolled oats
• 1/4 cup pecans halves
• 1 1/2 cups flour, all-purpose
• 1 cup pastry flour, whole wheat
• 1 1/2 cups sugar
• 1 tablespoon baking powder
• 1 1/2 teaspoons cinnamon
• 1 teaspoon salt
• 2 large eggs
• 3 large egg whites
• 1/2 cup apple butter
• 1/4 cup canola oil
• 2 cups zucchini grated, about 1 medium

1. Preheat oven to 375F.
2. Coat 16 muffin cups with cooking spray or line them with paper liners.
3. Spread rolled oats and pecans on separate areas of a baking sheet and bake until lightly toasted, 5 to 10 minutes.
4. Let cool.
5. Chop the pecans.
6. Stir togetherall-purpose and whole-wheat flours, sugar, baking powder, cinnamon, salt, 1/2 cup toasted oats and pecans in a large bowl.
7. Whisk together eggs, egg whites, apple butter and oil in a medium bowl.
8. Stir in zucchini.
9. Stir the wet ingredients into the dry ingredients until moistened.
10. Spoon the batter into the prepared muffin cups, filling them about 3/4 full.
11. Sprinkle remaining oats over tops.
12. Bake until the tops are golden and spring back when lightly pressed, 20 to 25 minutes.

rolled oats, rolled oats, pecans halves, flour, pastry flour, sugar, baking powder, cinnamon, salt, eggs, egg whites, apple butter, canola oil, zucchini

Taken from recipeland.com/recipe/v/whole-wheat-zucchini-oatmeal-mu-49688 (may not work)