Zucchini Oat Muffins

Skye made them and said they were delicious so let's try this new recipe this week.

ZUCCHINI OAT MUFFINS (Thank you Skye from Westiminster)
makes 24, 3 PointsPlus each.
1/2 C rolled oats + 2T
1 1/2 C all-purpose flour
1 C whole wheat flour
1 C sugar
1 T baking powder
1 1/2 tsp cinnamon
1 tsp salt
2 eggs
3 egg whites
1/2 C apple or pumpkin butter
1/4 C canola oil
2 C shredded zucchini


OPTIONAL mix ins, add 1 pt. per muffin for any two below:
1/4 C chopped pecans
1/4 C dried fruit such as raisins, blueberries, or dates
1/4 C dark chocolate


1. Preheat oven to 375. Spray 24 muffin cups with cooking spray or line with cupcake papers
2. In a large bowl, whisk together dry ingredients - oats, flours, sugar, baking powder, cinnamon and salt.
3. In a medium bowl, whisk together wet ingredients - eggs, egg whites, apple butter, oil. When well combined stir in zucchini.
4. Add wet ingredients to dry, mixing until just combined. Stir in nuts, fruit or chocolate if desired.
5. Spoon batter into prepared muffin cups until about 2/3 - 3/4 full. Sprinkle tops of muffins with remaining oats.
6. Bake 20 - 25 minutes until light golden and tester comes out clean.
7. Enjoy! These freeze great as well.