1 1/2 c. all purpose flour
1/2 c. whole wheat flour
1 c. rolled oats
3/4 c. firmly packed brown sugar
3 tsp. baking powder
2 tsp. cinnamon
1/4 tsp. salt
2/3 c. skim milk
4 tbsp. vegetable or light olive oil
2 eggs
1 c. finely shredded carrots
1/2 c. shredded unpeeled zucchini

Heat oven to 400°F.

Spray 12 muffin cups with nonstick cooking spray or line muffin cups with paper baking cups and spray cups with nonstick cooking spray.

In a large bowl, combine both flours, oats, brown sugar, baking powder, cinnamon and salt; mix well.

In a small bowl, combine milk, oil and egg whites; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. Stir in carrots and zucchini just until blended. spoon batter evenly into sprayed muffin cups.

Bake for 16-21 minutes or until muffins are golden brown and toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm.