Zucchini Yogurt Multigrain Muffins

Name: Zucchini Yogurt Multigrain Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 55 min
Ingredients: 1.5 cups all-purpose flour; 0.75 cup whole wheat flour; 0.75 cup oat flour; 1 teaspoon salt; 1 teaspoon baking soda; 1 teaspoon baking powder; 2.5 teaspoons ground cinnamon; 0.25 teaspoon ground nutmeg; 3 eggs; 0.5 cup vegetable oil; 0.5 cup unsweetened applesauce; 1 cup plain yogurt; 1 cup white sugar; 0.75 cup honey; 2 teaspoons vanilla extract; 1 cup shredded zucchini; 1 cup shredded carrots; 0.5 cup chopped pecans; 0.5 cup raisins

4.6

(322)

268 Reviews

27 Photos

I tried finding a recipe to get my picky toddler to eat her vegetables. Since I couldn't find a healthy one, I came up with this. Using one cup carrots and one cup zucchini is a nice way to get both the yellow and green veggies into the diet! Any type of nuts, raisins, etc. may be used in the recipe -- whatever is on hand and toddler approved.

Recipe by CARINAB

Published on June 18, 2020

27

Prep Time:

15 mins

Cook Time:

20 mins

Additional Time:

20 mins

Total Time:

55 mins

Servings:

24

Yield:

24 muffins

Jump to Nutrition Facts

Ingredients

1 ½ cups all-purpose flour
¾ cup whole wheat flour
¾ cup oat flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 ½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
3 eggs
½ cup vegetable oil
½ cup unsweetened applesauce
1 cup plain yogurt
1 cup white sugar
¾ cup honey
2 teaspoons vanilla extract
1 cup shredded zucchini
1 cup shredded carrots
½ cup chopped pecans (Optional)
½ cup raisins (Optional)

Directions

Preheat oven to 400 degrees F (200 degrees C). Lightly grease 24 muffin cups.
In a bowl, sift together the all-purpose flour, whole wheat flour, oat flour, salt, baking powder, baking soda, cinnamon, and nutmeg. In a separate bowl, beat together eggs, vegetable oil, applesauce, yogurt, sugar, honey, and vanilla. Mix the flour mixture into the egg mixture. Fold in the zucchini, carrots, pecans, and raisins. Scoop into the prepared muffin cups.
Bake 18 to 20 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before transferring to wire racks to cool completely.

Nutrition Facts (per serving)

207	Calories
8g	Fat
33g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 24
Calories 207
% Daily Value *
Total Fat 8g	10%
Saturated Fat 1g	6%
Cholesterol 24mg	8%
Sodium 186mg	8%
Total Carbohydrate 33g	12%
Dietary Fiber 2g	6%
Total Sugars 21g
Protein 4g
Vitamin C 2mg	8%
Calcium 44mg	3%
Iron 1mg	6%
Potassium 144mg	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.