Zucchini Yogurt Multigrain Muffins

Thank you for the kind reviews. As user Baked noted, this recipe does have too much sugar. It should be half the amount listed in the recipe - 1/2 cup. Not sure how that happened as I didn't submit it that way. It seems the part about draining the zucchini was left out as well. The mix can be too wet if the zuchinni isn't drained.

Whoa! very moist! I used only whole wheat flour and oats (didn't have oat flour) and I added 1/2 cup ground flax seed. I didn't put in any sugar, only the honey. Oh, and I didn't have applesauce so I crushed some pineapple. It would have been fine without any applesauce or pineapple all together. Didn't use raisins, just walnuts. These smell so amazing and they really taste great! Got the thumbs up from family. Thanks for the recipe :D

I followed the recipe. The only changes I made was that I cut the sugar back to 1/2C. and I used Vanilla yogurt. You must remove the excess liquid from the zucchini. To do this easily and remove alot of it's juice, just put the shredded zucchini into a potato ricer and squeeze. (You'll be amazed how much a potato ricer can squeeze out!) Also, if you want a nice dome top for this muffin or any quick breads, heat oven to a HOT 450' oven, put muffins in and immediately reduce Temp to what the recipe states, in this case 400' for 18min. I think these muffins are really good. I left out the nuts as I don't like crunch in my muffins! THX

this recipe works even when you replace the ingredients. i use only half the oil and the remainder in flaxmeal, quick rolled oats instead of oat flour, egg whites instead of eggs, nonfat yogurt instead of regular fat yogurt and stevia & splenda instead of plain sugar. everyone who tried my "healthier" version really liked them! (this revised recipe comes out to 160 calories and 5.25 grams of fat per muffin).

Loved this recipe. I did this as 2 loaves instead of muffins (reduce heat to 350 and cook for 45-50 minutes.) I also substituted brown sugar for white, used all applesauce and no oil, used all carrots and substituted ginger for the nutmeg. Turned out great!

These turned out to be some of the most beautiful, tasty, and healthful muffins I've ever baked! I prepared them as directed with one small adjustment, well, two actually: I didn't have enough honey, so I added real maple syrup to the honey, and I didn't want to use refined sugar, so I used @ 2/3 c. of sucanat. Oh, and I almost forgot - I didn't have oat flour, so I substituted oat bran. They rose like no muffin I've baked before, have a wonderful taste and texture. I will be using this recipe quite a bit, although I think I may try to go a step further and omit the oil altogether, substituting applesauce. Oh, and by the way, I also added 2T wheat germ and 2T ground flax seed.

Great Muffin! I changed things up a bit. I upped the wheat flour to 1 cup, and reduced the all-purpose flour to 3/4 cup. I also added 1/2 cup of soy flour to add some protein. I used oatmeal that I put in the blender because I didn't have any oat flour and that worked great. I also did not add the cup of sugar and only went with the 3/4 cup honey (I'd rather have honey than white sugar). Lastly, I didn't have any yogurt, so I used sour cream. The muffins came out moist, and really tasty. I don't like muffins too sweet, so these were perfect! Thanks for the recipe and all the suggestions!

Boy these are good! I used ground flaxseed (1 1/2 cups) in place of the 1/2 cup oil. Increased the amount of veggies too! These are so yummy, this recipe is a keeper :)

These muffins are quite tasty as stated. I have made them twice and will continue to make them. The first time I made them I substituted oats for oat flour and cut the sugar to 1/8 cup. These were quite popular, but since I like to freeze my batter into the paper cups I wanted to see if I could adapt this recipe to freeze quicker and I wanted to try and cut the sugar some more. The second time I substituted oats for oat flour, cut the all-purpose flour to 1-1/4 cup, added 1/4 cup of wheat germ, switched my 1/8 cup of white sugar to brown sugar, cut the oil to 1/4 cup and cut the honey to 1/2 cup. These didn’t seem to freeze any quicker. So, the final recipe that I will be sticking with is using the oats, 1/8 cup of white sugar, keeping the wheat germ and only using 1/4 cup of oil. These were popular with the 15 month old, all the way to the grandparents.

This recipe is really good! I modified the recipe even more to make it more healthier. This resulted in the muffins being very flavorful (not too sweet at all, just perfect), and quite moist. Basically I prepared the veggies differently, omitted the vanilla and the sugar, substituted vanilla for plain yogurt and added a touch of pure maple syrup. much better than the granulated sugar, at the same time making the muffins quite moist! Plus: no processed ingredients! Also: Skip the salt- really there is no reason for it to be there:) This is what I used: 2 cups whole wheat flour 3/4 cup whole grain oats- thrown in blender to make into powder 1tsp baking soda 1tsp baking powder 2.5 tsp cinnamon 1/4 tsp nutmeg 3 eggs 1/2 cup canola oil 3/4 cup unsweetened applesauce 1 cup VANILLA yogurt 2tbsp pure maple syrup 1 cup of zucchini (puree in blender) 1 cup of carrots (puree in blender) 1/2 cup raisins 1/2 cup cranberries

I'm ashamed to say this recipe didn't work out for me. And even more ashamed to say because of its popularity and great reviews I doubled the batch expecting to freeze and eat these for breakfast for weeks to come. I followed the recipe pretty closely but took the advice that worked for others. I squeezed excess moisture from zuchinni. I decreased the sugar and subbed honey. I also used dried cherries and walnuts instead. It seemed like everyone took their own variations and were pleased. Mine were bland and boring for everything that went into them. My mother's buttermilk bran and raisin muffins are much better and quicker to make. These seemed like a far cry from those. They were barely sweet and the texture was too dense. I realize I decreased the sugar too much but I was very careful to not over-work the batter which usually produces toughness. I used the suggestion of another and raised the oven temp for preheating and then lowered to the recipe's temp upon placing the muffins inside. This did produce a tall muffin but the bottoms began to blacken on me. On the second round I lowered the oven temp to 375 and this still occured. I know it sounds like this could be the tell-tale sign of an amateur baker but I assure you I'm not. This just wasn't for me. But I appreciate and applaud all those that were able to get great results. Don't let my review sway you against trying this out. Everyone's opinions and experiences are different. This was just mine.

Used all whole wheat flour, no oil (upped the applesauce to 1c), and no sugar, just the honey. No carrots, just upped zucchini to 2c. Awesome!! Some I added mini chocolate chips! Sooo good!!!

I could immediately see by looking at the ingredients that there was too much sugar/honey combo. I just omitted the honey. These were very good muffins. Rose nicely. This made 12 regular size and 5 giant size muffins. I did have to turn the oven down to 375 w/the giant muffins, as they started to get too brown around the edges and not done enough in the middle. Very nice flavor for being a 'healthy' snack! Used frozen zucchini that I had already shredded and just thawed and drained.

very good and moist but lots of work

These are SO great for getting veggies in kids. Yesterday I used one as leverage to get the picky one to eat the vegetable on his plate, unaware I was using vegetables, yogurt, and whole grains to bribe him. I get great reviews every time I make them. They really are best with golden raisins and nuts, but also good with neither. I use 0% fat greek yogurt and use 1/2 cup of sucanat or turbinado rather than sugar. They freeze well, and are nice as mini muffins. (I think I bake minis about 12 minutes.) GREAT recipe!

This is a GREAT recipe! I substituted a few things. I used all whole-wheat flour, and oats instead of oat flour. I didn't use any oil or yogurt. I added about half a cup of apple juice (to maintain consistency), and I didn't add any sugar. The first batch I made I didn't have any carrots so I used 2-3 times more zucchini than it called for. They turned out AMAZING! And they were healthy with the substitutions. The zucchini makes it very moist. The 2nd time I made it with carrots and it turned out good too. Thanks for a great recipe!!!

My toddler (and I) could eat these all day long! I made a few substitutions based on what I had on hand and personal preference. I didn't have quite enough applesauce, so I added in a couple of mashed bananas, and didn't drain the zucchini much to make up for the extra liquid needed. I used chopped up oats, for oat flour (increased to just over 1 cup), and I omitted the sugar. I made 12 muffins with half the batter, and then turned the oven down to 350 and used the other half in a bread pan for about 45 minutes. Thanks for a great recipe!

Lots of ingredients, but don't let that scare you. They really don't take very long to make, and they are delicious, and relatively healthy for a muffin. Couldn't find oat flour, so I used 3/4 cup all purpose flour and 3/4 cup of whole wheat flour. Great flavour and tender texture. Thanks!

perfectly moist. I didn't have oat flour so I increased the flour 1/2 cup and added 1/4 cup of oatmeal. The muffins were very light and moist. Very good flavor, but I'll try a little less cinnamon next time to bring out the zucchini and carrot flavors.

Yummy! Modifications: used only whole wheat flour (2-1/4 c. total), whole oats rather than oat flour, added 1/4 tsp. ginger, used a full cup applesauce and no oil, cut out white sugar and instead put in 1 tsp. stevia, used extra zucchini and carrots (one medium zucchini, two medium carrots), substituted walnuts for pecans (all I had on hand), and added about 1/4 c. shredded coconut. These are EXTREMELY moist, so much so that I made the mistake of thinking they were underdone and ended up burning the outsides, but that was purely my fault, not the recipe's. Still delicious, though! Next time, I don't know that I would replace the oil with extra applesauce, as they taste a bit too appley and acidic, but again, my fault, not the recipe's. And still delicious. ;) These are very flexible and hard to mess up! Have fun experimenting with your ingredients!

I've tried many different healthy muffin/cookie recipes and rarely succeed in getting the approval of my 2 year old and husband. These muffins did the trick! Great way to sneak a few veggies into my child!

THESE WERE DELICIOUS!I DIDN'T HAVE OAT FLOUR, SO I USED WHEAT BRAN. I CUT DOWN ON THE SUGAR(ACTUALLY I USED SPLENDA), BUT ONLY USED 3/4 CUP. I COULD CUT DOWN ON THE HONEY NEXT TIME TOO. I ALSO USED THE APPLESAUCE THAT IT CALLED FOR, PLUS I USED APPLESAUCE INSTEAD OF THE AMOUNT OF OIL. THEY WERE REALLY GOOD. GOOD FLAVOUR, AND MOIST. I WILL BE MAKING THESE AGAIN FOR SURE. THANKS FOR THE RECIPE!

This was a great recipe! I was out of honey, so I added 3/4 cup of peanut butter (should have only added 1/2 cup)and it was awesome! I'll experiment more with this recipe and maybe add chocolate chips next time. My whole family ate it up!

I did 1 1/4 cups white flour, 1 cup whole wheat flour, quick cooking oats instead of oat flour, omitted the nutmeg, omitted the oil and used 1 cup applesauce, used 1/4 cup sugar and no honey (I have a baby that eats them), and only used zucchini- THEY WERE AWESOME! I love when I can find a healthy homemade snack. My 2 year old daughter gobbled them up! You definitely don't need all the sugar. This is a fantastic recipe to change to your liking, and for that I give it 5 stars.

I gave this recipe 4 stars becuase of the few changes I made, but they're very good. I used half whole wheat flour half white. I cut the sugar down to 1/4 cup and they were plenty sweet (I still used the 3/4 of honey). I added blueberries instead of nuts or raisins. They were a hit with all my kids and my husband.

Hooray! My one year old loooves these, and so does my husband, who hates carrots and zucchini. The next time I make it I will probably tweak it a bit by cutting back on the oil/sugar and adding more vegetables. My only crit is that It only contains about 1.3 tablespoons of veggies per serving, which is one serving of veggies for my one year old but wouldn't be an entire serving for a two year old or older toddler. Otherwise, hooray for any recipe that gets my son to eat vegetables so eagerly!

Fantastic recipe! Instead of the 1 cup of sugar, I added 1 cup of chocolate chips. Amazing how yummy they taste with no sugar added! (other than the chocolate chips)

AWESOME!!! I tweeked it by switching the amounts of flour...I did more wheat than plain. I also added a little cocoa powder for a little extra flavor...SO YUM and some wheat germ! Also, instead of the oat flour I used 1/2c baby oatmeal and 1/4c instant oatmeal! They are a HUGE hit with my non-veggie eating toddler! Thank you!

these are amazing! I did omit all of the sugar, used a little less honey and added a little agave nectar. I threw in a few whole oats, flax, and extra zucchini & carrots. My nephew (almost 2) is a HUGE fan. He's not super picky, but there are few things that he gets as excited about as these muffins!

Very moist and great tasting! We loved it! I made some changes: used whole wheat instead of all purpose flour, used applesauce instead of oil, added some flax seeds and multigrain mix. Next time I will use some vegetable oil so it doesn't stick to the muffin cups so much.

First off, I want to thank Carinab for a delicious recipe. The muffins are yummy! I'd like to suggest a modification, however. Even with the veggies and whole grains, the recipe is *not* healthy for children as written. It has more sugar per muffin than the sweetest kids' cereals. The recipe contains at least 430 grams of sugar (or 18 grams of sugar per muffin, assuming 24 muffins). By comparison, a serving of Trix or Lucky Charms cereal contains 13 grams of sugar. When I eliminated the honey from the recipe, thereby cutting the sugar content nearly in half, they still came out exceedingly sweet. I think the oil could be reduced as well to 1/3 cup or less for a lower fat, lower calorie muffin.

DELICIOUS!!!! I made these except used quick-cooking oats (3/4 cup, just chopped them in Cuisinart) and only 1/2 cup honey..... they were GREAT!!! I topped them with a little bit of cream cheese frosting and my kids devoured them! They really just taste like carrot cake but have some healthy vitamins and fiber added!

I've made these muffins a few times and I love them. This time I used pumkin puree leftover from the Downeast Maine Pumkin bread as I didn't have any zucchini. I didn't have any raisins and I did miss that ingredient in the muffin! Next time I will go back to the origional recipe and perhaps add some sunflower seeds!

These muffins were excellent. I had to substitute 8 ounces of softened neufchatel cheese for the yogurt and I used 2 1/4 cups of whole wheat pastry flour rather than mixing all purpose and whole wheat flour. I baked these in large muffin pans. This recipe yields exactly 1 dozen large muffins. The type of muffin pan that you use is important. I used a cheap pan and a more expensive pan. The muffins from the cheap pan cooked faster and were slightly burned. I will definitely make this recipe again--after I get rid of the cheap muffin pans.

This was a wonderful recipe! I just added a little more applesauce in place of half the oil and more honey in place of some white sugar. And of course Craisins! I think it takes a little less time to cook when using the applesause sub.

This recipe was GREAT. They were very moist and the entire family loved them. I made them even healthier. Used 1 1/2C whole wheat flour; 1/2 C oat bran; .1/4C wheat germ; 1/2 cup honey and 1/2 Cup sugar. I will cut the sugar even more next time. My son added mini choc chips and we baked half of them in a mini muffin pan.

I added flax seeds, dried cranberries instead of raisins, and raspberry yogurt in place of plain and the added white sugar. Even with the substitutions, they turned out really good, and my 2 year old loved them.

I cut out the sugar and oil, but the texture and sweetness were still perfect! I also cut out the all-purpose flour and instead used a total of 2 cups whole wheat flour and 1 cup oat flour. They're really tasty, and it's hard to stop eating them. I got 20 large muffins, even after cutting out the oil and sugar. My batter was not soupy and liquidy like other people described, but that might be because I used a thick, unfiltered honey.

This is my kind of recipe! Chock full of healthy ingredients, they are also really delicious. I did add little flax seed meal and raisins, but gave them a whirl in my food processor (I also have a super-picky toddler who refuses textures). This recipe has many possibilities--next time I'll add some spinach leaves for even more nutrition. The texture is outstanding. Thanks for a great recipe!

Delicious muffin! It should be known, that I always rate based on how well the recipe does being transformed to GLUTEN FREE! These held up pretty good considering. I did a lot of similar alterations like other users, less sugar, less honey, less yogourt, less oil, more applesauce, only zucchini, no carrots, etc. I think the only reason I couldn't rate them five stars is that they should NOT go in liners. They were very good, but not oily/fattening enough to come out of a liner. I will definitely make these again though, this time with greases tins instead :)

Wow! These are wonderful. I used 1 cup each of all three kinds of flour. I didn't have Oat Flour, so I just put oats in the food processor and ground them down as course as I wanted. They are just barely gone and I already want to make more. :)

Very moist! I substituted apricot/mango fruit at the bottom yogurt for the plain yogurt and cut back a little on the sugar. I think the temperature was a little hot so next time I would back it down to 375.

These muffins rose beautifully, looked and smelled great. I cut out the white sugar and just used the honey because so many people said they were too sweet - but that gave me a result not sweet enough. Next time I will try 1/2 c brown sugar. I want more flavor from the veggies too, but this is a great base recipe that I'll have fun playing with. Mine were done perfectly after 18 minutes at 375.

I love this recipe. Not sure how you can prep it in 15 min as it takes me about 45 min to put it all together. I half the sugar as it is too sweet. I use 1/4 c oil and 1/2 cup applesauce. These also freeze well. Thank you!!

removed the sugar and replaced oil with ground flaxseed. Very healthy but didn't taste like health food. Moist.

This recipe is so versatile. IT is delicious as written, but can be changed if you run out of ingredients. I have made it several times using Oat instead of Oat Bran, 1/2 white & 1/2 brown sugar, milk or sour cream for yogurt, and egg whites instead of eggs. We always have a ton of frozen zucchini from our summer garden. I upped the zucchini to 2 cups and left out carrots. This was a fantastic way to go use up our harvest. Thanks so much for the recipe. My 4 year old loves it!

So very good and my 7yr old can eat his veggies! I made changes as I didn't have all the ingredients. I doubled the recipe using 4 cups white flour and 2 cups oatmeal, used canned pumpkin instead of applesauce, used a full 17 oz container of GREEK yogurt, cut the honey down to only 1/2 cup for the double recipe, didn't have the nuts or raisins. These were GREAT! my son won't touch carrots or zucchini or yogurt .. till now! I used a BIG square cake pan for the double recipe.. baked on 350*F for about 35 min (till toothpick came out clean)

I changed around a couple things in this recipe to make it a little healthier and to come out with a tastier outcome. I used all whole wheat flour instead of half wheat/half white, I upped the baking soda/baking powder to a teaspoon each, I upped the nutmeg to a half teaspoon, I used two full organic eggs, an extra 1/4 cup of homemade organic applesauce instead of vegetable oil (I'm low on vegetable oil), I used Nancy's organic nonfat yogurt, and I increased the zucchini to a full cup and the raisins to a half cup. (We like really loaded muffins.) Increasing the applesauce gave it even more flavor without adding a lot of fat and the moisture in this muffin was really out of this world. Wisking together your dry ingredients and then folding in all the combined wet really made for the best texture. These turned out really good and smelled amazing while baking.

Yum! I didn't have carrots so I used a mashed over ripe banana. Delicious!

Yuck! What a disappointment! These came out a gloppy mess, which I suspected they might based on the ratio of wet to dry ingredients. I even squeezed out the zucchini first. Simply awful; I threw the whole batch into the yard for the birds. Try the apple carrot muffins on this site instead.

These muffins are good if you're looking for a healthy muffin recipe, but they're not my favorite overall. While very moist, the flavor could use some improvement.

I thought these were great! Very moist. I cut out all the sugar and doubled the spices. I used oat bran instead of oat flour. I also used only almond flour to make them gluten free. My toddler loves them!

We love this recipe. As a previous reviewer said, too much sugar though. I cut out the sugar and added a little more honey. I kept the oats whole and added dried cranberries and doubled the vegies. We have this recipe every few weeks and a batch never lasts more than two or three days. Great way to sneak in vegetables and made as a mini-muffin, perfect for snacking.

Delicious muffins. I used 3 cups at least of zucchini and no carrot. unfortunately had no applesauce and used butter instead. Next time I will leave chunks of zucchini.

Oh yum! I just had one fresh out the oven! Made just a few minor changes - didn't have oat flour, so ground some oatmeal in the food processor. I like dark brown sugar, so I did 1/2 white, 1/2 dark brown. Will definitely make again! Always looking for different ways to use up zucchini & get veggies in the kids!

These muffins are very moist and satisfying. They did have an odd conus top though. Here are the changes I've made. I used non-fat greek yogurt, replaced 1/4c of honey with agave syrup, didn't put white sugar or raisins at all. Since I like my muffins on a bigger side, I ended up with only 19 of them. But they still cooked in 20 minutes. The muffins that were baked without the liners got stuck in the pan. This is the only reason I give them 4 stars. I will be making these again. Thanks!

I love this recipe! My children hate vegetables, so I actually pureed half a zucchini and a cup of carrots with the wet ingredients. The muffins were yummy, and there was no "green & orange" to be seen! Fantastic!

"Great!" said my son. I made a chocolate version for my anti-veggie kids (almost 9 & 11). I added 1/3 cup unsweetened cocoa some chocolate chips. Since I was adding the chocolate chips, I dropped the honey down to 1/2 cup and also the sugar to 1/2 cup as indicated by the author in a post. I also reduced the cinnamon to 1 tsp due to the cocoa addition - I wanted the cinnamon to enhance the cocoa, not overpower it. For the yogurt, I used half plain and half fat free vanilla Greek yogurt just because I had both on hand and wanted to up the protein even more. Love that this recipe has good grains, veggies and protein. I didn't add nuts or raisins.

I used all whole wheat flour and for the oat flour I simply used quick cooking oats. I left out the nutmeg oil and used extra cinnamon and applesauce. Instead of white sugar, I used brown, but I still added the honey. These muffins were good, but too sweet for my taste...I should have left out the sugar all together and only used the honey. I also added extra pecans and golden raisins (they were on sale). Thanks for the recipe!

Really good! but also a lot of ingredients/work. . . I left out the nuts and raisins but otherwise made the recipe pretty much as written. A few minor adaptations: almost all wheat flour decrease to 1/2 cup sugar decreased to 1/2 cup honey old fashioned oats (instead of oat flour) increased to 1 cup zucchini If I made these again, I'd increase the spices and vanilla a bit and add more shredded zucchini and carrots. *Or substitute chopped apples for the veggies! Or experiment with flavored yogurts and fruit (no veggies). Overall, delicious and moist:)

Glad I read the review mentioning to cut the amount of sugar in half, as well as that its OK to use oats put through the blender in place of oat flour. Made for school lunches, so omitted nuts, and changed raisins for chocolate chips. Very moist and healthy - I will make again!

I replaced the oat flour with all whole wheat because I didn't have any oat flour on hand, substituted Splenda for sugar, increased the yogurt by 50% (using plain Greek yogurt for the protein boost), increased the pecans and raisins by about a quarter, added a teaspoon of almond extract, and added 1/4 tsp each of ground cloves and ground ginger. I also added an extra egg because I am cooking at a high altitude. Although I can't say this review is entirely fair since I made some pretty substantial changes to the original recipe, I have to say that the end result is one of the very best muffins I have ever had and I will be making it regularly. I even used the full amount of sugar (or Splenda, in my case) that the recipe listed, and although it is sweet, it is not excessive. It's definitely a more indulgent tasting muffin, a little like carrot cake, but that's exactly what I was looking for. And with the sugar-substitute, it's still pretty low-calorie.

Really delicious, very very moist and great flavor! I used a very fine grate which was great because the texture of the vegtables was hidden from the little ones. Also used Greek yogurt and bakers joy spray it kept the muffins from sticking. I see that the recipe is revised to reduce sugar and squeeze the veggies will try that next time to keep it healthier but this review is awesome!!!

So I just tried this and my 3 year old LOVES them. They are very moist and hearty. The only changes I made were to substitute regular oats and wheat germ for the oat flour and to lower the sugar to 1/4 cup. They are DELICIOUS. I only made 12 and put the rest of the batter in a mini loaf pan and cooked for an additional 20 minutes. Great recipe.

When I found this recipe, I thought it might be just what I was looking for. I love all the fruits and veggies in it. I used barley instead of oats, a brown rice flour mixture with tapioca,potato, and xanthan gum for the wheat flour, and brown rice syrup in place of the honey and they still turned out delicious. If you are looking for a muffin that's not too sweet to eat for a snack or meal, try this one. I don't think you could go wrong.

I've made these muffins once before but they were flatter. This time I put the zucchini and carrot (after squeezed) in the wet mixture first, then mixed it very lightly into the dry mixture. Overmixing is my fall! :)Also this time, for the flours I did just 1 1/2 c All Purpose and 1 1/2 c wheat flour. I subbed all of the oil for applesauce (making 1 c), cut the honey to 1/2c, did 1 1/2 c zucchini, 1/2 c carrot and 1/2 c chopped walnuts and 1/2 c dried apricots (do not chop too small). They turned out great! I made 1/2 of the batch into a loaf which took a bit longer to bake. Next time I'll omit the white sugar completely.

My picky eater even liked these! Added 1/2 cup flax, no white sugar, used 1/2 cup honey and 1/2 cup maple syrup for sweetness. 1/4 cup oil was enough. Added an extra cup of zucchini. Left out the nutmeg.

Absolutely fantastic! I can't stop eating them, they're so good! I didn't have quite a full cup of zucchini so I used more carrot. Also didn't have the other types of flour so I used 1 cup self-raising and 1 cup of porridge oats. No applesauce either so I just used 1 cup oil. I didn't add honey and I used walnuts instead of pecans. They are absolutely perfect though. I will definitely make these again... and again, and again!

I used all wheat flour since I had no oat flour. I subbed eggs for egg beaters, the sugar for Splenda and all of the oil for applesauce and they still turned out fantastic and healthy. I've made them three times now and they disappear in less than 24 hours, my toddlers and hubby love these, thanks!!

Very good and easy! I used oats instead of oat flour, 1/4 cup sugar, 1/4 cup Splenda, and 1/2 cup walnuts.

Big thumbs up from my husband and toddler. The first time I made it, I felt it didn't have enough veggies, so the 2nd time, I almost doubled the veggies, and the result was still a good consistency. I also eliminated the white flour, and used 1 cup of a very fine wheat flour and 1/4 cup of quick oats (whole, not ground into flour), and that worked ok as well. I was out of plain yogurt, and substituted peach yogurt (that has sugar in it) and skipped the white sugar. I found that with mini-loaf pans, the cooking time was about 30-35 minutes, and I had to turn the heat down to 375 avoid burning the crust. The flavor is a little bland for my taste -- next time, I plan to use more cinnamon, and perhaps brown sugar instead of the white sugar and honey.

These were fantastic. I followed the recipe. except- 3 tsp. cinnamon, 1/2 tsp. nutmeg. Topping them with raisins and chopped pecans make them look irresistable!! Thank you. I will make these again again!!

Great recipe. My toddler loved these!

All four of my kids ate these including the two who hate fruits and veggies, thanks CARINAB! I could not find oat flour at the store so I ground oatmeal in my dry Vitamix (high speed) blender and that worked fine. I tried a couple alterations and decided that this recipe works best as written.

great recipe! I omitted the honey and cut the sugar in half and added a 1/2 cup more apple sauce and another cup of zucchini and they turned out moist and tasty! everyone in the house loved them.

I added maple granola instead of oat flour and honey flavored yogurt instead of the honey. Having no zucchini on hand, I used part of a bag of salad spinach that I had in the freezer that I crumbled. The spinach gave the muffins more color but did not add any distinct spinach flavor. My 4 and 2 year old loved these. I thought they were nice as a snack or meal accompaniment. They were definitely dense and hearty.

Great recipe. My preschoolers love them. I remove most of the white sugar, which didn't seem to matter to them at all, and sometimes leave out the raisins too. (We make other muffins with raisins.) Just make sure to drain the zucchini as well as you can. Otherwise there's too much liquid and they don't rise properly.

I followed the recipe exactly except for subsituting whole wheat flour for the oat flour (didn't have any). I also squeezed out the water from the shredded zucchini and didn't add nuts or raisins. The muffins turned out delicious! Thank you!

I prepared as written with 1/2 C sugar. Very good but too moist, will probably cut out the oil next time. Kids loved them so I am thrilled to be sneaking in carrots and zucchini!

I've been looking for ways to sneak in extra protein & vegetables into my picky toddlers diet. These did the trick! Some changes I made-- 1) replaced all flour with 1 part wheat germ & 1 part multigrain pastry flour (A trick that I learned from "The Sneaky Chef"); 2) I used pear sauce (didn't have apple on hand); 3)Omitted the honey & used 1/2 cup sugar; 4) Used sweet potato instead of carrots. This recipe made 24 mini & 12 reg size muffins.

Super duper moist. My picky toddler ate 3 today. My husband thought they needed more flavor, but what does he know. Kid approved! I also cut the sugar & honey by half, FYI, as I used sweetened yogurt.

Delish! I gave it 4 stars only bceause I made some changes based on previous reviews and on ingredients I had on hand. I halved the sugar, honey, oil and cinnamon, used shredded sweet potato instead of carrot, and used a combo of low fat milk, vanilla yogurt, and lowfat sour cream in place of the plain yogurt. I also added about 1/4 cup each of ground flax seed and wheat germ, and used whole oats instead of oat flour. Lastly, I baked for 17 minutes at 400. The result is a delicious, moist, healthy muffin that both my 3 year old and 1 year old gobbled down. And my husband and I loved them too. A keeper!

I baked these for almost twenty minutes longer than directed and they were still wet in the middle. I think it was the addition of the yogurt - the grated carrots and zucchini had quite a bit of moisture in them. The flavor is extremely delicious, though - next time I will use more flour to make up for that.

Super moist and yummy. I didn't have enough honey so I used some Agave too. I also added a bit of cardamom just cause I love it. I also made sure I halved the sugar and drained the zucchini and carrots like the other comments said. They came out great and my 3 year old can't get enough of them!

I ended up soaking the grains with applesauce (I used more applesauce instead of oil), carrots, yogurt, and zucchini the night before. Then the next day I put the eggs and honey together and whipped until fluffy (I left the sugar out completely and we did not miss it), then added the remaining ingredients minus the baking soda/powder. I added the baking soda/powder and let sit for 5-10 minutes. I was not able to get 24 muffins from the recipe. Instead I ended up with only 18. They were nice and fluffy and so moist. We will be adding this to our favorites for sure.

These are super! Made them exactly as the recipe called for except i cut the sugar down to 1/2c and used plain oatmeal rather then oat flour. Super moist and delicious. Who would guess they're healthy?

Yummmmm. Very delicious, my co-workers liked them too. They had a good consistency, unlike other muffins I have made with apple sauce and yogurt to substitute. I used vanilla yogurt, honey and sugar. I think I might experiment with less sugar next time.

Don't let the list of ingredients scare you off. These are fantastic! After having one for breakfast my son requested them as a snack for school!

I made these for my very picky, "vegetable-phobic" 5 year old. He loved them! I peeled the zucchini so he didn't see anything "green" inside. Used half the amount of honey, and half cup of carrots (so not too much "orange" inside!). For me, this recipe made 24 "cupcake sized muffins and aslo 22 bite sized "mini-muffins". He ate them and asked for more! They'll be great in his lunchbox!

Delicious but a little sweeter than I was expecting. I cut down a bit on the honey too. I used all zucchini and raisins. Because my muffins tend to go soggy on me I made sure to drain the zucchini after grating it. Great texture with all the different flours in there; I didn't have oat flour but ground up some whole oatmeal. Next time maybe a bit less honey. UPDATE: Made these again, used whole quick oats, otherwise per recipe. Yummy!

These turned out great! I made LOTS of changes, though!! I used a combo of oat flour, whole wheat flour & wheat bran. Used less Splenda, applesauce (didn't use oil) & yogurt (used vanilla). I didn't even bother with the honey. Instead of zucchini, I had ripe banana to use up, which is why I used less yogurt & applesauce since bananas added moisture. I added some unsweetened coconut, too. They rose nicely & baked well, too. Very moist, too! Will try the zucchini next time.

Awesome

Made these for my little boy (14 month old) who is a picky eater. As suggested, I cut the sugar in half-down to a half a cup. He didn't even know he was eating such a healthy muffin! Thank you and we will make these again...now if only I can keep them away from my husband next time.

Great recipe. I substituted oats for the oat flour and 1/2 cup shredded apples for the apple sauce and it worked great.

Excellent. My daughter won't eat carrots or zucchini but she will eat this!!

Absolutely fabulous! I needed to make some cupcakes for a function at my daughter's school, & they ask the parents to follow the Canada Nutrition Food Guide, so I thought zucchini cupcakes would be the way to go. I used homemade yoghurt, left out nuts because of allergy issues, & topped with some creamcheese frosting I had left over in the freezer. The kids were crazy for them! Thanks so much, they had no idea they were eating healthy!

Good - They turned out a bit moister in the middle than muffins I make normally come out - even after I cooked them for longer than stated. But I think they're good like that, anyways. :)

What a great idea! My 2-year-old son loves these! I didn't have any oat flour, so I ran some in my food processor until they were a flour-like consistency. These freeze well, too!

These were excellent. It was a bit labor intensive to make but worth it for a different type of muffin/cupcake. On that note, these reminded me more of cupcakes so I made the Cream Cheese Frosting II recipe by Janni (cut the recipe to 1/4, which was perfect amount, and put in a bowl on side for people to choose). I didn't have the applesauce so I omitted it altogether. I used vanilla yogurt because that's what I had on hand. As other suggested I wanted to sweat the zucchinni to take out the excess liquid but was afraid (don't know much about this process) use salt for sweating with this being a baked item, so I squeezed out the zucchinni liquid with used my hands and papertowel and that did the trick. I had a regular size muffin pan and the 18 mins was a bit too much time (still very edible and delicious, will do less time in future). I also had a mini muffin pan that I used and baked for 9 min. The minis came out perfect. Thanks for the great recipe. Will make again.