Zucchini Yogurt Multigrain Muffins Recipe

Zucchini Yogurt Multigrain Muffins Recipe

How To Make Zucchini Yogurt Multigrain Muffins

These tasty multigrain muffins are healthy, as they’re made of zucchini, carrots, whole wheat flour, and more. A batch can be made in under 1 hour.

Preparation: 15 minutes
Cooking: 20 minutes
Cool Time: 20 minutes
Total: 55 minutes

Serves:

Ingredients

  • cupsall-purpose flour
  • ¾cupwhole wheat flour
  • ¾cupoat flour
  • 1tspsalt
  • 1tspbaking soda
  • 1tspbaking powder
  • tspcinnamon,ground
  • ¼tspnutmeg,ground
  • 3eggs
  • ½cupvegetable oil
  • ½cupapplesauce,unsweetened
  • 1cupplain yogurt
  • 1cupwhite sugar
  • ¾cuphoney
  • 2tspvanilla extract
  • 1cupzucchini,shredded
  • 1cupcarrots,shredded
  • ½cuppecans,chopped, optional
  • ½cupraisins,optional

Instructions

  1. Preheat oven to 400 degrees F.. Lightly grease 24 muffin cups.

  2. In a bowl, sift together the all-purpose flour, whole wheat flour, oat flour, salt, baking powder, baking soda, cinnamon, and nutmeg.

  3. In a separate bowl, beat together eggs, vegetable oil, applesauce, yogurt, sugar, honey, and vanilla.

  4. Mix the flour mixture into the egg mixture.

  5. Fold in the zucchini, carrots, pecans, and raisins. Scoop into the prepared muffin cups.

  6. Bake for 18 to 20 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean.

  7. Cool for 10 minutes before transferring to wire racks to cool completely.

Nutrition

  • Calories: 204.22kcal
  • Fat: 7.52g
  • Saturated Fat: 0.91g
  • Trans Fat: 0.04g
  • Monounsaturated Fat: 4.60g
  • Polyunsaturated Fat: 1.55g
  • Carbohydrates: 32.59g
  • Fiber: 1.55g
  • Sugar: 20.34g
  • Protein: 3.25g
  • Cholesterol: 21.32mg
  • Sodium: 175.42mg
  • Calcium: 42.94mg
  • Potassium: 129.33mg
  • Iron: 0.98mg
  • Vitamin A: 54.47µg
  • Vitamin C: 2.51mg
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