
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.
Serves:
Ingredients
- 1½cupsall-purpose flour
- ¾cupwhole wheat flour
- ¾cupoat flour
- 1tspsalt
- 1tspbaking soda
- 1tspbaking powder
- 2½tspcinnamon,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
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Preheat oven to 400 degrees F.. Lightly grease 24 muffin cups.
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In a bowl, sift together the all-purpose flour, whole wheat flour, oat flour, salt, baking powder, baking soda, cinnamon, and nutmeg.
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In a separate bowl, beat together eggs, vegetable oil, applesauce, yogurt, sugar, honey, and vanilla.
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Mix the flour mixture into the egg mixture.
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Fold in the zucchini, carrots, pecans, and raisins. Scoop into the prepared muffin cups.
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Bake for 18 to 20 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean.
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Cool for 10 minutes before transferring to wire racks to cool completely.
Nutrition
- Calories:Â 204.22kcal
- Fat:Â 7.52g
- Saturated Fat:Â 0.91g
- Trans Fat:Â 0.04g
- Monounsaturated Fat:Â 4.60g
- Polyunsaturated Fat:Â 1.55g
- Carbohydrates:Â 32.59g
- Fiber:Â 1.55g
- Sugar:Â 20.34g
- Protein:Â 3.25g
- Cholesterol:Â 21.32mg
- Sodium:Â 175.42mg
- Calcium:Â 42.94mg
- Potassium:Â 129.33mg
- Iron:Â 0.98mg
- Vitamin A: 54.47µg
- Vitamin C:Â 2.51mg
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