Zucchini Yogurt Multigrain Muffins

Zucchini Yogurt Multigrain Muffins

217 Reviews 15 Pics
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    55 m
CARINAB
Recipe by  CARINAB

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 24 muffins

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). 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. 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.
  3. 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.

Share It

Reviews (217)

Rate This Recipe
CARINAB
312

CARINAB

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.

CYNTHIACOFFEY
216

CYNTHIACOFFEY

I made changes to make them healthier and my picky son STILL gobbled them up. I upped the veggies and applesauce, added flax seed, lowered the oil, omitted the white sugar altogether. Also, if you don't have oat flour, just toss plain oatmeal into the blender and voila! oat flour.

Sarah Amber Stoltz
91

Sarah Amber Stoltz

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

More Reviews

Similar Recipes

Super Duper Zucchini Muffins
(70)

Super Duper Zucchini Muffins

Farm Fresh Zucchini Cranberry Nut Muffins
(16)

Farm Fresh Zucchini Cranberry Nut Muffins

Blueberry Zucchini Muffins
(13)

Blueberry Zucchini Muffins

Happy Apple Zucchini Muffins
(7)

Happy Apple Zucchini Muffins

Peanut Butter Chocolate Chip Zucchini Muffins
(7)

Peanut Butter Chocolate Chip Zucchini Muffins

Healthy Pumpkin Zucchini Muffins
(7)

Healthy Pumpkin Zucchini Muffins

Nutrition

Amount Per Serving (24 total)

  • Calories
  • 207 cal
  • 10%
  • Fat
  • 7.6 g
  • 12%
  • Carbs
  • 33.1 g
  • 11%
  • Protein
  • 3.5 g
  • 7%
  • Cholesterol
  • 27 mg
  • 9%
  • Sodium
  • 186 mg
  • 7%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Blueberry Zucchini Muffins

>

next recipe:

Healthy Pumpkin Zucchini Muffins