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Zucchini Yogurt Multigrain Muffins

SUBMITTED BY: CARINAB PHOTO BY: HBop

"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 RATING:
The reviewer gave this recipe 108 stars. This recipe average a 4.6 star rating.
Read Reviews (94)
PREP TIME  15 Min
COOK TIME  20 Min
READY IN  55 Min
Original recipe yield 24 muffins

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 1 1/2 cups all-purpose flour
  • 3/4 cup whole wheat flour
  • 3/4 cup oat flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3 eggs
  • 1/2 cup vegetable oil
  • 1/2 cup unsweetened applesauce
  • 1 cup plain yogurt
  • 1 cup white sugar
  • 3/4 cup honey
  • 2 teaspoons vanilla extract
  • 1 cup shredded zucchini
  • 1 cup shredded carrots
  • 1/2 cup chopped pecans (optional)
  • 1/2 cup raisins (optional)

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.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 20, 2006 by CARINAB
Thank you for the kind reviews. As user Baked noted, this recipe does have too much sugar. ... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 20, 2006 by CYNTHIACOFFEY
I made changes to make them healthier and my picky son STILL gobbled them up. I upped the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 4, 2007 by Sarah Amber Stoltz
Whoa! very moist! I used only whole wheat flour and oats (didn't have oat flour) and I added... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 24, 2004 by LILNOVA
this recipe works even when you replace the ingredients. i use only half the oil and the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 20, 2006 by MDINSMORE
These muffins are quite tasty as stated. I have made them twice and will continue to make... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 16, 2006 by Linda M.
Great Muffin! I changed things up a bit. I upped the wheat flour to 1 cup, and reduced the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 7, 2006 by marylou
Loved this recipe. I did this as 2 loaves instead of muffins (reduce heat to 350 and cook for... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 28, 2007 by ~Severed*Consciousness~
These turned out to be some of the most beautiful, tasty, and healthful muffins I've ever... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 3, 2006 by DakotaS20
Boy these are good! I used ground flaxseed (1 1/2 cups) in place of the 1/2 cup oil. ... MORE