recipe reviews for:

Zucchini Yogurt Multigrain Muffins

“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.”

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Reviewed: Nov. 22, 2009

Really good:)

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Shannon

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Reviewed: Nov. 21, 2009

Yummy, healthy recipe! To make it healthier, use unbleached flour. You can also use cocunut oil.

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SoBlessed

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Reviewed: Nov. 12, 2009

Love these. So much flavor and mostly healthy. Love them. Share them with my friends all the time (well, during the summer when zucchini is in abundance). I'll be making again next summer.

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Anna Zwiers

Cooking Level: Intermediate

Home Town: Visalia, California, USA

Living In: Rehoboth, New Mexico, USA

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Reviewed: Nov. 11, 2009

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.

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JOSIEAMBLER

Cooking Level: Intermediate

Home Town: Greenwood, Nova Scotia, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: Nov. 4, 2009

Great.

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hungryman

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Reviewed: Oct. 22, 2009

oh my gosh. i think these are GREAT! i did substitute bran for the oat flour. and i used crushed pineapple i/o applesauce, as that's what my favorite carrot cake recipe calls for. anyway, the results were fantastic. i'll be making these again and often.

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LELAALTMAN

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Reviewed: Oct. 3, 2009

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.

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Tamara

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Reviewed: Sep. 30, 2009

Very Good

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Cynthia

Cooking Level: Expert

Living In: Brooklyn, New York, USA

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Reviewed: Sep. 30, 2009

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!

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SarahoftheSouth

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Reviewed: Sep. 28, 2009

Not an overly sweet muffin, but nice flavor. Great way to get a healthy start to the day. I omitted the vegetable oil, decreased applesauce to 1/4 cup, omitted teh white sugar, drainged the zucchini well, added 1/2 cup ground flax seed and 2 Tbsp wheat germ.

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Stacy Rowenhorst

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Reviewed: Sep. 26, 2009

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!

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Susie Q

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Reviewed: Sep. 26, 2009

Heavy like a brick, but good flavor. freezes well but would not make again.

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slkneib

Cooking Level: Expert

Living In: Gig Harbor, Washington, USA

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Reviewed: Sep. 23, 2009

wonderful! The only change I made was that I used 1/2 Splenda, 1/2 Sugar mix (to save on calories) and omitted raisins because the husband is a big baby and doesn't like raisins "in" things. Thanks for sharing...will make again.

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amberleigh

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Reviewed: Sep. 22, 2009

I loved these. They are flavorful & moist. I halved the recipe & got 12 good size muffins. I didn't have any applesauce, so I threw an apple in with the carrots & zucchini. I added just a tad bit more oil, but don't think they needed it. I added more WW Pastry flour because it look liked too much liquid. I only used WW Pastry, & Whole Wheat as the flours. I thought I had Oat flour, but only had oat bran, so I added some of that & some ground flax. Just a bit of Splenda, honey & Turbinado sugar. Used Craisins & lots of pecans. Very good, thanks for the recipe!

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Scotdog

Cooking Level: Intermediate

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Reviewed: Sep. 18, 2009

Wonderful! My 21 month old ate it right away and he is so picky. 1) Cut back oil to 1/4 cup, cut sugar down to 1/2 cup, and used 1/2 cup honey. 2) Used all organic white whole wheat flour and organic everything else in the recipe. 3) Had no tool to get excess water out of zucchini so I put it in a ziploc baggy, cut a small hole in the bottom corner and squeezed the water out a few times. 4) Looked a little stiff so I added a bit more applesauce to make up for only putting in half the oil. 5) Cooked 12 muffins in a shallow silicone cupcake pan and had a lot of batter left over, almost 2/3rds left, so I baked the rest of the batter in a bundt pan. 6) Left out nuts and raisins in the muffins for my son but added chopped pecans to the rest of the batter for the adults. Thanks for a toddler friendly recipe. I wish I had cut back on the sugar more though since he actually ate it. This is his first sweet type item he's ever eaten besides organic animal crackers. I will freeze the extra muffins.

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handbanana

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Reviewed: Sep. 17, 2009

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!!

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Maureen

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Reviewed: Sep. 14, 2009

Well I overdid the zucchini by guesstimating rather than measuring, and I substituted fresh pineapple for the apple sauce, because apple sauce is not a standard item in this region. When the weight of all that wonderfully moist goodness prevented the muffins from rising to the occasion, I filled the dimpled domes with cream cheese frosting, so the end result was a muffin containing: zucchini, carrot, pineapple, lemon zest and just a tad of lemon juice along with wheat germ, oatmeal, and rasins. Can't feel too bad about dimples with all that packed in!! (My bad...not the recipe's fault). Very delicious.

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Hezzy_tant_Cook

Cooking Level: Intermediate

Living In: Tachikawa, Tokyo, Japan

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Reviewed: Sep. 5, 2009

Great recipe, I made it for my 1 year old and my Husband and they loved it! I love that this is such a healthy breakfast option for moms on the go!

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Erin

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Reviewed: Aug. 20, 2009

Great recipe! Very moist and great flavor.I used only 1/2 cup white sugar and 1/2 cup honey and it was plenty sweet enough. I also ground 3/4 cup rolled oats in place of the oat flour and that worked just fine. This recipe makes a lot! I made 12 jumbo muffins and a mini-loaf. Perfect for a family of 5!

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DARLENE

Cooking Level: Expert

Home Town: Port Moody, British Columbia, Canada

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Reviewed: Aug. 16, 2009

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!

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