Zucchini Yogurt Multigrain Muffins Recipe - Allrecipes.com
Zucchini Yogurt Multigrain Muffins Recipe
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Zucchini Yogurt Multigrain Muffins
These healthy muffins are packed with carrots, zucchini, nuts, and raisins. See more
  • READY IN 55 mins

Zucchini Yogurt Multigrain Muffins

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 24 muffins Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    55 mins


  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 More Reviews

Most Helpful Positive Review
Feb 20, 2006

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.

Most Helpful Critical Review
Aug 16, 2011

I'm ashamed to say this recipe didn't work out for me. And even more ashamed to say because of its popularity and great reviews I doubled the batch expecting to freeze and eat these for breakfast for weeks to come. I followed the recipe pretty closely but took the advice that worked for others. I squeezed excess moisture from zuchinni. I decreased the sugar and subbed honey. I also used dried cherries and walnuts instead. It seemed like everyone took their own variations and were pleased. Mine were bland and boring for everything that went into them. My mother's buttermilk bran and raisin muffins are much better and quicker to make. These seemed like a far cry from those. They were barely sweet and the texture was too dense. I realize I decreased the sugar too much but I was very careful to not over-work the batter which usually produces toughness. I used the suggestion of another and raised the oven temp for preheating and then lowered to the recipe's temp upon placing the muffins inside. This did produce a tall muffin but the bottoms began to blacken on me. On the second round I lowered the oven temp to 375 and this still occured. I know it sounds like this could be the tell-tale sign of an amateur baker but I assure you I'm not. This just wasn't for me. But I appreciate and applaud all those that were able to get great results. Don't let my review sway you against trying this out. Everyone's opinions and experiences are different. This was just mine.

Feb 20, 2006

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.

May 04, 2007

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

Nov 24, 2004

this recipe works even when you replace the ingredients. i use only half the oil and the remainder in flaxmeal, quick rolled oats instead of oat flour, egg whites instead of eggs, nonfat yogurt instead of regular fat yogurt and stevia & splenda instead of plain sugar. everyone who tried my "healthier" version really liked them! (this revised recipe comes out to 160 calories and 5.25 grams of fat per muffin).

Apr 09, 2008

I followed the recipe. The only changes I made was that I cut the sugar back to 1/2C. and I used Vanilla yogurt. You must remove the excess liquid from the zucchini. To do this easily and remove alot of it's juice, just put the shredded zucchini into a potato ricer and squeeze. (You'll be amazed how much a potato ricer can squeeze out!) Also, if you want a nice dome top for this muffin or any quick breads, heat oven to a HOT 450' oven, put muffins in and immediately reduce Temp to what the recipe states, in this case 400' for 18min. I think these muffins are really good. I left out the nuts as I don't like crunch in my muffins! THX

Jun 07, 2006

Loved this recipe. I did this as 2 loaves instead of muffins (reduce heat to 350 and cook for 45-50 minutes.) I also substituted brown sugar for white, used all applesauce and no oil, used all carrots and substituted ginger for the nutmeg. Turned out great!

Jul 28, 2007

These turned out to be some of the most beautiful, tasty, and healthful muffins I've ever baked! I prepared them as directed with one small adjustment, well, two actually: I didn't have enough honey, so I added real maple syrup to the honey, and I didn't want to use refined sugar, so I used @ 2/3 c. of sucanat. Oh, and I almost forgot - I didn't have oat flour, so I substituted oat bran. They rose like no muffin I've baked before, have a wonderful taste and texture. I will be using this recipe quite a bit, although I think I may try to go a step further and omit the oil altogether, substituting applesauce. Oh, and by the way, I also added 2T wheat germ and 2T ground flax seed.


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  • Calories
  • 207 kcal
  • 10%
  • Carbohydrates
  • 33.1 g
  • 11%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 7.6 g
  • 12%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 3.5 g
  • 7%
  • Sodium
  • 186 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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