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: 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

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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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Cooking Level: Intermediate

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

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

Cooking Level: Intermediate

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

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

Cooking Level: Intermediate

Home Town: Clyde, Ohio, USA

Living In: Dallas, Texas, USA

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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Reviewer:

DARLENE

Cooking Level: Expert

Home Town: Port Moody, British Columbia, Canada

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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ForneySAHM

Cooking Level: Expert

Living In: Forney, Texas, USA

Reviewed: Aug. 12, 2009

Great Muffin! Great texture. I reduced the sugar to 1/2 cup per other recommendations, used oat bran instead of oat flour, and left out the applesauce b/c I didn't have any. I topped the muffins with "Cinnamon Stove top Granola" from this site before baking.

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ByMarce

Cooking Level: Intermediate

Home Town: Lima, Ohio, USA

Reviewed: Aug. 6, 2009

Great recipe! Changes, comments: For ingredients, I omitted the oil, 1/2 c of the sugar, and the vanilla. I used white wheat flour + oat flour, and vanilla yogurt (vanilla flavor + sugar already). I also added 1 ripe banana (for the oil). I didn't drain any of the veggies, and the muffins came out perfect, and weren't super sweet (yea!). You could probably cut even more sugar and the muffins would be more like "dinner muffins" instead of "breakfast muffins." BTW, my 1-year-old loves these. Before she turned 1, I subbed brown sugar for the honey...she still loved them! Thanks!

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