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Zucchini Yogurt Multigrain Muffins
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
55 minutes
Colorful veggie muffins loaded with carrots and zucchini, customizable with nuts and raisins for picky eaters.
Ingredients:
  • 1.5 cups all-purpose flour
  • 0.75 cup whole wheat flour
  • 0.75 cup oat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2.5 teaspoons ground cinnamon
  • 0.25 teaspoon ground nutmeg
  • 3 eggs
  • 0.5 cup vegetable oil
  • 0.5 cup unsweetened applesauce
  • 1 cup plain yogurt
  • 0.75 cup honey
  • 2 teaspoons vanilla extract
  • 1 cup shredded zucchini
  • 1 cup shredded carrots
  • 0.5 cup chopped pecans
  • 0.5 cup raisins
Instructions:
  • Preheat your oven to a toasty 400 degrees F (200 degrees C) and give those 24 muffin cups a gentle grease massage.
  • Combine all-purpose flour, whole wheat flour, oat flour, salt, baking powder, baking soda, cinnamon, and nutmeg in a bowl. In another bowl, whisk together eggs, vegetable oil, applesauce, yogurt, sugar, honey, and vanilla. Gradually add the flour mixture to the egg mixture. Gently stir in zucchini, carrots, pecans, and raisins. Distribute the batter into the muffin cups and bake.
  • Bake in the preheated oven for 18 to 20 minutes until a toothpick inserted into the center of a muffin comes out clean. Allow to cool for 10 minutes before transferring to wire racks to cool completely.

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