ZUCCHINI YOGURT MULTIGRAIN MUFFINS

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Zucchini Yogurt Multigrain Muffins image

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.

Provided by zoe85

Categories     Healthy

Time 35m

Yield 24 serving(s)

Number Of Ingredients 19

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 carrot
1/2 cup chopped pecans (optional)
1/2 cup raisins (optional)

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease 24 muffin cups.
  • 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.
  • 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.

Nutrition Facts : Calories 180.5, Fat 5.8, SaturatedFat 1.1, Cholesterol 27.8, Sodium 183, Carbohydrate 30.4, Fiber 1.4, Sugar 18, Protein 3.1

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