Zucchini Yogurt Multigrain Muffins
These moist and healthy muffins are a great way to incorporate vegetables into your breakfast or snack.
Ingredients
- all-purpose flour (1.5 cups)
- whole wheat flour (0.75 cup)
- oat flour (0.75 cup)
- ground cinnamon (2.5 teaspoons)
- salt (1 teaspoon)
- baking soda (1 teaspoon)
- baking powder (1 teaspoon)
- ground nutmeg (0.25 teaspoon)
- plain yogurt (1 cup)
- white sugar (1 cup)
- honey (0.75 cup)
- eggs (3 )
- vegetable oil (0.5 cup)
- unsweetened applesauce (0.5 cup)
- vanilla extract (2 teaspoons)
- shredded zucchini (1 cup)
- shredded carrots (1 cup)
- chopped pecans (0.5 cup)
- raisins (0.5 cup)
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease 24 muffin cups.
- Sift all-purpose flour, whole wheat flour, oat flour, cinnamon, salt, baking powder, baking soda, and nutmeg together in a bowl. Beat yogurt, sugar, honey, eggs, vegetable oil, applesauce, and vanilla together in a separate bowl. Stir flour mixture into yogurt mixture; fold in zucchini, carrots, pecans, and raisins. Scoop into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 18 to 20 minutes. Cool 10 minutes before transferring to wire racks to cool completely.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 207
- fat: 8 g
- sats: 1 g
- carbs: 33 g
- fibre: 2 g
- protein: 4 g
- salt: 0.186 g