Monday, August 18, 2008

Zucchini Yogurt Multigrain Muffins

I had a lot of zucchini that I needed to use up and I found this recipe on These were SO healthy and SO delicious. Super moist. These were eaten up by my family- by super picky eaters as well.


  • 1 1/2 cups all-purpose flour
  • 3/4 cup whole wheat flour
  • 3/4 cup oat flour (I just ground some oats in a blender)
  • 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 carrots
  • 1/2 cup chopped pecans (optional)
  • 1/2 cup raisins (optional)


  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.


Liz Johnson said...

This is EXACTLY what I've been looking for!! You rock! I can't wait to try them!

Alicia said...

Just a note- I forgot to mention that in this recipe I halved the sugar and oil from what they have listed above. It was plenty sweet and I thought there was too much oil.