Zucchini Yogurt Multigrain Muffins
Serves: 5
Lilian Bahringer
1 January 1970
Based on User reviews:
60
Spice
63
Sweetness
47
Sourness
36
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1.5 cups
All-Purpose Flour3 cup
Whole Wheat Flour3 cup
Oat Flour1 tsp
Salt1 tsp
Baking Soda1 tsp
Baking Powder2.5 tsps
Ground Cinnamon1 tsp
Ground Nutmeg3
Eggs1 cup
Vegetable Oil1 cup
Unsweetened Applesauce1 cup
Plain Yogurt1 cup
White Sugar3 cup
Honey2 tsps
Vanilla Extract1 cup
Zucchini (shredded)1 cup
Shredded Carrots1 cup
Pecan (chopped optional)1 cup
Raisin (optional)Directions:
1
Preheat oven to 400 degrees F (200 degrees C)
2
Lightly grease 24 muffin cups
3
In a bowl, sift together the all-purpose flour, whole wheat flour, oat flour, salt, baking powder, baking soda, cinnamon, and nutmeg
4
In a separate bowl, beat together eggs, vegetable oil, applesauce, yogurt, sugar, honey, and vanilla
5
Mix the flour mixture into the egg mixture
6
Fold in the zucchini, carrots, pecans, and raisins
7
Scoop into the prepared muffin cups
8
Bake 18 to 20 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean
9
Cool 10 minutes before transferring to wire racks to cool completely