Zucchini Yogurt Muffins

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Zucchini Yogurt Muffins
These muffins are quite moist and chock full of deliciousness. Best of all, they're not too sweet and very healthy.
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Ingredients
  1. 1 1/2 cups All Purpose Flour
  2. 3/4 cup Whole Wheat Flour
  3. 3/4 cup Oat Flour
  4. 1 tsp. Salt
  5. 1 tsp. Baking Soda
  6. 1 tsp. Baking Powder
  7. 2 1/2 tsp. Ground Cinnamon
  8. 1/4 tsp. Ground Nutmeg
  9. 3 Extra Large Eggs
  10. 1/2 cup Vegetable Oil
  11. 1/2 cup Applesauce
  12. 1 cup Plain Yogurt
  13. 1 cup Granulated Sugar
  14. 3/4 cup Honey
  15. 2 tsp. Vanilla Extract
  16. 1 cup Shredded Zucchini
  17. 1 cup Shredded Carrots
  18. 1/2 cup Chopped Pecans (optional)
  19. 1/2 cup Raisins (optional)
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Lightly grease 24 muffin cups or use paper liners.
  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.
Notes
  1. Makes 24 - 2" size muffins
Nino Salvaggio https://www.ninosalvaggio.com/