CookGo
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Zucchini Yogurt Multigrain Muffins

Cost $7, save $10

Source: Recommended by CookGo

  • 30 Min
  • 24 Servings
  • $7

INGREDIENTS

  • Dry Ingredients

    • 1 ½ cups all-purpose flour
    • ¾ cup whole wheat flour
    • ¾ cup oat flour
    • 2 ½ teaspoons ground cinnamon
    • 🧂 1 teaspoon salt
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • ¼ teaspoon ground nutmeg

  • Wet Ingredients

    • 🥛 1 cup plain yogurt
    • 1 cup white sugar
    • 🍯 ¾ cup honey
    • 🥚 3 eggs
    • ½ cup vegetable oil
    • ½ cup unsweetened applesauce
    • 2 teaspoons vanilla extract

  • Additional Ingredients

    • 1 cup shredded zucchini
    • 1 cup shredded carrots
    • 🌰 ½ cup chopped pecans (Optional)
    • ½ cup raisins (Optional)

STEPS

1

Preheat the oven to 400 degrees F (200 degrees C). Lightly grease two 12-cup muffin tins.

2

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 extract together in a separate bowl; stir in flour mixture then fold in zucchini, carrots, pecans, and raisins. Scoop batter into the prepared muffin cups.

3

Bake in the preheated oven until a toothpick inserted into centers comes out clean, 18 to 20 minutes. Cool 10 minutes before transferring to wire racks to cool completely.

NUTRIENTS

Per 1 serving

🔥

207

Calories

  • 4g
    Protein
  • 33g
    Carbs
  • 8g
    Fats

💡 Tips

Use a food processor to shred the zucchini and carrots quickly.You can swap pecans and raisins with other mix-ins like walnuts or dried cranberries to suit your preferences.Store cooled muffins in an airtight container in the fridge to keep them fresh longer.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.