For a richer flavor, toast the pecans lightly before chopping. Squeezing the excess moisture from the zucchini ensures a better muffin texture. These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage. Feel free to substitute other nuts or dried fruits based on your preference.
Zucchini Yogurt Multigrain Muffins
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PREP TIME15 mins
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COOK TIME20 mins
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TOTAL TIME55 mins
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SERVING24 People
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VIEWS970
Delight in these wholesome muffins, a symphony of flavors and textures where the subtle sweetness of honey dances with the earthiness of zucchini and carrots. A perfect treat for any time of day, these muffins are moist, tender, and packed with nutritious ingredients.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate33 g
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Cholesterol24 mg
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Fiber2 g
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Protein4 g
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Saturated Fat1 g
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Sodium186 mg
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Sugar21 g
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Fat8 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat your oven to 400°F (200°C). Prepare two 12-cup muffin tins with light grease or muffin liners. (5 minutes)
02 Step
Recipe View In a large bowl, whisk together the all-purpose flour, whole wheat flour, oat flour, cinnamon, salt, baking powder, baking soda, and nutmeg until well combined. (5 minutes)
03 Step
Recipe View In a separate bowl, beat together the yogurt, sugar, honey, eggs, vegetable oil, applesauce, and vanilla extract until smooth. (3 minutes)
04 Step
Recipe View Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. (3 minutes)
05 Step
Recipe View Gently fold in the shredded zucchini, shredded carrots, pecans, and raisins until evenly distributed throughout the batter. (2 minutes)
06 Step
Recipe View Scoop the batter into the prepared muffin cups, filling each about 2/3 full. (5 minutes)
07 Step
Recipe View Bake in the preheated oven for 18-20 minutes, or until a wooden toothpick inserted into the center comes out clean. (20 minutes)
08 Step
Recipe View Allow the muffins to cool in the muffin tins for 10 minutes before transferring them to a wire rack to cool completely. (10 minutes)
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RECIPE REVIEWS
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Please Rate
Ned Reichert
Mar 29, 2025The muffins were a bit dense for my liking. Next time, I'll try using a little less whole wheat flour.
Cecil Lueilwitz
Dec 14, 2024I substituted walnuts for pecans and cranberries for raisins. Delicious!
Kyler Romaguera
Oct 16, 2023My kids loved these! They didn't even realize they were eating vegetables.
Kaleb Ratke
Oct 11, 2023Made these for a bake sale and they were a hit!
Michale Schaden
Aug 9, 2023These are a great way to use up leftover zucchini and carrots.
Karley Weissnat
Jul 8, 2023I added a streusel topping for extra sweetness and crunch.
German Cartwright
Jun 10, 2023The recipe was easy to follow, and the muffins turned out great!
Guadalupe Trantow
Mar 2, 2023These are so moist and flavorful! I will definitely be making these again.
Breanna Deckowpaucek
Aug 17, 2022These are perfect for a quick breakfast on the go.
Gus Homenick
Apr 27, 2022I found that 20 minutes was too long for my oven. I suggest checking them at 16 minutes.