Zucchini Yogurt Multigrain Muffins

I tried finding a recipe to get my picky toddler to eat her vegetables. Since I couldn't find a healthy one, I came up with this. Using one cup carrots and one cup zucchini is a nice way to get both the yellow and green veggies into the diet! Any type of nuts, raisins, etc. may be used in the recipe -- whatever is on hand and toddler approved.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 207 Calories

Ingredients

• 1 teaspoon baking soda
• 1 cup white sugar
• 1 teaspoon baking powder
• 2 teaspoons vanilla extract
• 3 eggs
• 1 teaspoon salt
• 1 cup plain yogurt
• 1 cup shredded carrots
• 1 cup shredded zucchini
• 1.5 cups all-purpose flour
• 0.5 cup vegetable oil
• 0.5 cup chopped pecans
• 0.5 cup raisins
• 0.25 teaspoon ground nutmeg
• 2.5 teaspoons ground cinnamon
• 0.5 cup unsweetened applesauce
• 0.75 cup whole wheat flour
• 0.75 cup honey
• 0.75 cup oat flour

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Lightly grease 24 muffin cups.

Step 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.

Step 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.