Zucchini Yogurt Multigrain Muffins
Elevate your snack game with these wholesome and irresistibly moist Zucchini Yogurt Multigrain Muffins! Packed with shredded zucchini, rolled oats, and a blend of whole wheat and all-purpose flours, these muffins strike the perfect balance between hearty texture and tender sweetness. Naturally sweetened with honey and spiced with warm cinnamon and nutmeg, these muffins are ideal for breakfast on the go or a healthy afternoon treat. The addition of plain low-fat yogurt lends creaminess while keeping them light, and optional walnuts or pecans provide a delightful crunch. Ready in just 35 minutes, this nutritious recipe prioritizes whole grains and subtle sweetness for a guilt-free indulgence. Perfect for meal-prepping, these muffins are a delicious way to sneak veggies into your day while savoring rich, wholesome flavors!
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Recipe Information
Ingredients
- 1 cup Shredded zucchini
- 1 cup Whole wheat flour
- 0.5 cup Rolled oats
- 0.5 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 0.75 cup Plain low-fat yogurt
- 0.5 cup Honey
- 1 piece Large egg
- 1 teaspoon Vanilla extract
- 0.25 cup Vegetable oil
- 0.5 cup Chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease the cups lightly.
Grate the zucchini finely, then gently press it with a paper towel to remove excess moisture. Set it aside.
In a large mixing bowl, whisk together the whole wheat flour, rolled oats, all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until well combined.
In a separate medium-sized bowl, whisk together the yogurt, honey, egg, vanilla extract, and vegetable oil until smooth and creamy.
Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix.
Fold the shredded zucchini into the batter. If using nuts, gently fold them in as well.
Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
Bake the muffins in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
2221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.1 g | 136% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 196 mg | 66% | |
| Sodium | 2485 mg | 108% | |
| Total Carbohydrate | 288.2 g | 105% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 117.3 g | ||
| Protein | 57.2 g | 114% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 529 mg | 41% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 1921 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
