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!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

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)

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease the cups lightly.

Step 2

Grate the zucchini finely, then gently press it with a paper towel to remove excess moisture. Set it aside.

Step 3

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.

Step 4

In a separate medium-sized bowl, whisk together the yogurt, honey, egg, vanilla extract, and vegetable oil until smooth and creamy.

Step 5

Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix.

Step 6

Fold the shredded zucchini into the batter. If using nuts, gently fold them in as well.

Step 7

Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.

Step 8

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.

Step 9

Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Step 10

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

Serving size	(830.8g)

Amount per serving	% Daily Value*
Calories	2221.2

Total Fat 106.1g	0%
Saturated Fat 15.9g	0%
Polyunsaturated Fat 33.6g
Cholesterol 196.5mg	0%
Sodium 2484.8mg	0%
Total Carbohydrate 288.2g	0%
Dietary Fiber 27.2g	0%
Total Sugars 117.3g
Protein 57.2g	0%

Vitamin D 136.2IU	0%
Calcium 529.4mg	0%
Iron 13.5mg	0%
Potassium 1921.4mg	0%

*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.

Source of Calories

Fat: 40.9%

Protein: 9.8%

Carbs: 49.3%