Zuchini Carrot Yogurt Muffins


1 1/2 cups all-purpose flour
3/4 cup whole wheat flour (or any combo of grains you choose)
3/4 cup oat flour (just put 3/4 cup oats in a blender to make oat flour)
1/4 cup wheat germ
1/4 cup flax-seed meal
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
3 eggs
1/4 cup vegetable oil
3/4 cup unsweetened applesauce
1 cup plain yogurt
1/2 cup white sugar
1/4 cup brown sugar or honey
2 teaspoons vanilla extract
1 cup shredded zucchini
1 cup shredded carrots
1/2 cup chopped pecans/ walnuts/ or almonds (optional)
1/2 cup raisins or cranberries (optional)


1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease 24 muffin cups or line with paper liners.
2. In a bowl, mix together the all-purpose flour, whole wheat flour, oat flour, wheat germ, flax-seed meal, salt, baking powder, baking soda, cinnamon, and nutmeg.
3. In a separate bowl, beat together eggs, vegetable oil, applesauce, yogurt, sugar, honey, and vanilla.
4. Mix the flour mixture into the egg mixture.
5. Fold in the zucchini, carrots, pecans, and raisins.
6.Scoop into the prepared muffin cups. Then 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.

As you can see my kids devoured these within minutes of them coming out of the oven

*Also I haven’t tried it but I think these muffins would be delicious with a cream cheese frosting.

Category: Breakfast, Recipes, Snacks
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