
Ingredients
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1 ½ cups all-purpose flour
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¾ cup whole wheat flour
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¾ cup oat flour
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2 ½ teaspoons ground cinnamon
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1 teaspoon salt
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1 teaspoon baking soda
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1 teaspoon baking powder
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¼ teaspoon ground nutmeg
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1 cup plain yogurt
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1 cup white sugar
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¾ cup honey
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3 eggs
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½ cup vegetable oil
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½ cup unsweetened applesauce
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2 teaspoons vanilla extract
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1 cup shredded zucchini
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1 cup shredded carrots
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½ cup chopped pecans (Optional)
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½ cup raisins (Optional)
Directions
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Preheat the oven to 400 degrees F (200 degrees C). Lightly grease 24 muffin cups.
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Sift all-purpose flour, whole wheat flour, oat flour, cinnamon, salt, baking powder, baking soda, and nutmeg together in a bowl. Beat yogurt, sugar, honey, eggs, vegetable oil, applesauce, and vanilla together in a separate bowl. Stir flour mixture into yogurt mixture; fold in zucchini, carrots, pecans, and raisins. Scoop into the prepared muffin cups.
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Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 18 to 20 minutes. Cool 10 minutes before transferring to wire racks to cool completely.
Nutrition Facts (per serving)
207 | Calories |
8g | Fat |
33g | Carbs |
4g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 24 | |
Calories 207 | |
% Daily Value * | |
Total Fat 8g | 10% |
Saturated Fat 1g | 6% |
Cholesterol 24mg | 8% |
Sodium 186mg | 8% |
Total Carbohydrate 33g | 12% |
Dietary Fiber 2g | 6% |
Total Sugars 21g | |
Protein 4g | 7% |
Vitamin C 2mg | 2% |
Calcium 44mg | 3% |
Iron 1mg | 6% |
Potassium 144mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.