Zucchini, Carrot and Yoghurt 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 of carrots and one cup of zucchini is a nice way to get both the yellow and green veggies into the diet! Any type of nuts, sultanas, etc. may be used in the recipe -- whatever is on hand and toddler approved.
Ingredients
Makes: 24 muffins
- 1 1/2 cups (190g) plain flour
- 3/4 cup (95g) wholemeal flour
- 3/4 cup (95g) oat flour
- 1 teaspoon salt
- 1 teaspoon bicarb soda
- 1 teaspoon baking powder
- 2 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3 eggs
- 1/2 cup (125ml) vegetable oil
- 1/2 cup unsweetened apple sauce
- 1 cup plain yoghurt
- 1 cup (220g) white sugar
- 3/4 cup (250g) honey
- 2 teaspoons vanilla essence
- 1 cup grated zucchini
- 1 cup grated carrots
- 1/2 cup (60g) chopped pecans
- 1/2 cup (85g) sultanas
Directions
Preparation:15min ›
Cook:20min ›
Ready in:35min
- Preheat oven to 200 degrees C. Lightly grease 24 muffin cups.
- In a bowl, sift together the plain flour, wholemeal flour, oat flour, salt, baking powder, bicarb soda, cinnamon and nutmeg. In a separate bowl, beat together eggs, vegetable oil, apple sauce, yoghurt, sugar, honey and vanilla. Mix the flour mixture into the egg mixture. Fold in the zucchini, carrots, pecans and sultanas. Scoop into the prepared muffin cups.
- 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.
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Reviews and Ratings
Global Ratings:
(293)
Reviews in English (250)
Used different ingredients. used 3/4 cup oats in place of oat flour, used 70g ground almonds, omitted applesauce, and they turned out amazing. oh and used peanut oil in place of vegetable oil as i like the nutty flavour! - 10 May 2010
These muffins are fantastic. I didn't have any pecans (some omitted them) or oat flour (used a bit of oat bran and more wholemeal flower instead) but otherwise followed the recipe as is. They rose beautifully to a light and (very) moreish muffin. Thanks very much for sharing this. - 22 Jan 2013
Thank you for the kind reviews. As user Baked noted, this recipe does have too much sugar. It should be half the amount listed in the recipe - 1/2 cup. Not sure how that happened as I didn't submit it that way. It seems the part about draining the zucchini was left out as well. The mix can be too wet if the zuchinni isn't drained. - 20 Feb 2006 (Review from Allrecipes USA and Canada)
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