Zucchini Yogurt Multigrain Muffins
Found on Allrecipes but I have modified the ingredients
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
vegetarian
breakfast
bread
zucchini
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
contains honey
pescatarian
- 1/2 cup vegetable oil
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 cup plain yogurt
- 1/4 teaspoon nutmeg ground
- 2 teaspoon vanilla extract
- 1/2 cup unsweetened applesauce
- 1 cup carrot shredded
- 3/4 cup honey
- 3 egg
- 1 1/2 cup whole wheat flour
- 1 1/2 cup oat flour
- 2 1/2 teaspoon cinnamon ground
- 1 cup zucchini shredded
- 1/2 cup semisweet chocolate chopped
- 1/4 cup quinoa
- 1/8 cup flax seeds ground
- Carbohydrate 252.978203158326 g
- Cholesterol 3.67500000468266 mg
- Fat 70.3733534118781 g
- Fiber 28.86747372679 g
- Protein 37.3099983123383 g
- Saturated Fat 13.434913880879 g
- Serving Size 1 1 Dozen (765g)
- Sodium 34403.8743622058 mg
- Sugar 224.110729431536 g
- Trans Fat 3.21743855372659 g
- Calories 1703 calories
1. Preheat oven to 400F (200?C). Lightly grease 24 muffin cups 2. In a bowl, sift together the flour, whole-wheat flour, oat flour, salt, baking powder, baking soda, cinnamon, and nutmeg. 3. In a separate bowl, beat together eggs, vegetable oil, applesauce, yogurt, honey, and vanilla. 4. Mix the flour mixture in to the egg mixture. 5. Add the quinoa and flax seeds 6. Fold in the zucchini, carrots, and chocolate. 7. Scoop the mixture in the prepared muffin cups 8. Bake 18-20 minutes in the preheated oven, until a toothpick is inserted in the centre of a muffin and comes out cleanly. Cool 10 minutes before transferring to a wire tack to cool.
