Tuesday, May 13, 2014

Zucchini Multigrain Muffins with Raisins

Zucchinis are back in season and one of my favorite muffin recipes uses them. These are about 50% whole grain, but are still really delicious without too much sugar or fat.

 Now that I'm sharing my favorite muffins, let me know in the comments what your favorite kind of muffin is!

Oven: 400 F   Yields: 48 mini muffins or 18 regular sized muffins


1 1/4 cups flour
1/2 cup wheat flour
1/2 cup oat flour*
2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup raisins, roughly chopped (optional)
2 eggs
1/3 cup oil
1/3 cup applesauce
3/4 cup nonfat plain Greek yogurt (or use regular plain yogurt)
1/2 cup brown sugar
2 teaspoons vanilla extract
1 1/2 cups finely grated zucchini

*Find out how to make oat flour from dry oatmeal here, or you can substitute more white or wheat flour.


1) Preheat oven to 400 F. Grease muffin tins (48 minis or 16 regular sized muffins).

2) In a large bowl, stir together flour, wheat flour, oat flour, cinnamon, baking powder, baking soda, and salt. Stir in the roughly chopped raisins. 

Chopping the raisins isn't strictly necessary, but I really like them roughly chopped in my mini muffins. It's like using mini chocolate chips in little cookies, only in this case it's smaller pieces of raisin.

3) In a separate medium bowl stir eggs, oil, applesauce, Greek yogurt, brown sugar, vanilla extract, and finely grated zucchini. Combine with the flour mixture and then fill muffin tins 5/6 full. The heavier batter won't raise a lot.

4) Bake at 400 F until the tops lightly spring back when pressed with the back of a spoon.

  • Mini muffins--bake 7-11 minutes
  • Regular muffins--bake 15-20 minutes

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