Zucchini Yogurt Multigrain Muffins

Ingredients

• 1.5 cups all-purpose flour
• 0.75 cups whole wheat flour
• 0.75 cups oat flour
• 2.5 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 0.25 teaspoons ground nutmeg
• 1 cup plain yogurt
• 1 cup white sugar
• 0.75 cups honey
• 3 eggs
• 0.5 cups vegetable oil
• 0.5 cups unsweetened applesauce
• 2 teaspoons vanilla extract
• 1 cup shredded zucchini
• 1 cup shredded carrots
• 0.5 cups chopped pecans , Optional
• 0.5 cups raisins , Optional

Instructions

1. 1

   Preheat the oven to 400 degrees F (200 degrees C). Lightly grease two 12-cup muffin tins.

2. 2

   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 extract together in a separate bowl; stir in flour mixture then fold in zucchini, carrots, pecans, and raisins. Scoop batter into the prepared muffin cups.

3. 3

   Bake in the preheated oven until a toothpick inserted into centers comes out clean, 18 to 20 minutes. Cool 10 minutes before transferring to wire racks to cool completely.