Zucchini Yogurt Multigrain Muffins

Ingredients

• 1 cup zucchini, grated
• 1 cup plain yogurt
• 1/2 cup vegetable oil
• 1/2 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 cup all-purpose flour
• 1/2 cup rolled oats
• 1/2 cup whole wheat flour
• 1/2 cup chopped walnuts (optional)

Directions

1. Preheat oven to 350°F (175°C). Grease 12 muffin cups or line with paper liners.
2. In a large bowl, whisk together the yogurt, oil, brown sugar, eggs, and vanilla extract until combined.
3. In a separate bowl, mix together the baking soda, baking powder, salt, cinnamon, all-purpose flour, oats, and whole wheat flour.
4. Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
5. Fold in the zucchini and walnuts, if using.
6. Divide the batter into the prepared muffin cups. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Interesting Facts

• One muffin contains about 160 calories and 5 grams of fiber.
• Zucchini is low in calories and is an excellent source of vitamins A, C, and K.
• Yogurt is a good source of calcium and protein.
• Oats are a rich source of dietary fiber and contain a variety of vitamins and minerals.
• Whole wheat flour is rich in protein and fiber.