Healthy Zucchini Feta Yogurt Muffins Recipes

HEALTHY ZUCCHINI, FETA & YOGURT MUFFINS

Although my picture doesn't do justice to these muffins. They turned out darker than they should have. I promise you though there is literally nothing better than a quick & easy snack for the office, school, or when you're rushing out the door in the morning. Easy to make with so much flavor! Hope you enjoy these muffins as much as my family and friends do.

Provided by Maria * @WWCook1

Categories Vegetable Appetizers

Number Of Ingredients 8

Healthy Zucchini, Feta & Yogurt Muffins image

Steps:

Preheat oven to 35o degrees. Grease & flour muffin pan or line with paper liners (cups)
In a small bowl, lightly beat 2 eggs.
In a large bowl combine all the ingredients together & fold in the lightly beaten eggs.
Fill the prepared muffin pan to the top (they don't puff much) But just to be on the safe side I place the muffin pan on a cookie sheet & then place it in the oven to bake for 45-60 minutes.
Let cool & then enjoy. Actually they're much better the next day.
TIPS:: 1. Dill or/& oregano could be used,, if mint isn't available. 2When using shredded zucchini in a recipe, I always place the shredded zucchini in a dish towel & squeeze out as much liquid as possible. I always do this a day before using/cooking. 32 fresh green onions, finely chopped could also be added.

Ingredients

3 medium zucchini, coarsly shredded, drained from liquid
2 eggs, lightly beaten
1/2 cup(s) greek yogurt, strained
1/2 cup(s) vegetable oil or seed oil
1 cup(s) self rising flour & a bit more to flour pan if not using paper liners
1 1/2 cup(s) feta cheese, crumbled
salt & pepper
2 tablespoon(s) or handful of mint leaves, chopped

GREEK ZUCCHINI & FETA BAKE

Looking to highlight your meal with something light, indulgent and golden on top? Turn to this Greek-style egg bake. -Gabriela Stefanescu, Webster, Texas

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h10m

Yield 12 servings.

Number Of Ingredients 13

Greek Zucchini & Feta Bake image

Steps:

Preheat oven to 350°. In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Add half of the zucchini, half of the onions and 1/2 teaspoon oregano; cook and stir 8-10 minutes or until zucchini is crisp-tender. Remove from pan. Repeat with remaining vegetables. Return previously cooked vegetables to pan. Stir in salt and pepper. Cool slightly., In a large bowl, whisk eggs and baking powder until blended; whisk in yogurt and flour just until blended. Stir in cheese, parsley and zucchini mixture. Transfer to a greased 13x9-in. baking dish. Sprinkle with paprika., Bake, uncovered, 30-35 minutes or until golden brown and set. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 231 calories, Fat 13g fat (7g saturated fat), Cholesterol 128mg cholesterol, Sodium 583mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 2g fiber), Protein 12g protein.

Ingredients

2 tablespoons olive oil, divided
5 medium zucchini, cut into 1/2-in. cubes (about 6 cups)
2 large onions, chopped (about 4 cups)
1 teaspoon dried oregano, divided
1/2 teaspoon salt
1/4 teaspoon pepper
6 large eggs
2 teaspoons baking powder
1 cup reduced-fat plain yogurt
1 cup all-purpose flour
2 packages (8 ounces each) feta cheese, cubed
1/4 cup minced fresh parsley
1 teaspoon paprika

ZUCCHINI YOGURT MULTIGRAIN 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 carrots and one cup zucchini is a nice way to get both the yellow and green veggies into the diet! Any type of nuts, raisins, etc. may be used in the recipe -- whatever is on hand and toddler approved.

Provided by CARINAB

Categories Bread Quick Bread Recipes Zucchini Bread Recipes

Time 55m

Yield 24

Number Of Ingredients 19

Zucchini Yogurt Multigrain Muffins image

Steps:

Preheat oven to 400 degrees F (200 degrees C). Lightly grease 24 muffin cups.
In a bowl, sift together the all-purpose flour, whole wheat flour, oat flour, salt, baking powder, baking soda, cinnamon, and nutmeg. In a separate bowl, beat together eggs, vegetable oil, applesauce, yogurt, sugar, honey, and vanilla. Mix the flour mixture into the egg mixture. Fold in the zucchini, carrots, pecans, and raisins. 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.

Nutrition Facts : Calories 207.1 calories, Carbohydrate 33.1 g, Cholesterol 23.9 mg, Fat 7.6 g, Fiber 1.7 g, Protein 3.5 g, SaturatedFat 1.2 g, Sodium 185.9 mg, Sugar 20.9 g

Ingredients

1 ½ cups all-purpose flour
¾ cup whole wheat flour
¾ cup oat flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 ½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
3 eggs
½ cup vegetable oil
½ cup unsweetened applesauce
1 cup plain yogurt
1 cup white sugar
¾ cup honey
2 teaspoons vanilla extract
1 cup shredded zucchini
1 cup shredded carrots
½ cup chopped pecans
½ cup raisins

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Category Baked Good

Preheat oven to 400 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter or cooking spray (my pan is non-stick and doesn’t require any grease).
Toast the nuts (if using): Once the oven has finished preheating, pour the chopped nuts onto a small, rimmed baking sheet. Bake until the nuts are fragrant and toasted, about 4 to 5 minutes, stirring halfway.
In a medium mixing bowl, combine the coconut oil and honey. Beat them with a whisk until they are combined. Add the eggs and beat well. Add the buttermilk and vanilla. Whisk to combine, and set the bowl aside. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 30 seconds in the microwave.)
In a large mixing bowl, combine the flour, cinnamon, baking powder, baking soda, salt and nutmeg. Using a big spoon, stir to combine.

Healthy Zucchini Feta Yogurt Muffins Recipes

HEALTHY ZUCCHINI, FETA & YOGURT MUFFINS

GREEK ZUCCHINI & FETA BAKE

Looking to highlight your meal with something light, indulgent and golden on top? Turn to this Greek-style egg bake. -Gabriela Stefanescu, Webster, Texas

ZUCCHINI YOGURT MULTIGRAIN MUFFINS

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