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Fruit and Veggie Muffins

Fruit and Veggie Muffins

The ultimate healthy treat, Fruit and Veggie Muffins are perfect for even the pickiest eaters! Packed with wholesome ingredients like fresh veggies and fruits, these muffins are moist, delicious, and easy to make. Bake a batch today for a nutritious snack or quick breakfast!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 28 mini-muffins
Course: Breakfast, Snacks
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Whole Wheat Flour
  • 1 cup All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Nutmeg
  • 1/2 teaspoon Cinnamon
  • 1/2 cup Sugar
  • 4 tablespoons Unsalted Butter softened
  • 2 large Eggs
  • 1 teaspoon Vanilla Extract
  • 1/2 cup Broccoli, Florets steamed
  • 1 small Zucchini shredded
  • 1 1/2 medium Carrot finely shredded
  • 1/2 medium Apple
  • 1 medium Banana
  • 1/4 cup Applesauce unsweetened
  • 1/4 cup Greek Yogurt plain

Equipment

  • Food Processor
  • Oven
  • Baking Sheet
  • Frying Pan
  • Mixing Bowl

Method
 

  1. Preheat your oven to 375 degrees Fahrenheit. This is an important step to ensure even baking and nice browning on your muffins.
  2. In a medium-sized bowl, mix together the whole wheat flour, all-purpose flour, baking soda, salt, nutmeg, and cinnamon. Make sure there are no lumps and everything is combined well. This dry mix will provide the structure for your muffins.
  3. In another bowl or a mixer, combine the sugar, softened butter, eggs, vanilla extract, and Greek yogurt. Beat the mixture well until it's fluffy and combined. This step is crucial for a light and airy muffin.
  4. Steam the broccoli until it's fork-tender. Once steamed, chop it finely or pulse it in a food processor. This will ensure that it blends seamlessly into the muffin batter for better texture.
  5. Shred the zucchini, and be sure to squeeze it with a dry towel to remove any excess liquid. This prevents the muffins from becoming too wet.
  6. Next, shred the carrots and add them to your mixture along with the finely chopped broccoli. These veggies will provide moisture and nutritional benefits.
  7. In a food processor, combine the steamed broccoli, shredded zucchini, shredded carrots, apple, banana, and applesauce. Pulse until everything is thoroughly mixed, creating a thick puree. This step is essential to ensure the veggies are hidden within the muffins.
  8. Combine the fruit and veggie puree into the wet mixture. Beat well until everything is mixed together nicely. You should see a colorful batter at this point!
  9. Finally, gently fold in the dry ingredients until they are just combined. Be careful not to overmix. You want to see a few flour streaks, which indicates the muffins will be light and fluffy.
  10. Prepare your muffin tin by spraying it with cooking spray or using silicone muffin cups. This will prevent sticking and make cleanup a breeze.
  11. Scoop the mixture into the prepared muffin pan, filling each cup about three-quarters of the way full. This ensures that they have room to rise without overflowing.
  12. For mini muffins, bake in the preheated oven for 15 to 20 minutes, or until the tops are slightly brown and a toothpick inserted into the center comes out clean. For regular-sized muffins, bake for about 20 to 25 minutes. Enjoy the wonderful aroma wafting through your kitchen!
  13. Once done, remove the muffins from the oven and let them cool slightly before transferring them to a wire rack. This will keep them from becoming soggy.

Notes

If you don’t want carrot and zucchini shreds in your muffins, you can steam them with the broccoli and then puree them.