These moist, fluffy muffins are packed with fruits and veggies and are loved by toddlers, kids and even adults! The whole grain base is combined with creamy yogurt, 3 different veggies 2 fruits and swirled with the delicious flavors of cinnamon and nutmeg.
Ingredients
1 cup flour, whole wheat
1 cup flour, all-purpose
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 cup sugar
4 tablespoon butter, unsalted softened
2 large egg
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
Method- Preheat oven to 375 degrees F.
- In a medium size bowl, mix together flours, baking soda, salt, nutmeg, and cinnamon. Set aside.
- In a mixer or another bowl, mix the sugar, softened butter, eggs, vanilla and Greek yogurt. Beat well.
- Steam broccoli until fork tender. Shred zucchini and squeeze with a dry towel to remove extra liquid. Shred carrots.
- In a food processor, combine steamed broccoli, shredded zucchini and carrots, apple, banana, and applesauce. Pulse until thoroughly mixed to a thick puree.
- Combine the fruit and veggie puree into the wet ingredient mixture and beat until mixed.
- Finally, add the dry ingredients and mix just until combined and wet.
- Spray muffin tin with cooking spray or use silicone muffin cups.
- Scoop the mixture into a prepared muffin pan. Fill each cup about 3/4 of the way full.
- For mini muffins: Bake in a 375° F oven for 15-20 minutes for mini-muffins
- For regular size muffins: Bake in a 375° F degree oven for about 20-25 minutes.
- Bake until the tops are slightly brown and a toothpick comes out clean or they bounce back when you touch them with your finger.