These muffins are great for when you need something quick and healthy this summer. They are delicious and full of nutrition, so even the pickiest eaters will get their serving of fruits and veggies
Fruit and Veggie Muffins
- 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 tablespoon unsalted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup broccoli florets steamed
- 1 small zucchini
- 1 1/2 medium carrots
- 1/2 medium apple
- 1 medium banana
- 2 tablespoon apple juice
- 1/4 cup unsweetened apple sauce
- 1/4 cup plain yogurt (greek)
Preheat oven to 375 degrees F.
Mix together flour, baking soda, salt, nutmeg, and cinnamon. Set aside.
In a different bowl, mix together sugar, butter, eggs, and vanilla.
Combine broccoli, zucchini, carrots, apple, banana, apple juice, and applesauce in a food processor. Pulse until fully mixed.
Combine fruit and veggie mixture into the wet ingredient mixture (sugar, butter, eggs, and vanilla). Add yogurt.
Add dry ingredients and mix well.
Spray muffin tin with non-stick spray.
Fill each muffin slot 3/4 of the way full with mixture.
Bake for 20-25 minutes, or until a toothpick comes out clean.
Enjoy warm, or store them in your freezer for up to 3 months!