These muffins do double duty. Not only will they satisfy a sweet craving, they also provide a serving of fruit and veggies at the same time! The added bonus is, if you don’t tell anybody what’s in them, they’ll never know!
Ingredients:
Directions:
- Preheat oven to 350° F for mini muffins or 375° F for full size muffins.
- In a medium size bowl, mix together flours, baking soda, salt, nutmeg, and cinnamon. Set aside.
- Soften butter.
- In a mixer or another bowl, mix the sugar, butter, eggs, and vanilla. Beat well.
- In a food processor, combine steamed broccoli, zucchini, apple, banana, apple juice, and applesauce. Pulse until mixed.
- Shred carrots. If you don’t want the shreds in your muffin, combine with rest of fruits and veggies in food processor.
- Combine the fruit and veggie puree, carrots (unless you already added them to the puree), and yogurt, into the wet ingredient mixture (sugar/butter/eggs) and beat until well mixed.
- Finally, add the dry ingredients and mix.
- Spray muffin tin with cooking spray.
- Fill each spot about ¾ of the way full.
- For mini muffins, Bake at 350° for 15-20 minutes. For full size muffins, Bake at 375° for 20-25 minutes.
Heather Irwin, MS, RD, LDN is a licensed registered dietitian and has been practicing nutrition counseling at Bodymetrix Health & Wellness since 2016. While studying at West Virginia University, she discovered her passion for nutrition as well as leading an active lifestyle.She went on to receive her Master of Science Degree from Marywood University with an emphasis in Clinical Nutrition.
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