Power Packed Fruit and Veggie Muffins

By Heather Irwin, MS, RD, LDN

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!


  • 1 cup flour, whole wheat
  • 1 cup flour, all purpose
  • 1 tsp baking soda
  • ½ tsp salt
  • ¼ tsp nutmeg
  • ½ tsp cinnamon
  • ½ cup sugar
  • 4 Tbsp butter, unsalted
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup broccoli florets (steamed)
  • 1 small zucchini
  • 1 ½ medium carrot (shredded)
  • ½ medium apple
  • 1 medium banana
  • 2 Tbsp apple juice
  • ½ cup applesauce
  • ¼ cup yogurt, plain


  1. Preheat oven to 350° F for mini muffins or 375° F for full size muffins.
  2. In a medium size bowl, mix together flours, baking soda, salt, nutmeg, and cinnamon. Set aside.
  3. Soften butter.
  4. In a mixer or another bowl, mix the sugar, butter, eggs, and vanilla. Beat well.
  5. In a food processor, combine steamed broccoli, zucchini, apple, banana, apple juice, and applesauce. Pulse until mixed.
  6. Shred carrots.  If you don’t want the shreds in your muffin, combine with rest of fruits and veggies in food processor.
  7. 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.
  8. Finally, add the dry ingredients and mix.
  9. Spray muffin tin with cooking spray.
  10. Fill each spot about ¾ of the way full.
  11. 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
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