Recipe- Moist And Fluffy Fruit And Veggie Muffins

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.