Our famous fruit and veggie muffins recipe!
These are the perfect back up plan when you have those days where your picky eater just won’t eat anything! Packed with fruits, veggies (like broccoli, zucchini, and carrots) and whole grains, you can be sure your little one gets a whole lot of nutrition in one little muffin!
Picky Eater Solution
Almost every day we get a parent that writes to us about their picky eater. As a parent, sometimes getting your child to eat anything, let alone eat healthy can be very stressful! While I am a big proponent of teaching your children to love healthy food, especially fruits and vegetables, sometimes you have to have a backup plan. Today our backup plan is these fruit and veggie muffins. They are packed to the max with fruits and vegetables, protein and whole grains. A lot of times, the way a food is presented or ‘packaged’ can influence if your child wants to eat it or not. When I made these muffins, I told my girls they were princess cupcakes. The rest is history. They each downed one hot out of the oven because they couldn’t wait to try a princess cupcake.
Delightfully Sweet and Moist
You might think with as many fruit and veggies in these muffins that there is no way on Earth they could taste good! Even when I was mixing up the batter I was still a little skeptical, and the batter does look a little crazy. However, these muffins are out of this world delicious! They have a buttery sweet flavor and are super moist. My kids help me make them and know exactly what is in them, but don’t mind at all because they taste so good. A lot of times kids don’t like fruits and veggies because of texture and not necessarily flavor. All of the fruits and veggies in these muffins are chopped so fine that the texture isn’t an issue!
Whenever I make these, I always make regular size muffins as well as mini muffins. My older kids like to eat the regular size muffins, but for my littles the mini muffins are the perfect size! These freeze really well, and are great reheated with just 30 seconds in the microwave.
How to Make Fruit and Veggie Muffins
This is one of the most popular recipes on our site. Thousands of people have made these muffins and raved about how much their kids love them. There are a lot of people who have said that their muffins haven’t cooked all the way through. I have tested and retested these muffins and these are my best tips to make sure they turn out for you:
- Make sure you use the fruits and veggies that are included in this recipe. I know there are lots of other fruits and vegetables out there that would be delicious in this recipe, but I have not tested them and so I don’t really know how they react in the recipe. The moisture content of the fruits and vegetables will make a difference as to how well the muffin will cook.
- If you are making regular size muffins, don’t use muffin liners, just bake directly in your muffin tin. If you bake with a liner, it takes a lot longer baking time, and even then the bottom still sometimes ends up a bit wet.
- Only fill your muffin tins 3/4 of the way full.
- Make sure your broccoli and zucchini are steamed. You will want the zucchini you use to be on the smaller size – the larger size zucchini have a lot more water and this recipe doesn’t take that into account.
When you blend all of the produce together, it will look slightly like baby food, or pesto……don’t be scared. If you don’t like carrot shreds in your muffins then blend the carrots with everything else.
My kids love carrots and so I didn’t feel the need to puree them. Plus I think shredded carrots look so pretty in a muffin. I grated them with a fine grate and put them in after everything had blended.
Lots of Nutrition in One Muffin
These fruit and veggie muffins have all of the elements to basically be a complete meal! Veggies: broccoli, zucchini and carrots. Fruit: banana and apple. Grains: Whole wheat flour. Protein: Greek yogurt. And lots of vitamins and minerals! And let’s not forget fiber – these little muffins are packed with it! If your kids need a boost, then this is the recipe you will want to make for them!
RELATED VEGGIE PACKED MUFFIN RECIPES
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- Fruit & Veggie Muffin Bites
- Zucchini Oat muffins
- Carrot Muffin Recipe
- 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
- 2 large egg
- 1 teaspoon vanilla extract
- 1/2 cup broccoli, florets
- 1 small zucchini
- 1 1/2 medium carrot
- 1/2 medium apple
- 1 medium banana
- 2 tablespoon apple juice
- 1/4 cup applesauce, unsweetened
- 1/4 cup yogurt, plain
- Preheat oven to 350 degrees F.
- 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 thoroughly mixed.
- Shred carrots. If you don’t want the shreds in your muffin, combine your carrots with the rest of the fruits and veggies in the food processor.
- Combine the fruit and veggie puree, carrots (unless you already added them with the puree), and yogurt, into the wet ingredient mixture (sugar/butter/eggs) and beat until mixed.
- Finally, add the dry ingredients and mix just until combined and wet.
- Spray muffin tin with cooking spray.
- Scoop the mixture into a prepared muffin pan. Fill each spot about 3/4 of the way full.
- For mini muffins: Bake in a 350 oven for 15-20 minutes for mini-muffins
- For regular size muffins: Bake in a 375 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.