Veggie Packed Muffins

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Veggie Packed Muffins

5 from 1 vote
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: Veggie Packed Muffins
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Servings: 12 4 muffins
Calories: 177kcal

Ingredients

  • 1 cup flour, whole wheat
  • 1 cup flour, all-purpose
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • 4 tablespoon butter, unsalted
  • 1/2 cup sugar
  • 2 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped broccoli
  • 1 medium zucchini
  • 1/2 medium apple
  • 1 medium banana
  • 1/8 cup apple juice
  • 1/4 cup applesauce, unsweetened
  • 1 1/2 medium carrot
  • 1/4 cup yogurt, plain

Instructions

  • Preheat oven to 350°F. Place cupcake liners into muffin pan; set aside.
  • In a medium bowl mix together flours, baking soda, salt, nutmeg, and cinnamon; set aside.
  • Soften butter and steam broccoli.
  • In a mixer or another bowl, combine the sugar, butter, eggs, and vanilla. Beat well.
  • In a food processor, combine steamed broccoli, zucchini, apple, banana, apple juice, and applesauce. Purée until smooth.
  • Shred carrots. (If you don’t want to use shredded carrots, you can purée them with the rest of the fruits and veggies in the food processor.)
  • Add the fruit and veggie puree, carrots (if applicable), and yogurt into the wet ingredients and beat until mixed.
  • Add dry ingredients to the wet and mix until just combined.
  • Fill prepared muffin pan about 2/3 full with batter.
  • Bake for 20-25 minutes or until tops are slightly brown and a toothpick inserted in the center comes out clean and muffins bounce back when touched.
  • Allow to cool for 5-10 minutes before serving. If desired, add some yogurt and fruit on the side for extra energy.
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Nutrition

Calories: 177kcal | Carbohydrates: 30g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 42mg | Sodium: 201mg | Fiber: 2g | Sugar: 12g

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8 Comments

Are there any ways to substitute something else for the sugar? I don’t feed my toddler refined sugars and the recipes that I usually use call for honey. Even then, I actually use half maple syrup and half unsweetened applesauce to cut down on the natural sugars as well.

Hi Kate, thanks for reaching out! I haven’t personally tried subbing in honey for sugar in this recipe, but there’s a good chance it would turn out just fine. (You could even cut the sweetener in half and use just 1/4 cup of it.) If you try it, please let us know how it turns out for you. I think other readers might like to know, too. 🙂

5 stars
My son, age 2, is not a big fan of veggies, so I was trying to find a recipe that was sneaky with veggies and came across this one. He LOVES these muffins! So thank you!

I would love to make this recipe for a picky eater but they have allergies to gluten and whey. What are some good substitutes for that

Hi Stephania, an all-purpose gluten-free flour would probably work just fine, and a dairy-free yogurt (coconut yogurt maybe?)