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Veggie Packed Muffins

15 Comments
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Veggie Packed Muffins

3.7 from 39 votes
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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15 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 do not have zucchini… is there anything I could substitute in it’s it’s place? These sound great!!

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?)

Any thoughts on subbing out all the apples? Maybe with pears? Just not sure about the juice. My youngest can’t have apples. Thanks

I think that should work! You could use 1 medium pear in place of the 1/2 apple and applesauce. Maybe mash half of the pear. And you can use milk or water for the juice. 🙂 Good luck!

5 stars
My kids love both making and eating these. They make a great lunchbox snack or quick breakfast. We used coconut oil and coconut yoghurt to make them dairy free and they turned out great.

Do you know the amount of ADDED sugar per serving? I realize the sugar is coming from the fruit/juice/sauce, but I’m curious what the added sugar would be? Thank you so much!!

5 stars
I first used this recipe 5 years ago for my oldest and she loved them! Now I have a little one that can’t handle eating bananas, anyone know what I could substitute or adjust to get the liquid/dry ratio right?