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Power Packed Fruit and Veggie Muffin Recipe for Picky Eaters

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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 and whole grains, you can be sure your little one gets a whole lot of nutrition in one little muffin!  


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!
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
  • 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

Directions
  1. Preheat oven to 350 degrees F.
  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 thoroughly mixed.
  6. 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.
  7. 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.
  8. Finally, add the dry ingredients and mix just until combined and wet.
  9. Spray muffin tin with cooking spray.
  10. Scoop the mixture into a prepared muffin pan.  Fill each spot about 3/4 of the way full.
  11. For mini muffins: Bake in a 350 oven for 15-20 minutes for mini-muffins
  12. For regular size muffins: Bake in a 375 degree oven for about 20-25 minutes.
  13. Bake until the tops are slightly brown and a toothpick comes out clean or they bounce back when you touch them with your finger.
Recipe Source:superhealthykids.com

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