Ingredients

The following ingredients have 36 Servings
  • 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

Instruction

  • 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-muffinsFor 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.