Magic Muffins (The Healthy Hidden Fruit & Vegetable Muffins My Kids Love!)
A food processor will make quick work of mincing all the fruit and veggies.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 24 1x
Ingredients
Scale
- 1/2 cup broccoli florets (frozen broccoli works great, but try to thaw ahead of time)
- 1 medium zucchini cut into chunks
- 1 cup shredded carrots OR 10 baby carrots OR 1 1/2 medium carrots, peeled
- 1 medium apple, cored
- 1 medium banana
- 1/2 cup unsweetened applesauce
- 1/4 cup plain Greek yogurt
- 1/2 cup sugar
- 4 tablespoon butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups whole-wheat flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
Instructions
- Preheat oven to 350 degrees F and prepare 2 muffin pans with liners, butter or spray.
- Combine the broccoli, zucchini, apple, carrots and banana in a food processor and pulse until everything looks uniformly ground.
- Add the applesauce and yogurt, and pulse one more time. Set aside.
- In a large mixing bowl, use a firm spoon or beaters to whip the sugar and butter together.
- Add the eggs one at a time, mixing after each one.
- Pour in the vanilla and mix again.
- Combine your vegetable mixture with the butter mixture in your mixing bowl, stirring gently.
- I like to put a strainer over the top of my mixing bowl to add the dry ingredients but if that’s not possible, just start adding them anyway: flour, baking soda, salt and cinnamon.
- Mix until JUST incorporated.
- Fill muffin pan about 3/4 full, using an ice cream scoop.
- Bake for about 23-25 minutes. The muffins are done when you can press on them with an index finger and the tops spring right back.