Make these hearty muffins ahead for the week, or freeze them for an easy breakfast on the go.
Makes ~1 dozen muffins
Ingredients
1 cup all purpose flour
1 cup whole wheat flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
4 tablespoons unsalted butter, softened
1/3 cup sugar 2 eggs
1 teaspoon vanilla extract
1/2 cup shredded broccoli
1 1/4 cups shredded zucchini
1 1/2 cups shredded carrots
1 banana, chopped
2/3 cup chopped apples
1/8 cup apple juice
1 cup unsweetened applesauce
1/4 cup plain Greek yogurt
Instructions
1. Preheat oven to 375 degrees.
2. In a medium-sized bowl, mix flours, baking soda, salt, nutmeg, and cinnamon. Set aside.
3. In a mixer or another bowl, mix butter, sugar, eggs, and vanilla.
4. Place shredded broccoli, zucchini, and carrots in a microwave-safe bowl with 1 tablespoon water. Microwave on high for 1 minute or until soft.
5. In a food processor or blender, puree steamed veggies, banana, apple, apple juice, and applesauce.
6. Combine the fruit and veggie puree and yogurt with the sugar, butter, and egg mixture.
7. Add the dry ingredients and mix just until combined.
8. Place paper baking cups in a muffin tin, or spray with cooking spray.
9. Scoop the mixture into the prepared muffin tin, about 3/4 full.
10. Bake for 20-25 minutes until the tops are slightly brown and a toothpick comes out clean, or they bounce back when you touch them with your finger.
