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Fruit and Veggie Kids Mini Muffins

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  • 2 cups flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1/2 cup sugar (Optional: plus more for sprinkling the tops)
  • 4 tablespoons of room temperature unsalted butter
  • 2 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup lightly steamed broccoli florets
  • 1 medium zucchini, chopped
  • 1/2 Cup finely grated carrots
  • 1/2 apple
  • 1 banana
  • 1/8 cup apple juice
  • 1/4 cup unsweetened applesauce
  • 1/4 cup Greek yogurt


  1. Preheat oven to 350F
  2. In a medium size bowl mix together flour, baking soda, salt, nutmeg, and cinnamon, set aside
  3. In a mixer or another bowl, mix the sugar, butter, eggs and vanilla, beat well
  4. In a food processor, combine steamed broccoli, zucchini, apple, banana, apple juice, and applesauce, pulse until thoroughly mixed
  5. Combine the fruit and veggie puree, shredded carrots and yogurt
  6. Add the fruit and veggies to the wet ingredient mixture of (sugar/butter/eggs) and beat until mixed
  7. Finally, add the dry ingredients and mix just until combined
  8. Grease the mini muffin tin with baking spray and spoon in the mixture, filling about 3/4 of the way full
  9. Optional: sprinkle a dusting of sugar on top of muffins
  10. Bake in a 350 oven for 16-18 minutes for mini muffins
  11. Bake until the tops are slightly brown and a toothpick comes out clean
  12. These freeze great! Put them in a freezer safe bag or glass container and freeze for up to 3 months
  • Prep Time: 20 mins
  • Cook Time: 18 mins
  • Category: Breakfast