Ingredients
Scale
- 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
Instructions
- Preheat oven to 350F
- In a medium size bowl mix together flour, baking soda, salt, nutmeg, and cinnamon, set aside
- In a mixer or another bowl, mix the sugar, butter, eggs and vanilla, beat well
- In a food processor, combine steamed broccoli, zucchini, apple, banana, apple juice, and applesauce, pulse until thoroughly mixed
- Combine the fruit and veggie puree, shredded carrots and yogurt
- Add the fruit and veggies to the wet ingredient mixture of (sugar/butter/eggs) and beat until mixed
- Finally, add the dry ingredients and mix just until combined
- Grease the mini muffin tin with baking spray and spoon in the mixture, filling about 3/4 of the way full
- Optional: sprinkle a dusting of sugar on top of muffins
- Bake in a 350 oven for 16-18 minutes for mini muffins
- Bake until the tops are slightly brown and a toothpick comes out clean
- 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