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Published on August 31, 2016

Fruit and veggie-packed muffins recipe

Makes 12 muffins


  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • ¾ tsp. baking soda
  • ½ tsp. salt
  • ¼ tsp. nutmeg
  • ¼ tsp. cinnamon
  • ½ cup sugar
  • 4 Tbsp. unsalted butter, softened
  • 2 large eggs
  • 1 tsp. vanilla extract
  • ½ cup steamed broccoli
  • 1 medium zucchini
  • 1 ½ medium carrots
  • 1 medium apple
  • 1 medium banana
  • ½ cup applesauce, unsweetened
  • ¼ cup plain yogurt


Preheat oven to 375°F. In a medium bowl, mix together flours, baking soda, salt, nutmeg, and cinnamon. Set aside. In another bowl beat together the sugar, butter, eggs, vanilla, and yogurt. Set aside. In a food processor, combine the steamed broccoli, zucchini, apple, banana, applesauce, and carrots. Pulse until thoroughly mixed. It should resemble a pureed texture. It may help to coarsely chop the veggies before putting them in the food processor. Combine the fruit and veggie pureed into the sugar and eggs mixture and mix well. Add the dry ingredients and mix until just combined and wet.

Line a muffin tin with paper liners or spray with cooking spray. Fill each spot about ¾ full with mixture. Bake for 20-25 minutes, until tops are slightly brown and a toothpick comes out clean.

Nutrition analysis per serving: 180 calories, 5 g fat, 4 g protein, 30 g carbohydrate, 3 g fiber, 200 mg sodium

NOTE: These muffins freeze great, and can be stored in the freezer for up to 3 months in a tightly sealed freezer-safe bag.

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