Healthy Fruit and Veggie Muffins

Flavorful, Nutrient Dense Fruit & Veggie Muffins

Packed with antioxidant-rich fruits and vegetables, these fruit and veggies muffins are not only delicious but also a powerhouse of vitamins and minerals.

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Prep Time 15

Cook Time 30

Total Time 45

Course Appetizers & Snacks, Breakfast, Desserts

Cuisine American

Servings (Mini Sized Muffins)

Calories 108 kcal

Equipment

Ingredients

1 cup all-purpose flour, gluten-free
1 cup oat flour
¾ teaspoon baking soda
½ teaspoon sea salt, fine
2 eggs
1 teaspoon pumpkin pie spice
½ cup maple syrup
4 tablespoons coconut oil
1 teaspoon vanilla extract
1 cup Greek yogurt (or dairy-free yogurt, unsweetened)
1 zucchini
1 cup cauliflower
½ medium apple, red delicious (peeled, cored, and sliced)
½ medium banana
1 ½ carrots
½ cup applesauce (unsweetened)
¼ cup hemp seeds

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Instructions

Preheat the oven to 375°F (190°C).
This ensures that the oven is at the perfect temperature when you're ready to bake the muffins.
Prepare Dry Ingredients
In a medium-sized mixing bowl, combine the all-purpose flour, oat flour, baking soda, fine sea salt, and pumpkin pie spice. Set aside.
Prepare the Wet Ingredients
In another mixing bowl, whisk together the eggs, maple syrup, coconut oil, vanilla extract, and Greek yogurt (or dairy-free yogurt if you're going dairy-free). Mix well until all the ingredients are fully combined.
Process the Fruits and Vegetables
In a food processor, blend the zucchini, cauliflower, apple, carrots, banana, and applesauce until smooth. This will be the base for adding a lot of fruits and veggies to the muffins without any chunky texture, making them kid-friendly!
Combine the Ingredients
Slowly mix the processed fruit and veggie blend into the wet ingredients. Gradually fold in the dry ingredients. Stir until everything is well combined.
Add Hemp Seeds
Stir in the hemp seeds to give the muffins a nutty flavor and add extra protein, fiber, and omega-3s.
Prepare Muffin Pans
Either line your muffin pans with paper liners or spray the pans with a non-stick cooking spray. See the top baking tip below if you are making regular-sized muffins. You can also opt for making a loaf pan instead of muffins.
Scoop and Bake
Scoop the muffin batter into the prepared muffin pans, filling each cup about ¾ full. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Enjoy
Once done, remove the muffins from the oven and let them cool for a few minutes in the pan. Then transfer them to a wire rack to cool completely before serving.

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Nutrition

Serving: 1 MuffinCalories: 108kcalCarbohydrates: 14gProtein: 4gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.002gCholesterol: 14mgSodium: 97mgPotassium: 114mgFiber: 1gSugar: 6gVitamin A: 689IUVitamin C: 4mgCalcium: 32mgIron: 1mg

The information shown is an estimate provided by an online nutrition calculator. Modify as needed and enjoy.

Keyword fruit veggie muffins, healthy muffins, kid friendly muffin, kid friendly snack

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