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Nutritional Recipes

Power Packed Fruit and Veggie Muffin

Written by COA Nutrition Team On October 4, 2019

These are the perfect back up plan when you have those days where your picky eater just won’t eat anything!  Packed with fruits, veggies (like broccoli, zucchini, and carrots) and whole grains, you can be sure your little one gets a whole lot of nutrition in one little muffin!

INGREDIENTS

  • 1 cup flour, whole wheat
  • 1 cup flour, all-purpose
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg
  • ½ teaspoon cinnamon
  • ½ cup sugar
  • 4 tablespoon butter, unsalted
  • 2 large egg
  • 1 teaspoon vanilla extract
  • ½ cup broccoli, florets
  • 1 small zucchini
  • 1 ½ medium carrot
  • ½ medium apple
  • 1 medium banana
  • 2 tablespoon apple juice
  • ¼ cup applesauce, unsweetened
  • ¼ cup yogurt, plain

INSTRUCTIONS

  1. Preheat oven to 350 degrees F.
  2. In a medium size bowl, mix together flours, baking soda, salt, nutmeg, and cinnamon. Set aside.
  3. Soften butter.
  4. In a mixer or another bowl, mix the sugar, butter, eggs and vanilla. Beat well.
  5. In a food processor, combine steamed broccoli, zucchini, apple, banana, apple juice, and applesauce.  Pulse until thoroughly mixed.
  6. Shred carrots.  If you don’t want the shreds in your muffin, combine your carrots with the rest of the fruits and veggies in the food processor.
  7. Combine the fruit and veggie puree, carrots (unless you already added them with the puree), and yogurt, into the wet ingredient mixture (sugar/butter/eggs) and beat until mixed.
  8. Finally, add the dry ingredients and mix just until combined and wet.
  9. Spray muffin tin with cooking spray.
  10. Scoop the mixture into a prepared muffin pan.  Fill each spot about 3/4 of the way full.
  11. For mini muffins: Bake in a 350 oven for 15-20 minutes for mini-muffins
  12. For regular size muffins: Bake in a 375-degree oven for about 20-25 minutes.
  13. Bake until the tops are slightly brown, and a toothpick comes out clean or they bounce back when you touch them with your finger.

 

Tips of the Month MOBILE

Planning Ahead Tip of the Month

Make a plan

Without a plan, it's easy to draw a blank with what to make for dinner (or breakfast or lunch for that matter). For some people meal planning means writing down a detailed menu and shopping list on a Sunday to be good to go all week. For others, it may look more like scribbles on a sticky note—taco night, pasta night, stir-fry night. Whatever your process is, having a plan helps set you figure out what you're going to make and sets you up for success.

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