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Veggie Muffins

Gramsy's Healthy Veggie Muffins



Packed with broccoli, zucchini, carrots, apples, banana and whole wheat flour, these muffins provide vitamins, minerals and lots of healthy energy for your young toddler as a snack or breakfast food.
Course Muffins
Cuisine Canadian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 36 miniature muffins
Author Valerie Lugonja

Ingredients

  • cup whole wheat flour
  • ½ cup all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cinnamon
  • ¼ cup honey (1/2 cup sugar used in photographed recipe)
  • 4 tablespoon butter , room temperature
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup steamed and finely chopped broccoli (start with 2 cups chunked broccoli)
  • 1 medium zucchini , chunked
  • 1 large carrot , peeled and chunked
  • 1 medium apple , quartered
  • 1 banana , quartered
  • ½ cup applesauce , unsweetened
  • ¼ cup plain thick yogurt (generous quarter cup)

Instructions

  1. Preheat oven to 350F; fill mini muffin pans with papers
  2. Combine flours, baking soda, salt, nutmeg, and cinnamon in bowl; set aside
  3. Combine honey, butter, eggs and vanilla into large bowl for electric mixer; beat well to fully incorporate
  4. In food processor, combine steamed broccoli, carrots, zucchini, apple, and banana; pulse until puree-like
  5. Add yogurt and fruit veggie mixture into wet ingredient mixture (sugar/butter/eggs); whisk until fully combined
  6. Add dry ingredients; mix until just combined: may be a little lumpy with dry ingredients still apparent
  7. Scoop batter into prepared muffin cups; fill each ¾ full
  8. Bake for 18-20 minutes until tops are slightly golden and bounce back when touched with finger
  9. Freeze in labeled and dated bag for up to three months

Instructions for Making in Thermomix Machine

  1. Preheat oven to 350F; fill mini muffin pans with papers
  2. Weigh flours, baking soda, salt, nutmeg, and cinnamon in bowl; set aside
  3. Weigh sugar, butter, eggs and vanilla into TM bowl and whisk for 30 seconds at speed 2.5 until fully incorporated; remove and set aside
  4. Place carrots into TM bowl; mince for 1 second on Turbo and repeat
  5. Add zucchini and apple to TM bowl; mince for 1 second on Turbo and repeat
  6. Add steamed broccoli, banana, apple sauce into TM bowl; mince for 1 second on Turbo
  7. Add yogurt and dry ingredient mixture (flours, etc) back into TM bowl with wet ingredients; stir slowly for 5 seconds on soft stir to level 1.5 until dry ingredients are just incorporated into wet and streaks of dry ingredients still visually apparent
  8. Scoop batter into prepared muffin cups; fill each ¾ full
  9. Bake for 18-20 minutes until tops are slightly golden and bounce back when touched with finger
  10. Freeze in labeled and dated bag for up to three months

Recipe Notes

½ cup red lentil flour can be added for a great colour and nutritional punch (grind the red lentils in the Thermomix or a flour mill)