Hidden Veggie Muffins

These Hidden Veggie Muffins are a true delight. I have made different kinds of ‘hidden’ veggie muffins that were terrible, and this recipe really scared me when I saw steamed brocolli. My husband was an immediate NO. However, after I made them and my husband saw that our toddler LOVED them, he tried one and also loved them. A win for our family. I usually try to reduce the amount of white sugar because there is so much natural sugar coming from the fruit, but for the first time making them, I tried to stay relatively close to the recipe with some needed modifications. I made smaller muffins because they were for my toddler, and it made 2 dozen. I did steam the broccoli and used fresh. I thought that frozen broccoli would add too much liquid to the muffins. The below recipe turned out really well!

• 1 cup flour, whole wheat
• 1 cup flour, all-purpose
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon nutmeg
• 3/4 teaspoon cinnamon
• 1/2 cup sugar (or substitute honey)
• 4 tablespoon butter, unsalted softened
• 3 large egg
• 1 teaspoon vanilla extract
• 1/2 cup broccoli, florets steamed
• 1 small zucchini shredded
• 3/4 cups shredded carrots
• 1/2 medium apple, peeled and chopped
• 1 medium banana
• 1/4 cup applesauce, unsweetened
• 1/4 cup Greek yogurt, plain

• Preheat oven to 375 degrees F.
• In a medium size bowl, mix together flours, baking soda, salt, nutmeg, and cinnamon. Set aside. **To note** If you want to add a little more salt or spice, you can. I don’t measure too accurately and really enjoy cinnamon. **
• In a mixer or another bowl, mix the sugar, softened butter, eggs, vanilla and Greek yogurt. Beat well.
• Steam broccoli until fork tender. Shred zucchini and squeeze with a dry towel to remove extra liquid.
• In a food processor, combine steamed broccoli, shredded zucchini and carrots, apple, banana, and applesauce.  Pulse until thoroughly mixed to a thick puree.
• Combine the fruit and veggie puree into the wet ingredient mixture and beat until mixed.
• Finally, add the dry ingredients and mix just until combined and wet.
• Spray muffin tin with cooking spray or generously rub tin with butter or use silicone muffin cups.
• Scoop the mixture into a prepared muffin pan.  Fill each cup about 3/4 of the way full.
• For mini muffins: Bake in a 375° F oven for 12-15 minutes for mini-muffins. For regular size muffins: Bake in a 375° F degree oven for about 15-20 minutes. **To note: cooking times are based on high altitude desert.**
• Bake until the tops are slightly brown and a toothpick comes out clean or they bounce back when you touch them with your finger.

I took these muffins out after 12 minutes and left them to cook a little longer in the tins. I pureed my veggies down quite a bit because I did not want to see a lot of ‘chunks’ in my muffin. I also put a generous dollop of grass-fed butter on a warm muffin for best taste!