This recipe is really good for picky eaters who don’t like to eat fruits and vegetables. Now, I don’t consider myself to be the best cook… or baker. I actually suck at baking for some reason, not sure why since I pretty much grew up baking, but I still try at least. But I try making the best meals I possibly can that my family will love, and I try to make them as healthy as I possibly can.

My boys (including my husband) are the pickiest eaters known to man, I swear!! So I have been trying out new recipes in hopes they’ll take the healthier route one day.

They would never eat a fruit or vegetable ever in their life if it was up to them, so I did some research to find something that would have just that in it, and also taste like it didn’t have any of that in it… if you catch what I mean. 

These muffins taste ABSOLUTELY delicious and I’m surprised at how you can’t even tell anything healthy is in them. I’ve only tried these certain fruits and vegetables with it so substitute others at your own risk.

***if your family is as bad as mine, just don’t tell them fruits and veggies are in it, because I told mine after they said they tasted good, and then they didn’t eat them after lol

Prep Time: 20 minutes

Cook Time: 25 minutes

Ingredients:

• 2 C flour, whole wheat
• 1 tsp baking soda
• ½ tsp salt
• ½ cinnamon
• ½ C organic raw cane sugar
• 4 Tbs butter, unsalted and soft
• 2 eggs
• 1 tsp vanilla extract
• ½ C broccoli florets
• 1 small zuchinni
• 1 medium carrot
• ½ an apple
• 1 banana
• 2 Tbs apple juice
• ¼ C applesauce
• ¼ C plain yogurt (either dairy or soy/coconut yogurt)

Instructions:

1. Preheat oven to 375°F
2. In medium size bowl, mix together first four ingredients and set aside.
3. In a mixer, mix the sugar, soft butter, eggs, and vanilla. Beat well.
4. Steam broccoli.
5. In a blender, combine steamed broccoli, zucchini, carrot, apple, banana, apple juice, and applesauce. Blend until thoroughly mixed together.
6. Combine the fruit and veggie puree, and yogurt into the wet ingredient mixture and beat until completely mixed.
7. Add in the dry ingredients and mix until well combined. Mixture should be wet still when done.
8. Spray muffin pan with cooking spray.
9. Fill each muffin spot about ¾ of the way full.
10. Bake for about 20-25 minutes until tops are slightly browned. Poke a toothpick in the middle of the muffin and make sure it comes out clean.

Enjoy!

Leave me some comments and photos of your finishing product, how you liked it, what questions you have, etc. I want to know how it turned out for you!