Snack

Fruit and Veggie muffins is for Snack.

Fruit and Veggie muffins takes 20 minutes to prepare.

Fruit and Veggie muffins takes 25 minutes to cook.

Fruit and Veggie muffins makes 18 servings.

The ingredients for Fruit and Veggie muffins are:

2 cup Whole Wheat Flour
0.75 tsp Baking Soda
0.5 tsp Salt
0.25 tsp Nutmeg, ground
0.25 tsp Cinnamon, ground
0.5 cup, unpacked Brown Sugar
4 tbsp Butter, unsalted
2 large Egg white, fresh
1 tsp Vanilla Extract
1 cup, sliced Zucchini
1.5 medium Carrots, raw
0.5 cup, chopped or diced Broccoli, fresh
0.5 small (2-1/2" dia) (approx 4 p Apples, fresh with skin
0.25 cup Applesauce, unsweetened
2 oz Yogurt: Greek Gods Greek Yogurt with Honey

Here is how you make Fruit and Veggie muffins:

Preheat oven to 350 degrees F.In a medium size bowl, mix together flours, baking soda, salt, nutmeg, and cinnamon. Set aside.Soften butter.In a mixer or another bowl, mix the sugar, butter, eggs and vanilla. Beat well.In a food processor, combine steamed broccoli, zucchini, apple, banana, apple juice, and applesauce. Pulse until thoroughly mixed.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.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.Finally, add the dry ingredients and mix just until combined and wet.In a muffin tin, place muffin papers or spray with cooking spray.Scoop the mixture into a prepared muffin pan. Fill each spot about 3/4 of the way full.For mini muffins: Bake in a 350 oven for 15-20 minutes for mini-muffinsFor regular size muffins: Bake in a 375 degree oven for about 20-25 minutes.Bake until the tops are slightly brown and a toothpick comes out clean or they bounce back when you touch them with your finger.Serving Size: Makes 18 servingsNumber of Servings: 18Recipe submitted by SparkPeople user KEEP_GOING247.

The nutritional information for Fruit and Veggie muffins is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 97.5

• Total Fat: 3.1 g
• Cholesterol: 7.6 mg
• Sodium: 131.5 mg
• Total Carbs: 17.5 g
• Dietary Fiber: 2.1 g
• Protein: 2.5 g

The dietary needs meet for Fruit and Veggie muffins is Vegetarian