Fruit Veggie Muffins
These Fruit Veggie Muffins are the ultimate wholesome treat, blending the natural sweetness of bananas, apples, and raisins with the heartiness of zucchini and carrots. Packed with fiber, vitamins, and just a touch of cinnamon spice, these muffins are a perfect balance of nutritious and delicious. The recipe uses plain yogurt for moisture, while optional walnuts add a satisfying crunch for texture lovers. Quick to prepare in just 15 minutes, these muffins bake up fluffy and flavorful, ready to fuel your mornings or serve as a healthy snack. Enjoy them warm from the oven or store them for meal-prep-friendly breakfasts all week long!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoons ground cinnamon
- 0.5 teaspoons salt
- 1 cup grated zucchini
- 1 cup grated carrot
- 1 cup mashed banana
- 0.5 cups chopped apple
- 0.75 cups brown sugar
- 0.5 cups plain yogurt
- 0.5 cups vegetable oil
- 2 pieces large eggs
- 1 teaspoons vanilla extract
- 0.5 cups raisins (optional)
- 0.5 cups walnuts (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the cups lightly.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt until thoroughly combined.
In another large bowl, combine the grated zucchini, grated carrot, mashed banana, and chopped apple. Stir well to mix the fruits and vegetables together.
Add the brown sugar, plain yogurt, vegetable oil, eggs, and vanilla extract to the fruit and vegetable mixture. Stir until all wet ingredients are combined evenly.
Gradually add the dry ingredients to the wet ingredients, folding gently until just mixed. Do not overmix; it’s okay if a few lumps remain.
If using raisins and/or walnuts, fold them into the batter at this stage.
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
3403 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.2 g | 203% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 67.3 g | ||
| Cholesterol | 379 mg | 126% | |
| Sodium | 1907 mg | 83% | |
| Total Carbohydrate | 468.7 g | 170% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 217.6 g | ||
| Protein | 61.3 g | 123% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 637 mg | 49% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 3615 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
