These muffins have WHAT in them?

That's what the girls in our Grandma's Attic Girl's club asked when they saw the spread of ingredients awaiting them on the counter at our last meeting. They were noticeably skeptical of how these would taste, especially once a bunch of the fruits and veggies had been blended into a green-ish yellow, admittedly unappetizing paste.

However, they were presently surprised with how good the batter smelled, and were tempted to try it, raw egg or not. We resisted the temptation, and were rewarded with delicious, warm, buttery muffins in less than 30 minutes.

How could we not share the recipe with you!? So, here it is! An excellent way to disguise some greens, and make a healthy, filling muffin great for breakfast, lunches, or snacks to go that is relatively low in sugar.

Power Packed Fruit and Veggie Surprise Muffins

Ingredients:

- 1 cup whole wheat flour

- 1 cup unbleached all-purpose flour

- 1 teaspoon baking soda

- 1/2 teaspoon salt

- 1/4 nutmeg

- 1/2 teaspoon cinnamon

- 1/2 cup white sugar

- 4 tablespoons butter (softened)

- 2 large eggs

- 1 teaspoon vanilla extract

- 1/2 broccoli florets (steamed)

- 1 small zucchini

- 1 1/2 medium carrots

- 1/2 medium apple

- 1 medium banana

- 2 tablespoons apple juice

-1/4 cup unsweetened apple sauce

- 1/4 cup plain yogurt

Directions

1. Preheat oven to 375 degrees

2. In a medium bowl, mix together flours, baking soda, salt, nutmeg, and cinnamon. Set aside.

3. In another bowl, cream the butter and sugar; add eggs and vanilla and mix well.

4. In a food processor or blender, combine steamed broccoli, zucchini, apple, banana, apple juice, and apple sauce. Pulse until thoroughly mixed.

5. Shred carrots; or if you do not want shreds in your muffins, or want to simplify the recipe, combine your carrots with the rest of the fruits and veggies in the food processor/blender.

6. Add the carrots and the fruit and veggie puree into the wet ingredients along with the yogurt, and beat until mixed.

7. Add the dry ingredients and mix just until combined and wet.

8. Scoop muffin batter into tins that have been sprayed with oil, or have muffin liners in them. Fill each spot about 3/4 full.

9. Bake for 20-25 minutes, or until tops are golden brown and springy, and a toothpick comes out clean.

10. Cool and enjoy! Muffins can also be frozen for up to 3 months.

Variations

- For mini muffins, bake at 350 for 15-20.

- If you don't have apple juice on hand, water works too!

- Oil can be substituted for the plain yogurt.

- Play around with the amount of nutmeg and cinnamon! I would personally add more of each to the recipe, depending on how much you enjoy the spices.

- You can freeze zucchini and broccoli in the summer, and it still works great in this recipe!

- We want to try them with honey or another white sugar substitute; if any of our lovely readers try it and it works well, let us know!

Enjoy! Let us know if you tried these out, what you thought, and if you did anything differently!

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