Apple to Zucchini Muffins

We’re all for serving fruits and vegetables with meals, but why not incorporate produce whenever possible? This recipe calls for zucchini, carrots, broccoli, apples, and banana, but you can really use any fruits and vegetables that you have on hand.

APPLE TO ZUCCHINI MUFFINS
2 cups whole wheat flour
3/4 tsp baking soda
1/2 tsp salt
1/4 tsp nutmeg
1/4 tsp cinnamon
1/2 cup sugar
4 Tbsp. unsalted butter, softened
2 large eggs
1 tsp pure vanilla
1/2 cup broccoli florets, steamed
1 zucchini, shredded
2 carrots, peeled and shredded
1/2 avocado, optional
1 small apple, peeled and chopped
1 banana, sliced
1/8 cup apple juice
1/4 cup applesauce
1/4 cup plain Greek yogurt

1. Preheat oven to 375 degrees F. Combine flour, salt, nutmeg and cinnamon and set aside. Using a stand or handheld mixer, beat together sugar, butter, eggs, and vanilla. Mix well until light and fluffy.
2. Meanwhile, in a food processor or Vitamix, combine broccoli, zucchini, carrots, avocado, apple, banana, apple juice and applesauce. (No need to shred the zucchini or carrots if using a Vitamix.) Add the yogurt and fruit and veggie puree to the wet ingredients and beat well. Stir in the dry ingredients and mix until just combined.
3. Line muffin tin with muffin liners. Spoon the mixture into prepared pan. Bake at 375 for about 20-25 minutes, until tops are slightly brown and a toothpick or fork comes out clean. Allow to cool for 15 minutes. Makes approx. 24 regular-sized muffins, or 36 mini muffins.