Power Muffins

I made these for my kids and they disappeared pretty fast--I've made 2 batches in less than a week. They have fruits and veggies in them as well as whole wheat--healthy and yummy!

Ingredients:

1 cup whole wheat flour (I sifted mine because I grind my own wheat)

1 cup all purpose flour

1 tsp baking soda

1/2 tsp salt

1/4 tsp nutmeg

1/2 tsp cinnamon

1/2 cup sugar

4 Tbsp butter, softened

2 large eggs

1 tsp vanilla extract

1/2 cup brocolli florets, steamed

1 small zucchini, halved and chopped in 2 inch chunks, steamed with broccoli

1 1/2 medium carrot

1/2 medium Apple

1 medium banana

2 Tbsp apple juice

1/4 cup Applesauce, unsweetened

1/4 cup plain yogurt

Directions:

1. Preheat oven to 350 degrees

2. In a medium sized bowl, mix together flours, baking soda, salt, nutmeg and cinnamon (dry ingredients). Set aside.

3. In a mixer or a large bowl, mix the sugar, eggs, butter and vanilla (wet ingredients). Beat well and set aside. 

4. Shred carrots. If you don't want shreds in your muffin then combine your carrots with the rest of the fruits and veggies in the food processor in the next step.

5. In a food processor or Blend Tec blender mix up steamed broccoli, steamed zucchini, Apple, banana, apple juice, and applesauce. 

6. Combine fruit and veggie purée, carrots (if you want the shreds), and yogurt into the wet ingredient mix and beat until well mixed.

7. Finally, add the dry ingredients to the wet ingredients and stir just until incorporated.

8. Spray muffin pan with cooking spray unless yours does not need it--mine are silicone and do not need it.

9. Scoop the mixture into the holes. Fill each spot about 3/4 full.

10. For mini muffins bake in a 350 degree oven for 13-18 minutes. My oven is hot and only took 13 minutes.

11. For regular size muffins bake in a 375 degree oven for 20-25 minutes.

12. Bake until tops are slightly brown and a toothpick comes out clean or the bounce back when touched lightly. 

The original source for these muffins came from superhealthykids.com.