Organic Fruit & Veggie Vegan Muffin Recipe
Posted at 1:13 am , on April 20, 2019
I’m always trying to find ways to incorporate veggies and fruits into my sons diet. He’s such a picky eater, and also has some texture issues, along with some food allergies!
When I first started transitioning my family to organic food, I asked for advice from my Facebook Followers. One of them sent me this recipe they had used with their kids. I think she originally got it from Super Healthy Kids website. I’ve tweaked a few things in the recipe…..
These muffins were a hit! I used all organic/ natural and vegan ingredients. My son is deathly allergic to eggs, so I used a tapioca powder egg substitute. He is also sensitive to apples so I substituted pears and pear juice/sauce for those.
I used colorful mini muffin papers too to make it fun!
My boss is my biggest fan when it comes to these things. She loved them so much she went and bought me all the ingredients just so I could make batches for just her.
This is a great snack for the kiddos and adults , without the guilt. They are very light and don’t give you that “Omg I’m so full!” Feeling. They are a great energy boost too!
These muffins freeze really good too!! I keep them stored in an air tight container in the fridge though, because they don’t last very long in my home. Haha!
Let me know what you think!
Organic Fruit & Veggie Vegan Muffins
- 2 cups flour, whole wheat
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/2 cup sugar
- 1/2 cup ground flaxseed
- 1/2 cup chia seeds
- 4 tablespoon butter, unsalted
- 2 large eggs (tapioca powder substitute)
- 1 teaspoon vanilla extract
- 1/2 cup broccoli, florets
- 1 small zucchini
- 1 1/2 medium carrot
- 1/2 medium apple (pear)
- 1 medium banana
- 2 tablespoon apple juice (pear juice)
- 1/4 cup applesauce, unsweetened
- 1/4 cup yogurt, plain
Preheat oven to 350 degrees F.
In a medium size bowl, mix together flours, baking soda, salt, nutmeg, and cinnamon. Set aside.
In a mixer or another bowl, mix the sugar, butter, eggs (egg substitute) and vanilla. Beat well.
In a food processor, combine steamed broccoli, zucchini, apple, banana, apple (pear) juice, and applesauce (pearsauce). 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.
Spray muffin tin 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-muffins
For 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.