Best 3 Fruit Veggie Muffins Recipes

Start your day with a burst of flavor and nutrition with these delectable Fruit and Veggie Muffins. Perfect for breakfast, snacks, or lunch boxes, these muffins are packed with the goodness of fresh fruits and vegetables, making them a wholesome and satisfying treat. Choose from a variety of muffin recipes, each offering a unique blend of sweet and savory flavors. Whether you prefer classic blueberry muffins, moist carrot muffins with a hint of cinnamon, or indulgent chocolate zucchini muffins, there's a recipe here to suit every taste. With easy-to-follow instructions and a few simple ingredients, you can whip up a batch of these delicious and nutritious muffins in no time. So gather your ingredients, preheat your oven, and get ready to indulge in the delightful world of Fruit and Veggie Muffins.

Check out the recipes below so you can choose the best recipe for yourself!

MAGIC FRUIT-AND-VEGGIE CUPCAKES

Magic Fruit-and-Veggie Cupcakes image

Provided by Melissa d'Arabian : Food Network

Categories dessert

Time 44m

Yield 24 mini cupcakes

Number Of Ingredients 18

Ingredients

Nonstick cooking spray (optional)
1/2 cup all-purpose flour
1/2 cup whole-wheat flour
1 tablespoon soy flour
2 tablespoons wheat germ
1/2 cup bran flakes cereal or old-fashioned oats (or a combination)
1/4 cup ground flax seeds
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
Pinch of salt
1 large egg
1/4 cup packed light brown sugar, plus more for topping (optional)
2 tablespoons extra-virgin olive oil
1 teaspoon vanilla extract
2/3 cup plus 1 tablespoon whole milk
3/4 cup grated or finely chopped vegetables (carrots, zucchini and/or spinach)
3/4 cup grated or finely chopped fresh or dried fruit (apples, pears, pineapple and/or raisins)

Steps:

Preheat the oven to 350 degrees. Line a 24-cup mini muffin pan with paper liners or mist with cooking spray.
Whisk the flours, wheat germ, bran flakes, flax seeds, baking soda, baking powder, cinnamon and salt in a large bowl; set aside. Beat the egg and brown sugar in a medium bowl with a wooden spoon until smooth. Add the olive oil, vanilla, milk, vegetables and fruit and mix well. Pour the wet ingredients into the dry mixture and stir just until blended.
Spoon the batter into the prepared pan, filling each cup about three-quarters of the way. Sprinkle the tops with brown sugar, if desired. Bake for 20 to 24 minutes. Remove from the pan and cool on a rack.

FRUIT & VEGGIE MUFFINS

Fruit & Veggie Muffins image

My mother-in-law tried these at an AgShow. She raved how good they are. I haven't tried them myself yet. They certainly sound hearty!

Provided by French Lavender

Categories Quick Breads

Time 1h

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 12

Ingredients

2 cups shredded shredded cored unpeeled apples
1 1/3 cups sugar
1 cup chopped cranberries
1 cup shredded carrot
1 cup chopped walnuts
2 1/2 cups flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
2 large eggs, beaten at room temperature
1/2 cup vegetable oil

Steps:

Preheat oven to 375 degrees F.
Grease 12 muffin cups or line with paper liners.
In a large bowl, mix apples and sugar well.
Add cranberries, carrots and nuts.
Stir gently to combine.
Sift together dry ingredients.
Add to apple mixture and stir well.
Stir in eggs and oil.
Mix gently, but thoroughly.
Divide batter evenly among muffin cups.
Bake 25-30 minutes.
Cool 5 minutes.
Remove to wire rack.

Nutrition Facts : Calories 356.9, Fat 16.6, SaturatedFat 2.1, Cholesterol 35.2, Sodium 311.7, Carbohydrate 48.8, Fiber 2.7, Sugar 25.5, Protein 5.4

FRUIT & VEGGIE MUFFINS

FRUIT & VEGGIE MUFFINS image

Categories Fruit

Yield 20-24

Number Of Ingredients 16

Ingredients

ngredients
1 cup - flour, whole wheat
1 cup - flour, all-purpose
3/4 tsp - baking soda
1/2 tsp - salt
1/4 tsp - nutmeg
1/4 tsp - cinnamon
3/4 cup - sugar
4 tbsp - butter, unsalted
2 large - egg
1 tsp - vanilla extract
1/8 cup - apple juice
1/4 cup - applesauce, unsweetened
1 medium - carrots, raw
2 1/2 cup - fruit and veggie puree
1/4 cup - yogurt, plain

Steps:

Preheat oven to 375 degrees F. Mix together dry ingredients in a bowl. Set aside. Mix the sugar, butter, eggs and vanilla in a mixer. Beat well Combine produce, apple juice, and apple sauce in a food processor and pulse until thoroughly mixed. Combine the puree, carrots, and yogurt, into the butter mixture and beat until mixed. Finally, add the dry ingredients and mix just until combined and wet. Scoop the mixture into a prepared muffin pan Bake them in a 375 degree oven for about 20 minutes for regular size muffins, and 350 for 20 minutes for mini-muffins. Bake until the tops are slightly brown and a toothpick comes out clean or they bounce back when you touch them with your finger. These freeze great! Put them in a freezer-safe bag and freeze for up to 3 months. Yields: 36 Mini-Muffins or 20-24 regular-size muffins (You can make regular size muffins, but they turn out better as mini-muffins because they are smaller and take less time to bake)

Tips:

Prepare your ingredients in advance. This will help you save time and ensure that you have everything you need before you start baking.
Use ripe fruit and vegetables. This will give your muffins the best flavor and texture.
Don't overmix the batter. Overmixing can make your muffins tough.
Fill the muffin cups about 2/3 full. This will prevent them from overflowing.
Bake the muffins until a toothpick inserted into the center comes out clean. This usually takes about 20-25 minutes.
Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Conclusion:

Fruit and veggie muffins are a delicious and healthy snack or breakfast option. They are also a great way to get your kids to eat their fruits and vegetables. With so many different variations to choose from, there's sure to be a recipe that everyone will enjoy. So next time you're looking for a healthy and tasty treat, give fruit and veggie muffins a try!