Super Delicious Veggie Muffins

I like to think of myself as a fairly healthy person .. I think of myself as having a healthy family ... Eating a pretty balanced diet of fresh (ish) fruits, veggies and other foods ...

Don't get me wrong we love our fair share of donuts, soda/ juice, candy, and yummy sweet goodies (some of which we indulge others we don't but "on occasion"!)

But I got to thinking that in the chaos of life and trying to do everything for everyone all the time  .. kids .. home school and networking and every thing that happens in between .. that my kids were probably not getting the needed servings of fruits and veggies during the day.

We always have a good serving of a tastey veg with our dinner but during the day I catch myself allowing things I know aren't always the best for the sake of ease, clean up, time ... I don't always afford all the thought towards what is healthiest.

I challenged myself to a few more healthy, fun choices at lunch .. which also challenged my menu/ meal planning .. which, is good because I am not a great meal planner..

To start off my "Super Delicious Lunch" challenge we decided to try a veggie muffin ...
We LOVED this muffin ... it was moist (we did add extra liquid from a left over AM fruit/veg shake) .. didn't rise like a normal soft muffin .. but it was sooo tastey and the kids had no idea it was full of sweet fresh veggies!

The great thing about this recipie is that you can use about any fruit or veggie thats sitting in your fridge or on your counter waiting to be used ... we all know you have them!

Heat oven to 350 degrees F
1 cup whole wheat flour
1 cup all purpose flour
3/4 tsp baking soda
1/2 tsp salt
1/4 tsp nutmeg
1/4 tsp cinnamon
1/2 cup sugar
4 tblsp unsalted butter
2 lrg eggs
1 tsp vanilla
1/2 cup steamed broccoli
1 zuccini
2 carrots
2 med apples
1 banana
1/8 cup juice (we used fresh squeezed oj)
1/4 cup applesauce (we used left over breakfast shake)
1/4 cup greek yogurt

Heat over to 375 degrees F
In med bowl mix together flours, baking soda, salt, nutmeg, cinnamon. Set aside.
Soften butter.
In second bowl mix sugar, butter, eggs and vanilla. Mix well.
In mixer or food processor combine steamed broccoli, zucchini, apple, banana, juice and applesauce mixture. Pulse until thoroughly mixed.
Combine veggie puree and yogurt into the wet mixture. Mix until blended.
Add the dry ingredients to the wet and combine until wet.
Place wrappers into muffin tins or spray with cooking spray
Scoop mixture into prepared pans .. 3/4 of the way full
Bake at 375 degrees F for 20-25 mins.
Bake until tooth pick comes out clean.
* Original poster of this recipe www.superhealthykids.com says that large muffins may be moist inside and if so bake mini muffins at 350 degrees F for 15-20 mins * Our muffins were moist but "just the right moist" as my 8 year old would say!