A Happy, Healthy Family


Whole Wheat Apple Veggie Muffins

A few weeks ago, I posted a recipe for Blueberry-Banana-Zucchini muffins. This recipe is a variation of that one, but I've used fresh apples and shredded yellow squash instead of zucchini and blueberries.

I've said it a million times, and I'll say it a million more--muffins are so versatile and, given the right ingredients, they don't have to be bad for you. These muffins combine whole grains, fruits, and vegetables and have no refined sugar or butter.

They're great for breakfast, a light lunch, or snack, and they freeze well and reheat beautifully in the microwave or oven.

Happy baking!

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Whole Wheat Apple Veggie Muffins
These whole wheat muffins are perfect for fall!
  • 1 1/2 c white whole wheat flour
  • 3/4 t aluminum-free baking powder
  • 3/4 t baking soda
  • 1/2 t salt
  • 1 t cinnamon
  • 2 bananas, mashed
  • 1/2 c raw honey
  • 1 large egg
  • 1/3 c coconut oil, melted
  • 1 t vanilla extract
  • 1 c shredded yellow squash
  • 1 c apple, peeled and diced
1. Preheat oven to 350 degrees Fahrenheit. Line muffin tins with parchment paper liners.2. In medium bowl, combine flour, baking powder, baking soda, salt, and cinnamon.3. In large bowl, combine bananas, honey, egg, oil, and vanilla.4. Mix flour mixture into banana mixture. Stir until just combined. Fold in squash and apples.5. Spoon into muffin tins, about 3/4 full. Bake in oven for 20-22 minutes or until tops spring back when pressed.
Prep time: Cook time: Total time: Yield: 18 muffins

Source: Adapted from Two Peas and Their Pod


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