Fruit Veggie Muffins

These Fruit Veggie Muffins are the ultimate wholesome treat, blending the natural sweetness of bananas, apples, and raisins with the heartiness of zucchini and carrots. Packed with fiber, vitamins, and just a touch of cinnamon spice, these muffins are a perfect balance of nutritious and delicious. The recipe uses plain yogurt for moisture, while optional walnuts add a satisfying crunch for texture lovers. Quick to prepare in just 15 minutes, these muffins bake up fluffy and flavorful, ready to fuel your mornings or serve as a healthy snack. Enjoy them warm from the oven or store them for meal-prep-friendly breakfasts all week long!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 0.5 teaspoons baking soda
• 1 teaspoons ground cinnamon
• 0.5 teaspoons salt
• 1 cup grated zucchini
• 1 cup grated carrot
• 1 cup mashed banana
• 0.5 cups chopped apple
• 0.75 cups brown sugar
• 0.5 cups plain yogurt
• 0.5 cups vegetable oil
• 2 pieces large eggs
• 1 teaspoons vanilla extract
• 0.5 cups raisins (optional)
• 0.5 cups walnuts (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the cups lightly.

Step 2

In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt until thoroughly combined.

Step 3

In another large bowl, combine the grated zucchini, grated carrot, mashed banana, and chopped apple. Stir well to mix the fruits and vegetables together.

Step 4

Add the brown sugar, plain yogurt, vegetable oil, eggs, and vanilla extract to the fruit and vegetable mixture. Stir until all wet ingredients are combined evenly.

Step 5

Gradually add the dry ingredients to the wet ingredients, folding gently until just mixed. Do not overmix; it’s okay if a few lumps remain.

Step 6

If using raisins and/or walnuts, fold them into the batter at this stage.

Step 7

Divide the batter evenly among the muffin cups, filling each about 3/4 full.

Step 8

Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

Step 9

Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.

Step 10

Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Nutrition Facts

Serving size	1536.1 grams (1536.1g)

Amount per serving	% Daily Value*
Calories	3403

Total Fat 158.20g	203%
Saturated Fat 23.60g	118%
Polyunsaturated Fat 67.30g
Cholesterol 379mg	126%
Sodium 1907mg	83%
Total Carbohydrate 468.70g	170%
Dietary Fiber 29.50g	105%
Total Sugars 217.60g
Protein 61.30g	123%

Vitamin D 139IU	694%
Calcium 637mg	49%
Iron 19mg	107%
Potassium 3615mg	77%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.2%

Protein: 6.9%

Carbs: 52.9%