Back to School Recipe: Fruit and Veggie Muffins

Posted On Sep 9, 2015 By Erin Kuh, MBA, RD

Back to School Recipe: Fruit and Veggie Muffins

Grab 'n go breakfasts don't have to consist of pastries, cereal bars, and store-bought waffles. Bake a batch of these nutrient-packed muffins on the weekend and pair with fresh fruit, a hard-boiled egg, or yogurt for a quick and energizing breakfast, fit for the whole family. These moist slightly sweet muffins are a great way to sneak in more fruits and vegetables to your kids', and your own, diet. They also make for a great afterschool snack and freeze well for serving later.

Fruit 'n Veggie Muffins

Servings: 12 muffins

Fruit and Veggie Muffins


  • 2 ripe bananas
  • 2-3 large handfuls of baby spinach, kale, or chard
  • 1/2 cup shredded carrots
  • 1 medium peach, including skin
  • 1/3 cup sugar
  • 1 egg
  • 1/4 cup olive or flaxseed oil
  • 1 ½ cups whole wheat flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/8 tsp salt


  1. Preheat oven to 350 degrees.
  2. Place bananas through oil in a blender and mix until smooth.
  3. Add dry ingredients and blend until well combined.
  4. Spoon ¼ cup batter into muffin pan.
  5. Bake for 20-25 minutes or until toothpick inserted comes out clean.