ABC Muffins (apple, banana & carrot muffins!)
These nourishing, kid-friendly apple banana carrot muffins, also known as ABC muffins, are packed with nutrition thanks to fruit, veggies, whole grains, and flaxseed meal. The perfect muffins to bake for little kids who need extra nutrients in the morning or as a snack, great for busy mamas on the go, and delicious topped with almond butter. Adults, kids and babies will love these hearty muffins!
Servings 12 muffins
Calories 155cal
Ingredients
- Dry ingredients
- 1 cup (120g) all purpose flour (or sub white whole wheat flour for a more hearty muffin)*
- ½ cup (57g) white whole wheat flour
- ¼ cup (30g) flaxseed meal
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- Wet ingredients
- 1 cup shredded carrots (from about 2 large carrots)
- 1 overripe spotty medium to large banana, mashed
- ½ cup (125g) applesauce (cinnamon applesauce is delicious)
- ⅓ cup (104g) pure maple syrup
- ¼ cup (60g) unsweetened vanilla almond milk (or milk of choice)
- ¼ cup (50g) extra-virgin olive oil (or melted and cooled coconut oil)
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- Optional mix-ins
- ½ cup chopped dates or raisins
- ½ cup chopped walnuts or pecans
- 3 tablespoons hemp hearts, for a protein boost
Instructions
- Preheat the oven to 350 degrees F.
- Prepare muffin pan: Line a 12-cup muffin tin with muffin liners and spray the inside of the liners with nonstick cooking spray to prevent sticking.
- Mix the dry ingredients: In a large bowl, whisk together the flour, white whole wheat flour, flaxseed meal, cinnamon, baking powder, baking soda and salt until well combined. Set aside.
- Mix the wet ingredients: In a separate large bowl, add the carrots, mashed banana, applesauce, pure maple syrup, milk of choice, oil, egg and vanilla extract. Whisk together until well combined. Make sure most of your ingredients are at room temperature to avoid the oil coagulating.
- Combine wet and dry ingredients: Add the dry ingredients to the wet ingredients and mix together with a wooden spoon until just combined and smooth. Fold in any optional mix-ins (I love chopped toasted walnuts in these muffins!).
- Bake the muffins: Evenly divide the batter between the muffin liners. Bake muffins for 20 to 25 minutes until a tester comes out clean.
- Allow muffins to cool on a wire rack for at least 15 minutes before enjoying! These are delicious with almond butter and a drizzle of honey on top.
- To store: Store muffins in an airtight bag or container for 1 day, then transfer to the fridge for up to 5 days. Store in an airtight container or bag in the freezer for up to 3 months.
Notes
*To make gluten-free: Replace the flour with a GF all purpose flour.
To boost the the protein: I think you could get away with adding a scoop of protein powder to these. My fav is Vital Proteins collagen peptides because it is unflavored. Let me know if you have any favorites in the comments below.
To make mini muffins for babies/littles: Divide the batter into a mini muffin pan that’s been lined with mini muffin liners and sprayed with nonstick cooking spray. Bake for 14 to 18 minutes until a tester comes out clean.
See how to freeze these muffins in the blog post.
Nutrition
Serving: 1muffin | Calories: 155cal | Carbohydrates: 23.4g | Protein: 2.7g | Fat: 5.9g | Saturated Fat: 0.8g | Fiber: 2.3g | Sugar: 8.6g