It’s me, the Muffin Queen, and I’ve got a brand new recipe for you that has become a staple in our house. I wanted to make a super nutrient-dense muffin for my three kiddos to enjoy for easy breakfasts and snacks, and figured out how to easy pack in tons of fruits and veggies.
As the name suggests, these apple banana carrot muffins (aka ABC muffins) do just that! The fruits and veggies not only add lots of nutrients, but they also add a lovely natural sweetness and moisture. Pus, kids won’t ever guess what’s in them. I added a little extra sweetness with pure maple syrup, plus hearty omega-3s and fiber from flaxseed meal.
These baby and kid-friendly muffins make the perfect on the go snack, and can easily be frozen and reheated during busy weeks. Tony and I love these with almond butter on top, too (no, they’re not just for kiddos!) Bake up a batch and share with the family this week.
Ingredients in these apple, banana, carrot muffins
We’re packing these tender muffins with fruits, veggies, and whole grains to keep them deliciously hearty. Here’s what you’ll need to make them:
- Flour: I like to use a mix of all purpose flour and white whole wheat flour to keep them nice and fluffy. You can also use ALL white whole wheat flour for a heartier option.
- Flaxseed meal: add a boost of omega-3s, fiber, vitamins, and minerals with flaxseed meal.
- Fruits & veggies: these muffins get their moisture and even more nutrients from fresh carrots, banana, and applesauce. I love using cinnamon applesauce for extra flavor!
- Maple syrup: a little pure maple syrup adds the perfect amount of sweetness (along with the ripe banana).
- Milk: feel free to use any milk you’d like. I typically use unsweetened vanilla almond milk.
- Oil: keep the muffins moist with extra-virgin olive oil or melted and cooled coconut oil.
- Egg: you’ll need 1 egg to help them bake up properly.
- Baking staples: don’t forget the vanilla extract, cinnamon, baking powder AND baking soda, and a little salt.
Try these yummy mix-ins
Boost the protein, healthy fats, or flavor in these ABC muffins with:
- Hemp hearts
- Chopped walnuts or pecans
- Chopped dates or raisins
Can I make them vegan or gluten-free?
- To make them gluten-free: simply use a gluten-free all-purpose flour.
- To make them vegan: I haven’t tested these using an egg alternative, but feel free to try using 1 flax egg and let me know how they turn out.
An easy way to add more 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.
Make mini muffins for littles
I love making baby-friendly apple, banana, carrot muffins by turning them into mini muffins! Here’s how:
- Make the batter as directed in the recipe.
- 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.
Celebrate with kid-friendly cupcakes
These kiddo and baby-friendly apple, banana, and carrot muffins would make the perfect cupcakes for celebrating! Add a fun frosting like this one to give little ones for special occasions.
How to freeze these apple, banana & carrot muffins
Freeze this muffins to have nourishing, on-the-go breakfasts any day of the week! Simply wrap muffins individually and place them in an airtight container or freezer-safe bags. When you’re ready to enjoy them, reheat them for 30-45 seconds in the microwave or simply thaw them at room temperature.
More muffin recipes you’ll love
Get all of my muffin recipes here!
I hope you love these kid and baby-friendly apple, banana, carrot muffins! If you make them be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!
The
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
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!
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
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Preheat the oven to 350 degrees F.
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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.
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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.
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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.
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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!).
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Bake the muffins: Evenly divide the batter between the muffin liners. Bake muffins for 20 to 25 minutes until a tester comes out clean.
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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.
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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.
Recipe Notes
To boost 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: 1muffinCalories: 155calCarbohydrates: 23.4gProtein: 2.7gFat: 5.9gSaturated Fat: 0.8gFiber: 2.3gSugar: 8.6g
Recipe by: Monique // Ambitious Kitchen | Photography by: Eat Love Eats
