Description
These ABC Muffins are a wholesome blend of apple, banana, and carrot, packed with nutrients from fruits, vegetables, whole grains, and flaxseed meal. Perfectly soft and moist, these kid-friendly muffins make an ideal breakfast or snack option, especially for busy parents looking to provide extra nourishment. They can be enjoyed by all ages and are delicious topped with almond butter or a drizzle of honey.
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: Set your oven to 350 degrees Fahrenheit to prepare it for baking the muffins evenly.
- Prepare muffin pan: Line a 12-cup muffin tin with muffin liners and spray the liners lightly with nonstick cooking spray to prevent the muffins from sticking.
- Mix the dry ingredients: In a large bowl, whisk together the all-purpose flour, white whole wheat flour, flaxseed meal, cinnamon, baking powder, baking soda, and kosher salt until thoroughly combined. Set this mixture aside.
- Mix the wet ingredients: In a separate large bowl, combine the shredded carrots, mashed banana, applesauce, pure maple syrup, almond milk (or milk of your choice), olive oil (or melted coconut oil), egg, and vanilla extract. Whisk these ingredients until smooth and well blended, ensuring ingredients are mostly at room temperature to prevent oil from coagulating.
- Combine wet and dry ingredients: Pour the dry ingredient mixture into the wet ingredients bowl. Mix gently with a wooden spoon until just combined and the batter is smooth. Avoid overmixing. Fold in any optional mix-ins like chopped dates, nuts, or hemp hearts if using.
- Bake the muffins: Spoon the batter evenly into the prepared muffin liners in the muffin tin. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and serve: Remove the muffins from the oven and transfer them to a wire rack to cool for at least 15 minutes. Serve warm or at room temperature, optionally topped with almond butter and a drizzle of honey.
- Storage: Store muffins in an airtight container at room temperature for up to 1 day. For longer storage, refrigerate up to 5 days or freeze in an airtight container or bag for up to 3 months.
Notes
- Use white whole wheat flour instead of all-purpose for a nuttier, more nutritious muffin.
- Make sure wet ingredients are mostly at room temperature to prevent the oil from coagulating when mixed.
- Optional mix-ins like chopped nuts, dates, raisins, or hemp hearts add texture and nutritional benefits.
- Almond butter and honey make excellent toppings for added flavor and moisture.
- To test doneness, insert a toothpick in the center of a muffin; it should come out clean or with a few moist crumbs.
- These muffins freeze well; thaw overnight in the fridge or warm gently before serving.
