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ABC Muffins
x 1
Apple, banana and carrot muffins made with whole grains and flaxseed meal. Kid-friendly and freezer-friendly.
Make SURE the ingredients are room temp - especially if using coconut oil (the cold eggs and milk will make it harden).
For mini muffins, one recipe makes 24 muffins - bake ~14 minutes. Double to fill two trays!
Line a 12-cup muffin tin with muffin liners and spray the inside of the liners with nonstick cooking spray.
In a large bowl, whisk together the dry ingredients until well combined. Set aside.
Wet ingredients
Ingredients
1 cups shredded carrots from about 2 large carrots
1 banana overripe, spotty, mashed
1/2 cups applesauce cinnamon applesauce optional
1/3 cups pure maple syrup
1/4 cups unsweetened vanilla almond milk or milk of choice
1/4 cups extra-virgin olive oil or melted and cooled coconut oil
1 egg large, at room temperature
2 teaspoons vanilla extract
Preparation
In a separate large bowl, add the wet ingredients and whisk together until well combined. Make sure most ingredients are at room temperature to avoid oil coagulating.
Optional mix-ins
Ingredients
1/2 cups chopped dates or raisins
1/2 cups chopped walnuts or pecans toasted if desired
3 tablespoons hemp hearts for a protein boost
1 scoop protein powder
Preparation
Fold in any optional mix-ins into the batter.
Assembly and bake
Preparation
Add the dry ingredients to the wet ingredients and mix with a wooden spoon until just combined and smooth.
Evenly divide the batter between the muffin liners.
Bake 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 make mini muffins, bake in a mini muffin pan for 14 to 18 minutes until a tester comes out clean.