Description
Wholesome ABC Baby Muffins combining the natural sweetness of apples, bananas, and carrots, perfect for little tummies and busy mornings.
Ingredients
Scale
- 1 cup mashed very ripe banana (about 2–3 small bananas)
- ½ cup shredded apple (about 1 small apple)
- ¼ cup shredded carrot (about 1 small carrot)
- ¾ cup milk (or almond/oat milk)
- ¼ cup melted unsalted butter (or coconut oil)
- 1 large egg (or flax egg)
- 1 teaspoon pure vanilla extract
- 1 cup whole wheat flour (or almond flour)
- ½ cup rolled oats
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt
Instructions
- Preheat your oven to 375°F (190°C) and grease a 24-cup mini muffin pan with nonstick spray.
- In a medium mixing bowl, combine the mashed bananas, shredded apple, shredded carrot, milk, slightly cooled melted butter, egg, and vanilla. Stir until well blended.
- In the same bowl, gently stir in the flour, oats, cinnamon, baking powder, baking soda, and salt. Make sure not to overmix.
- Divide the batter among the prepared muffin pan, filling each cup to the edge.
- Place your muffin pan in the preheated oven and bake for 16-20 minutes, until a cake tester comes out clean.
- Let the muffins cool in the pan for a few minutes and then transfer them to a wire rack.
Notes
These muffins are ideal for storage and can last up to 3 days at room temperature, a week in the fridge, or up to 3 months in the freezer.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini muffin
- Calories: 80
- Sugar: 5g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg