Description
Delicious and wholesome ABC Muffins packed with apple, banana, and carrot for a naturally sweet and nutritious treat. These muffins are perfect for breakfast, snacks, or a healthy dessert, combining whole grains, flaxseed meal, and optional mix-ins like nuts and dried fruits to boost flavor and texture.
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 Oven: Preheat the oven to 350 degrees F to ensure it’s at the perfect temperature for baking the muffins evenly.
- 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 and make removal easier after baking.
- Mix 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 aside.
- Mix Wet Ingredients: In a separate large bowl, combine shredded carrots, mashed banana, applesauce, pure maple syrup, almond milk, olive oil, egg, and vanilla extract. Whisk well until the mixture is smooth. Using room temperature ingredients helps prevent the oil from coagulating.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients and gently mix with a wooden spoon until just combined and smooth. Avoid overmixing. Fold in any optional mix-ins such as chopped dates, raisins, walnuts, pecans, or hemp hearts if desired.
- Fill Muffin Cups: Evenly divide the batter between the prepared muffin liners, filling each about 2/3 full to allow room for rising during baking.
- Bake Muffins: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
- Cool Muffins: Remove muffins from the oven and transfer to a wire rack. Allow them to cool for at least 15 minutes before serving to let the texture set and flavors develop.
- Store Muffins: Store muffins in an airtight container or bag at room temperature for 1 day, then transfer to the refrigerator for up to 5 days. For longer storage, freeze in an airtight container or freezer bag for up to 3 months.
Notes
- To make gluten free: Replace the flour with a gluten free all-purpose flour blend.
- To boost protein: Add a scoop of unflavored protein powder, such as Vital Proteins collagen peptides, to the batter.
- To make mini muffins for children: Use a mini muffin pan with liners and reduce baking time to 14-18 minutes, checking for doneness with a tester.
- Freezing tip: Freeze muffins in an airtight container or freezer bag for up to 3 months for easy, ready-to-eat snacks.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack, Baking
- Method: Baking
- Cuisine: American
