The ABC Muffins I Make for Kids - Apple, Banana & Carrot
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 12
- Calories
- 155 kcal
- Carbs
- 23.40 g
Ingredients
- 1 cupall purpose flour (or substitute with white whole wheat flour)
- ½ cupwhite whole wheat flour
- ¼ cupflaxseed meal
- 1 teaspooncinnamon
- 1 teaspoonbaking powder
- ½ teaspoonbaking soda
- ½ teaspoonkosher salt
- 1 cupshredded carrots (from about 2 large carrots)
- 1 mediumripe banana (mashed)
- ½ cupapplesauce (cinnamon applesauce is delicious)
- ⅓ cuppure maple syrup
- ¼ cupunsweetened vanilla almond milk
- ¼ cupextra-virgin olive oil (or melted coconut oil)
- 1 largeegg (at room temperature)
- 2 teaspoonsvanilla extract
- ½ cupchopped dates or raisins (optional)
- ½ cupchopped walnuts or pecans (optional)
- 3 tablespoonshemp hearts (for a protein boost, optional)
Instructions
- 1
Preheat the oven to 350 degrees F.
- 2
Line a 12-cup muffin tin with muffin liners and spray the inside of the liners with nonstick cooking spray to prevent sticking.
- 3
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.
- 4
In a separate large bowl, add the shredded carrots, mashed banana, applesauce, pure maple syrup, almond milk, olive oil, egg, and vanilla extract. Whisk together until well combined.
- 5
Add the dry ingredients to the wet ingredients and mix together with a wooden spoon until just combined. Fold in any optional mix-ins.
- 6
Evenly divide the batter between the muffin liners. Bake for 20 to 25 minutes until a tester comes out clean.
- 7
Allow muffins to cool on a wire rack for at least 15 minutes before enjoying. Store in an airtight container.