ABC Mini Muffins (Apple, Banana, and Carrot) Recipe
These ABC Mini Muffins combine the natural sweetness of apple, banana, and carrot into a moist, flavorful bite-sized treat. Perfect for breakfast, snacks, or packed lunches, these muffins are an easy and wholesome way to enjoy fruits and veggies with a hint of cinnamon and maple syrup.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 24 mini muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
Wet Ingredients
- ¾ cup very ripe mashed banana (around 2 medium bananas)
- ½ cup peeled grated apple (1 small apple)
- ⅓ cup grated carrot (around 1 medium carrot)
- ¼ cup butter (melted and slightly cooled)
- 2 eggs
- 2 teaspoons vanilla bean paste
- ½ cup maple syrup
Instructions
- Prepare dry ingredients: Whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and salt in a mixing bowl until evenly combined.
- Mash banana: Peel and mash the very ripe bananas thoroughly until the mixture is smooth with no chunks remaining.
- Combine wet ingredients: In a separate mixing bowl, whisk together the mashed banana, grated apple, grated carrots, melted and slightly cooled butter, eggs, vanilla bean paste, and maple syrup until fully incorporated.
- Combine wet and dry: Add the dry ingredients to the wet ingredients and fold gently until just combined. Avoid over-mixing the batter to keep the muffins tender.
- Prepare muffin tin: Grease a mini muffin tin with olive oil cooking spray to prevent sticking, and evenly distribute the batter into the 24 mini muffin cups using a mini cookie scoop.
- Bake muffins: Bake in a preheated oven at 350°F (175°C) for 16-18 minutes or until a toothpick inserted into the center comes out clean.
- Cool muffins: Remove the muffins from the oven and allow them to cool in the pan for 5 minutes, then transfer them to a wire cooling rack to cool completely before serving.
Notes
- Use very ripe bananas for natural sweetness and moisture.
- Do not over-mix the batter to avoid dense muffins.
- You can substitute maple syrup with honey if preferred.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Mini muffin pans yield 24 small muffins; use regular muffin pans for larger muffins and adjust baking time accordingly.
