Abc Muffins
Start your morning with a burst of wholesome flavor by whipping up these irresistible ABC Muffins—an easy-to-make treat packed with apples, bananas, and carrots! These moist and fluffy muffins blend the natural sweetness of ripe banana and grated apple with the subtle warmth of cinnamon, making them a delightful breakfast or snack option. Whole grated carrots add a boost of nutrients, while optional add-ins like chopped nuts or dried cranberries provide a customizable texture and flavor. Perfectly balanced and incredibly simple to prepare in just 15 minutes, this recipe yields 12 muffins that are ideal for meal prepping or enjoying fresh out of the oven. Whether you’re looking for a kid-friendly snack or a grab-and-go breakfast, these ABC Muffins are a must-try!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoons salt
- 0.5 cups granulated sugar
- 0.25 cups brown sugar, packed
- 0.33 cups vegetable oil
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 large ripe banana, mashed
- 1 cup apple, grated
- 1 cup carrots, grated
- 0.25 cups milk
- 0.5 cups chopped nuts (optional)
- 0.5 cups raisins or dried cranberries (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease with cooking spray.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
In a medium bowl, combine the granulated sugar, brown sugar, vegetable oil, and vanilla extract. Mix until smooth.
Add the eggs to the sugar mixture and beat until well combined.
Stir in the mashed banana, grated apple, and grated carrots. Mix until evenly distributed.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined; do not overmix.
If using, gently fold in the chopped nuts and raisins or dried cranberries.
Evenly distribute the batter into the prepared muffin tin, filling each cup about three-quarters full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or store in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2940 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.8 g | 147% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 44.4 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 2258 mg | 98% | |
| Total Carbohydrate | 457.7 g | 166% | |
| Dietary Fiber | 30.6 g | 109% | |
| Total Sugars | 263.7 g | ||
| Protein | 49.7 g | 99% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 421 mg | 32% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 3057 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
