🧁 ABC Muffins: Apples, Bananas & Carrots for the Win!

Looking for a quick, wholesome breakfast or an easy, nourishing snack for your kids (or yourself)? These ABC Muffins—made with apples, bananas, and carrots—are a total crowd-pleaser. Moist, naturally sweetened with maple syrup, and packed with cozy spices and whole grains, they’re the perfect bite-sized way to fuel your day.

We love how these muffins sneak in a little extra fruit and veg, making them a great option for picky eaters. Plus, they come together quickly and freeze beautifully—so you can make a batch and have healthy snacks all week long.

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🕒 Prep Time:

15 minutes active
20 minutes bake

Yields: 12 muffins
Contains: Wheat, Almond, Egg
Pantry: Milk or milk substitute

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🍎 Ingredients:

Produce:

• 1 cup apple, peeled and grated

• 1 cup carrot, peeled and grated

• 2 overripe bananas, mashed to a smooth pulp

Wet Ingredients:

• 2 eggs

• 1/4 cup real maple syrup

• 1/4 cup avocado oil

• 1/4 cup milk or milk substitute

Dry Ingredients:

• 1 1/4 cups whole wheat flour

• 1/4 cup almond flour

• 1/2 cup rolled oats

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1/2 tsp cinnamon

• 1/4 tsp allspice

• 1/4 tsp ground ginger

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🍽️ Let’s Make Muffins!

1. Preheat your oven to 375°F. Line a 12-cup muffin tin with paper liners or grease well.

2. Grate & mash. Grate your apple and carrot. Mash the bananas until smooth. For quicker ripening, freeze your bananas overnight and thaw before using—this softens them perfectly!

3. Squeeze it out. Place the apple and carrot in a strainer and squeeze out as much liquid as possible (this keeps your muffins light and fluffy).

4. Mix wet ingredients. In a large bowl, whisk together the apple, carrot, bananas, eggs, maple syrup, oil, and milk until smooth.

5. Add dry mix. Stir in the dry mix just until combined—don’t overmix.

6. Bake. Divide the batter evenly among the muffin cups, filling each about ¾ full. Bake for 17–20 minutes, or until golden and a toothpick inserted in the center comes out clean.

7. Cool & enjoy! Let muffins cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.

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👩🍳 Pro Tip:

Make a double batch of the dry mix and store it in an airtight jar. Then, next time you want muffins, just grab a cup and a half and mix with the wet ingredients!

Want more local, seasonal recipes from our kitchen to yours? Stay tuned for more healthy bites from the Spade & Spoon Team. And in the meantime, check out our local meal kits delivered @spadespoon.com

 

 

 

 

 

 

 

 

 

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🔢 Nutrition Per Muffin (approximate):

• Calories: 158

• Protein: 5g

• Fat: 7g

• Carbohydrates: 21g

• Fiber: 3g