It's easy to remember what goes into ABC Muffins - apples, bananas and carrots! A healthy snack for the lunchbox or on-the-go, these muffins are made with wholemeal flour and are sweetened with runny honey and brown sugar. Delicious.
I love how versatile muffins can be and that just by using the right ingredients, they can be healthy and nutritious too! This is especially helpful if you're finding it hard to get fruit or veggies into the kids, with a delicious, easy-to-eat muffin the perfect way of serving them up.
For this recipe, the natural honey and brown sugar adds a bit of sweetness, and the cinnamon gives the muffins extra flavour (but if you're not a fan, you can always leave it out). In winter I love mine warm from the oven with a little bit of butter or drizzle of honey.
My ABC Muffins were inspired by my other healthy, savoury muffin recipes, like my Cheesy Monster Muffins and my Ham, Cheese and Corn Muffins. They are all quick and super easy to make!
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Ingredient notes:
- Apples: Most types of apples will work, but depending on which kind they are, they may alter the taste (and the amount of liquid in the mixture).
- Bananas: This recipe is a great way to use up those brown bananas that no one wants to eat anymore.
- Carrots: Carrots are packed full of all sorts of goodness, but they can be quite hard for little ones to eat. By cooking them in a muffin, you're able to soften them up and make them more accessible for kids.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat the oven to 180°C fan bake. Line a 12 pan muffin tin or mini loaf tin with baking paper squares or muffin cases. Add the butter, honey, milk, bananas and egg to a blender and blitz until smooth.
To a large mixing bowl, add the brown sugar, baking soda, baking powder, cinnamon and whole meal flour then whisk together.
Pour in the blender liquid, then mix until just combined.
Add the grated carrot and apple then gently fold together. Spoon the mixture into the prepared muffin tins. Bake for 35 minutes or until cooked through.
Recipe FAQs:
You sure can! Just be aware that it could change the consistency of the muffins.
The great thing about this recipe is that you can almost add in anything you want. Zucchini is delicious in muffins (just make sure you squeeze out the excess water before adding to the mixture), as well as baby spinach or broccoli.
Yes, you can. Just substitute the milk and the butter for your usual dairy-free ingredients - for example almond milk and an olive oil spread.
Storage:
Store ABC Muffins in an airtight container in the fridge for up to three days.
ABC Muffins can also be frozen. Store in an airtight container or freezer bag in the freezer for up three months. Defrost completely before eating.
Top tips:
When you're using fruit and vegetables in baking, it can create a lot of extra liquid in the mixture. So, you might want to squeeze the grated apple and carrot (or whatever fresh ingredients you're using) in a clean, dry tea towel before adding it to the muffin mix.
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ABC Muffins
A healthy snack for the lunchbox or on-the-go, these muffins are made with wholemeal flour and are sweetened with runny honey and brown sugar.
Ingredients
- 100g butter, softened
- ¼ cup runny honey
- 1 cup milk
- 2 bananas
- 1 egg
- ¼ cup brown sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 ½ cups wholemeal flour
- 2 carrots, peeled and grated
- 2 apples, grated
Instructions
- Preheat the oven to 180°C fan bake. Line a 12 pan muffin tin or mini loaf tin with baking paper squares or muffin cases.
- Add the butter, honey, milk, bananas and egg to a blender and blitz until smooth.
- To a large mixing bowl, add the brown sugar, baking soda, baking powder, cinnamon and wholemeal flour then whisk together.
- Pour in the blender liquid, then mix until just combined. Add the grated carrot and apple then gently fold together.
- Spoon the mixture into the prepared muffin tins.
- Bake for 35 minutes or until cooked through.
Notes
- If you want the carrot and apple pieces even smaller, you could use the fine edge of the grater.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 150Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 26mgSodium: 166mgCarbohydrates: 23gFiber: 2gSugar: 12gProtein: 3g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Teresa says
I would like to share these with my baby but she's under 1 so can't have honey. What's the best substitute?
Vanya Insull says
You could just leave it out if you like? It might just mean they are a bit drier, but you could give it a go.
Christie Weir says
Will the recipe work for a cake instead of muffins?
VJ cooks says
Oh I haven't tried that sorry. You would need to adjust the cooking time to ensure a cake was cooked all the way through.