Apple Banana Carrot Muffins (ABC Muffins)
These apple banana carrot muffins (a.k.a. ABC muffins) are naturally sweetened with apples, bananas and carrots. Made with just 8 simple ingredients they are super simple to make and perfect for babies, toddlers and adults alike.
These ABC muffins make another addition to my Healthy Muffins for Toddlers and Babies series. We frequently have these as breakfast muffins in our house and the whole family loves them. They freeze really well and also make such a great lunchbox snack or easy grab-and-go option during the week.
What I love most about them is that the apples and carrots add so much natural moisture that you only need a small amount of oil. There's also no added sugar (also no maple syrup!), which makes them baby-friendly and perfect for baby-led weaning when served according to age
Other naturally sweetened muffin include these Carrot, Zucchini Banana Muffins, Sweet Potato Zucchini Muffins, or my Cottage Cheese Blueberry Lemon Muffins.
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Ingredients you'll need
- Banana: The riper the better here- I like using bananas with lots of brown spots for the best natural sweetness.
- Carrots: Peel before grating. They add a little veggie boost and keep the muffins nice and soft.
- Apple: No need to peel. You can use any variety you like, but sweeter apples like Gala or Pink Lady work especially well.
- Whole wheat flour: I like using whole wheat flour for a little extra fibre and nutrients, but regular white flour also works.
- Oil: Use a neutral oil like rapeseed or sunflower oil.
- Eggs: I use organic eggs from a local farmer whenever possible.
Step-by-step instructions
Here's a quick step-by-step with photos so you can see exactly how it comes together. You'll find the full printable recipe card down below.
Step 1: Whisk together the dry ingredients in a large bowl.
Step 2: Mash bananas, eggs and oil in a small bowl.
Step 3: Pour the wet ingredients into the dry and stir together with a spatula.
Step 4: Divide the batter into 12 muffin tins and bake for 20-23 minutes.
Picky eaters tip
- Grate carrots finely: Grate the carrot very finely so it blends more easily into the muffins. The apple doesn't need to be grated as finely since it softens more while baking, but finely grated carrot helps make the texture less noticeable for little picky eaters.
- Applesauce: If your little one is used to sweeter muffins or snacks, try serving these with a little unsweetened applesauce on top or on the side. It can help if they find them not sweet enough at first.
I share more little tips like this in my How to Get My Toddlers to Eat Veggies post.
Serving suggestions by age
Once your pediatrician has cleared mixed-ingredient foods, these muffins can be a lovely option from around 6 months onward, particularly for Baby-Led Weaning.
For more specific age-related serving suggestions- including how to serve muffins for 6-month-olds, 9-month-olds, and 12-month-olds check out our Healthy Muffins for Toddlers & Babies post.
Storage
- To store: Store the muffins in an airtight container in the fridge for up to 4 days.
- To freeze: They are perfectly freezer-friendly. Let them cool completely, then store in a freezer-safe container or bag for up to 3 months.
- To reheat: Let thaw at room temperature or warm briefly in the microwave for a few seconds until soft again.
FAQs
Yes, I recommend peeling the carrots before grating them since the peel can stay slightly firmer after baking. For the apples, there's no need to peel them- the skin softens while baking and blends nicely into the muffins. Plus, it saves time and adds a little extra fibre.
No, with these muffins, there's no need to squeeze out any moisture. The natural moisture from the apple and carrot is what helps keep these muffins soft and fluffy while also allowing you to use less oil in the batter.
More healthy muffin recipes
- Lemon, Blueberry Cottage Cheese Muffins
- Banana Carrot Zucchini Muffins
- Sweet Potato Zucchini Muffins
- High Fiber Muffins
Apple Banana Carrot (ABC) Muffins
Ingredients
- 1 ¼ cup (190 g) white, whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 7 oz (200 g) bananas (about 2 bananas)
- 2 eggs
- ⅓ cup (75 g) rapeseed oil *or other neutral oil of choice
- ¾ cup (100 g) carrots, peeled + grated (about 2 carrots)
- ¾ cup (100 g) apple grated (about 1 large apple, no need to peel)
Instructions
- Mash the bananas with a fork in a bowl or deep plate until smooth. Add the eggs and oil and whisk until fully combined.7 oz bananas , 2 eggs, ⅓ cup rapeseed oil
- In a separate bowl, whisk together all dry ingredients.1 ¼ cup white, whole wheat flour, 1 tsp baking powder
- Add the banana-mix, grated carrot and grated apple to the dry ingredients and stir until just combined.¾ cup carrots, peeled + grated, ¾ cup apple grated
- Spoon the batter into lined muffin tins (I like using a cookie scoop). Bake for 20-22 minutes, or until a toothpick inserted into the centre comes out clean. Let them cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Equipment
- 1 plate + bowl and fork
- 1 muffin tin with liners
- 1 wire cooling rack
- 1 mixing bowl
- 1 box grater
Notes
- Storage: in an airtight container in the fridge for up to 4 days, to freeze, let them cool completely, then store in a freezer-safe container or bag for up to 3 months, to reheat let thaw at room temperature or warm briefly in the microwave for a few seconds until soft again.
- Picky eaters tip:
- Grate carrots finely: Grate the carrot very finely so it blends more easily into the muffins and the texture is less noticeable.
- Applesauce: If your little one is used to sweeter muffins or snacks, try serving these with a little unsweetened applesauce on top or on the side. It can help if they find them not sweet enough at first.
