ABC Mini Muffins Recipe

Introduction

These ABC Mini Muffins are a delicious and wholesome treat packed with banana, apple, and carrot. Perfectly sized for snacking or lunchboxes, they offer a moist texture with natural sweetness from maple syrup. Enjoy a flavorful bite that’s as nutritious as it is tasty.

Ingredients

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• 1 teaspoon cinnamon
• ¼ teaspoon salt
• 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 extract
• ½ cup maple syrup

Instructions

1. Step 1: Whisk together the flour, baking powder, baking soda, cinnamon, and salt in a mixing bowl.
2. Step 2: Mash the banana very well until no chunks remain.
3. Step 3: In a separate mixing bowl, whisk together the mashed banana, grated apple, grated carrot, melted butter, eggs, vanilla extract, and maple syrup.
4. Step 4: Add the dry ingredients to the wet ingredients and mix until just combined. Do not over mix the batter.
5. Step 5: Grease a mini muffin tin with olive oil cooking spray and distribute the batter evenly using a mini cookie scoop.
6. Step 6: Bake the mini muffins at 350 degrees Fahrenheit for 16-18 minutes, or until a toothpick inserted comes out clean.
7. Step 7: Allow the muffins to cool for 5 minutes in the pan, then transfer them onto a wire cooling rack to cool completely.

Tips & Variations

• For extra moisture, add a tablespoon of plain yogurt or applesauce to the wet ingredients.
• Swap the maple syrup with honey or agave nectar for a different natural sweetness.
• Add a handful of chopped nuts or raisins for added texture and flavor.
• Ensure your bananas are very ripe to boost sweetness and moisture naturally.

Storage

Store the mini muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to 5 days or freeze for up to 2 months. To reheat, warm in the microwave for 15-20 seconds or in a preheated oven at 300°F until just warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour for a healthier twist, though the muffins may be denser. Consider using a mix of half whole wheat and half all-purpose for best results.

Are these muffins suitable for freezing?

Absolutely. These mini muffins freeze well. Let them cool completely, then store in a freezer-safe container or bag for up to two months. Thaw at room temperature or reheat directly from frozen.

ABC Mini Muffins Recipe

Print Recipe

★★★★★

4.6 from 138 reviews

These ABC Mini Muffins are a wholesome and delicious treat perfect for breakfast or a snack. Packed with mashed banana, grated apple, and carrot, they offer natural sweetness and moisture without refined sugars. Made with simple pantry ingredients and baked to perfection, they are soft, flavorful, and perfect for the whole family.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 33 minutes
• Yield: 24 mini muffins 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 extract
• ½ cup maple syrup

Instructions

1. Prepare Dry Ingredients: Whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and salt in a mixing bowl to ensure even distribution of the leavening agents and spices.
2. Mash Banana: Mash the ripe bananas very thoroughly until no lumps remain to create a smooth base that will add moisture and natural sweetness to the batter.
3. Combine Wet Ingredients: In a separate bowl, whisk together the mashed banana, grated apple, grated carrot, melted and cooled butter, eggs, vanilla extract, and maple syrup until the mixture is well blended.
4. Mix Wet and Dry Ingredients: Add the dry ingredients into the wet ingredients bowl and gently fold them together until just combined. Take care to not over mix to maintain muffin tenderness.
5. Prepare Muffin Tin: Grease a mini muffin tin with olive oil cooking spray to prevent sticking, then use a mini cookie scoop to evenly distribute the batter into each muffin cup.
6. Bake: Place the mini muffin tin in a preheated oven at 350°F (175°C). Bake for 16 to 18 minutes or until a toothpick inserted into the center comes out clean, indicating they are fully baked.
7. Cool: Let the muffins cool in the tin for 5 minutes to set, then transfer them to a wire cooling rack to cool completely before serving or storing.

Notes

• Ensure bananas are very ripe for maximum sweetness and moisture.
• Do not over mix the batter to keep muffins tender and light.
• If you don’t have a mini muffin tin, regular muffin tins can be used with adjusted cooking time around 20-22 minutes.
• Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
• Grated apple and carrot add extra nutrition and natural sweetness, but can be substituted with other grated fruits or vegetables as desired.

Keywords: mini muffins, banana muffins, healthy muffins, apple carrot muffins, maple syrup muffins, easy baking, breakfast recipe, snack