Apple Banana Carrot Muffins (Kid-Approved!)
These moist apple banana carrot muffins are made with whole grains and warm spices. An easy, freezer-friendly breakfast, snack or lunchbox option.
Ingredients
Dry ingredients
- 1 ½ cups whole wheat flour
- ½ cup oat flour
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground ginger
Wet ingredients
- ½ cup mashed banana
- 1 cup finely grated carrots
- ½ cup applesauce
- ⅓ cup pure maple syrup or honey
- ¼ cup milk of choice
- ¼ cup neutral-tasting oil such as grapeseed or melted coconut oil
- 1 large egg
- 1 ½ teaspoons vanilla extract
Optional mix-ins
- ⅓ cup raisins or chopped nuts
Instructions
- Preheat the oven to 350°F/175°C and line a 12-cup standard muffin pan with paper or silicone liners.
- In a large bowl, whisk together the dry ingredients (flour, oats, cinnamon, baking powder, baking soda, salt and ginger).
- In a medium bowl, mash the banana and ensure you have about 1/2 cup/125 mL. Now, add the remaining ingredients (shredded carrots, applesauce, maple syrup or honey, milk, oil, egg and vanilla). Whisk until combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined with no dry patches. Divide the batter evenly among the muffin cups. Bake for 20 to 25 minutes, until a toothpick inserted in the centre comes out clean. Allow to cool for 15 minutes before transferring to a cooling rack to cool completely.
Notes
To make oat flour: Add rolled oats to a food processor or high-powered blender and process until they form a fine, flour-like powder. Measure ½ cup after processing.
No applesauce on hand? Make a quick apple purée by blending peeled, chopped apple with a small splash of water until completely smooth. Measure out ½ cup for the recipe.
Egg-free version: Replace the egg with one chia egg. Combine one tablespoon of ground chia seeds with three tablespoons of water and let it sit for five to ten minutes, until gel-like.
Vegan version: Use one chia egg, plant-based milk and maple syrup rather than honey.
Nut-free version: Choose raisins instead of chopped nuts or leave the mix-ins out. Always follow the allergen guidelines for your child’s school or childcare facility.
Storage: Store cooled muffins in an airtight container at room temperature for up to two days or in the refrigerator for up to five days.
Freezing: Freeze the cooled muffins in a freezer-safe container or bag for up to three months. Thaw at room temperature, overnight in the refrigerator or briefly in the microwave.
Tried this recipe?Let us know how it was!