Description
These ABC Mini Muffins are a delightful and nutritious treat made with apples, bananas, and carrots. Perfectly sized for toddlers and picky eaters, these muffins combine natural sweetness from maple syrup and ripe fruit, making them a wholesome snack or breakfast option.
Ingredients
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
- Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and salt until well combined.
- Mash Bananas: Mash the ripe bananas thoroughly until no chunks remain, ensuring a smooth texture for the batter.
- Combine Wet Ingredients: In a separate bowl, whisk together the mashed banana, grated apple, grated carrot, melted butter, eggs, vanilla extract, and maple syrup until evenly incorporated.
- Combine Wet and Dry: Gently add the dry ingredients to the wet ingredients and mix until just combined. Avoid overmixing to keep the muffins tender.
- Prepare Muffin Tin: Grease a mini muffin tin with olive oil cooking spray to prevent sticking. Use a mini cookie scoop to evenly distribute the batter among the muffin cups.
- Bake Muffins: Bake the mini muffins in a preheated oven at 350°F (175°C) for 16-18 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Muffins: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure bananas are very ripe for natural sweetness and moistness.
- Do not overmix the batter to keep muffins light and fluffy.
- Use a mini cookie scoop for uniform muffin sizes and even baking.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a dairy-free option, substitute butter with coconut oil or a dairy-free margarine.
- Prep Time: 12 minutes
- Cook Time: 18 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
