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Top-down look at a muffin with apple, banana, and carrot bits, topped with cinnamon streusel.

ABC Muffins (Apple, Banana, Carrot)

These ABC muffins are egg and dairy free mini muffins made with carrots, banana, and applesauce for a moist, naturally sweet snack.
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 20 minutes
Course Snack
Cuisine American
Servings 24 servings

Ingredients
  

  • 1 cup white whole wheat flour 120 g
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 1/2 cup applesauce
  • 1/4 cup very ripe banana, mashed
  • 1/2 cup carrots, finely shredded or grated
  • 1/4 cup melted butter or oil avocado, olive, vegetable, or coconut
  • 1 large egg
  • 1 tsp vanilla extract

Instructions
 

  • Preheat Oven and Prep Pan:

    Heat oven to 350°F (175°C). Coat a mini muffin tin with nonstick spray or line with paper liners.

  • Whisk Dry Ingredients:

    In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, and salt using a whisk.

  • Mix Wet Ingredients:

    Stir in the applesauce, mashed banana, carrots, melted butter or oil, egg, and vanilla. Mix just until combined; avoid overmixing.

  • Fill Muffin Cups:

    Divide the batter among the muffin cups, filling each about 3/4 full.

  • Bake and Cool Muffins:

    Bake for 12-15 minutes until lightly golden. Allow muffins to rest in the pan for 5 minutes, then move them to a wire rack. Serve warm or at room temperature.
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