These apple banana carrot muffins are made from scratch with only simple ingredients. Perfect for a snack or breakfast, these muffins contain less sugar and are loaded with fruits and veggies. Make them ahead and freeze for busy weekdays.
If you are familiar with my cooking, you may know that when I am making any sweet recipes, I do my best to reduce the amount of added sugar and add extra nutrients by incorporating veggies and fruits into the recipe. These apple banana carrot muffins (or ABC muffins) are not the exception.
Why you will love these apple banana carrot muffins
- you will need only ⅓ cup of agave nectar for the whole recipe. These lower-sugar muffins taste perfectly sweet with minimum sugar added.
- the muffins are perfect for the baby-led weaning approach.
- they are light, fluffy, and moderately sweet.
- these muffins are loaded with apples, carrots, and bananas for nutrients.
- this healthy muffin recipe is very easy to follow.
- the muffins freeze well and can be made ahead of time.
Flour - I used all-purpose unbleached flour. You can use a whole wheat one instead. Half of all-purpose and half oat flour will work great too.
Baking Powder and Baking Soda - These two ingredients will make muffins rise and have more volume.
Salt - A small amount of salt to balance the sweet taste and bring up all the flavors.
Cinnamon - The spice matches well the rest of the ingredients.
Bananas - You will need a ripe or very ripe mashed banana.
Apples - I used gala apple. Any sweet or semi-sweet apple will work great.
Carrots - Washed and peeled carrots for extra fiber and vitamins. Carrots also add great color to your muffins.
Eggs - Room temperature large eggs to bind all the ingredients.
Olive Oil - It will make the muffins moist and light.
Agave Nectar - Fruits and veggies will make these muffins already sweet, so you will need just a little bit of agave to make the muffins.
Vanilla Extract - Add vanilla for an even more rich flavor.
Quick Oats (for topping) - use quick rolled oats to create textured tops. You can skip this ingredient or use some sugar instead.
See the recipe card for ingredient quantities.
How to make apple banana carrot muffins
Mix Dry Ingredients - First, add the required amount of flour, baking soda, baking powder, cinnamon and salt to the bowl. Use a fork or a whisk to mix dry ingredients to combine.
Grate and Mash - Wash carrots and an apple. Peel the carrot and core the apple. Using a box grater, grate the apple and carrots. I used a larger side to grate the apple. Mash the banana with the fork and add it to the large mixing bowl.
Mix Wet Ingredients - Now, add grated apple and carrots to the banana. Add eggs, olive oil, agave nectar and vanilla. Using a fork, stir everything until well combined.
Combine - After that, add dry ingredients to wet ingredients. Use a spoon or spatula to fold everything gently until combined. You will have a thick sour cream consistency batter.
Fill - Line the regular size 12 muffin pan with parchment liners. Spray the pan with oil if not using liners. If you have only a 6-muffin pan (like I do), you will have to divide the batter into two batches. Spoon the muffin batter into the prepared muffin pan. Top each muffin with some quick rolled oats.
Bake and Serve - Bake these apple carrot muffins at 400°F for 18-20 minutes or until the muffin tops look golden-brown and the cake tester (or toothpick) comes out clean.
Hint: you can use the food processor to grate apples and carrots.
I used stainless steel regular size 6-muffin pan (baked them in two batches) and some parchment paper liners.
You can use 12 cup muffin pan (standard size) or 24 mini one (reduce baking time if making mini muffins).
You will also need a large mixing bowl and a grater box (or food processor).
Other recommended tools: measuring cup, measuring spoons, and cake tester.
How to serve
These apple banana carrot muffins can be a great breakfast on the go or an afternoon snack.
Serve it with a cup of coffee, tea, smoothie, or some kefir.
When the muffins cool down completely, they need to be stored in the fridge in an air-tight container for 2-5 days.
If you want to freeze them, place room temperature muffins in separate freezer-friendly bags and store them in the freezer for about 3 months.
Use muffin parchment paper liners - less cleaning, and the muffins will not stick to the pan.
Variations and substitutions
Pumpkin Spice: add about a teaspoon of pumpkin spice to your dry ingredients.
Flours: you can use gluten-free flour mix in place of all-purpose flour. Swap regular flour for whole-wheat one or do 50/50.
Toppings: instead of oats sprinkle the muffin tops with some coconut or regular sugar.
How to reheat frozen apple banana carrot muffins?
To reheat the frozen muffins, simply place the muffin in the microwave-safe dish and heat it on high for about one minute or until the muffin is hot.
Can I use butter instead of olive oil to make these muffins?
Yes, swap olive oil for the same amount of melted (cooled down) butter.
Other nutritious sweet treats you may like
Best Apple Banana Carrot Muffins
- 1 12 cup muffin pan
- 12 parchment paper muffin liners
- 1 Measuring Cup
- 1 set of measuring spoons
- 1 Box grater
- 1¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- 2 medium bananas about ¾ cup mashed
- 2 medium carrots about ¾ cup grated
- 1 large apple (cored, skin on) about ¾ grated
- 2 eggs large temperature
- ¾ cup agave nectar
- ¾ cup olive oil
- 2 teaspoon vanilla extract
- 2 Tablespoons quick oats for toppings, optional
- Preheat oven to 400°F. Prepare the muffin pan by lining each muffin cup with paper liners.
- In a medium bowl add flour, baking powder, baking soda, salt and cinnamon. Use a fork to mix.
- Using a grater box, grate carrots (smaller side) and apple (large side). Mash bananas with the fork. Add fruits and vegetables to the second large mixing bowl.
- Add eggs, agave, olive oil and vanilla to the shredded fruits and veggies. Stir everything well with the fork until combined.
- Pour dry ingredients into wet, and gently stir just until evenly combined.
- Spoon the batter in each muffin cup. Sprinkle with some quick oats on top. Bake for 18-20 minutes or until the cake tester comes out clear and the tops are golden. Let the muffins cool down for 5 minutes before transferring them to the cooling rack. Enjoy!
- use parchment paper liners to prevent from sticking
- do not over-mix the batter
- top with coconut sugar instead of oats
- use food processor instead of grater box to grate the vegetables and fruits