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.
⅓cupagave nectar, ½ cup if you want them to be sweateror coconut sugar
¾cupolive oil
2teaspoonvanilla extract
2Tablespoonsquick oatsfor toppings, optional
Instructions
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!
Notes
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