The Muffin Recipe I’ve Given Out More Times Than I Can Count
Every mom seems to have that one recipe. The one that gets requested at playdates, the one that disappears from the snack table and the one you make so often you no longer need to look at the recipe.
For me, it’s these ABC Muffins.
ABC stands for Apple, Banana and Carrot, although in my house it might as well stand for “Always Being Cooked” because there is almost always a batch in the freezer.
My two-year-old loves them. I love them. Visiting children love them. And perhaps most importantly, they pass the unofficial mom test: no refined sugar, no nuts and made mostly from ingredients you’d recognise in your grocery trolley.
Are they a health food? Probably not.
Are they one of the easiest ways I know to get fruit and vegetables into a toddler while preserving my sanity? Absolutely.
Why I Love These ABC Muffins
My son loves to sleep in. I realise this is a complaint many parents would happily trade for, so I’m trying not to sound too ungrateful. The problem is that on school mornings, fitting in breakfast can sometimes feel like Mission Impossible.
His usual favourites — peanut butter toast and berry oats — are delicious, but they’re also spectacularly messy. Peanut butter somehow ends up on the seatbelt, the window and occasionally the roof of the car. The oats aren’t much better.
These muffins, on the other hand, are grab-and-go perfection. A quick warm-up, handed over as we leave the house, and breakfast is sorted.
Sure, they leave a few crumbs.
I’ll take crumbs over blueberry stains any day of the week.
They’re also my go-to playdate snack. If we’re rushing out the door, I’ll grab two or three. Actually, let’s be honest. I’ll grab six because inevitably somebody else’s child will spot them and suddenly everyone wants one.
Recipe Pointers Before You Start
The recipe below works perfectly as written. However, after making these more times than I can count, I’ve learned one important thing: you can be very generous with the fruit and vegetables.
More banana? Go for it. An extra carrot? Absolutely. A larger apple? Perfect.
In fact, I think the muffins become even more delicious when you have a slightly heavy hand. The extra fruit makes them incredibly moist and gives them a natural sweetness that toddlers seem to love.
The Best Healthy First Birthday Cupcakes
I can’t take credit for this idea. A friend served these at her son’s first birthday party and I immediately wished I’d thought of it myself.
Simply make the muffins as normal and spread a little cream cheese on top. That’s it. Instant toddler-friendly birthday cupcakes.
You can even add candles if you’re feeling fancy. They look adorable, taste delicious and save little ones from the inevitable sugar crash that follows most birthday parties.
How to Make ABC Muffins
Preheat your oven to 180°C (350°F) and lightly grease a 12-hole muffin tin.
Step 1: Mash the Bananas
Start with the bananas. Riper is technically better, but if your house is anything like mine, bananas rarely survive long enough to become spotty.
I’ve made these countless times with perfectly yellow, ready-to-eat bananas and they’ve always turned out beautifully. Mash them well using either a fork or a potato masher.
Personally, I’m team potato masher. Life is too short to spend ten minutes chasing banana lumps around a bowl.
Step 2: Add the Fruit and Veg
Grate the apple and carrot and add them to the bananas.
I usually use a large carrot and often sneak in a second one because I love the colour it gives the muffins.
Plus, if we’re already grating one carrot, what’s another?
Step 3: Add the Wet Ingredients
Add the milk, melted butter, egg and vanilla extract, then mix everything together until well combined.
A quick note from someone who has learned this lesson the hard way: make sure your butter has cooled slightly before adding it. Otherwise you risk creating tiny scrambled egg pieces in your muffin batter.
Less “ABC Muffin.” More “Breakfast Muffin Surprise.”
Step 4: Add the Dry Ingredients
Now add the flour, oats, cinnamon, baking powder, baking soda and salt. Mix until everything is combined, but don’t feel the need to spend ten minutes stirring it into submission. Once everything is incorporated, you’re good to go.
Step 5: The Taste Test
At this point, the batter is ridiculously good. I am not officially encouraging anyone to eat raw batter. I am simply saying that if a spoon accidentally finds its way into your mouth, I completely understand.
There have definitely been occasions where a recipe designed for 10 muffins mysteriously produced only 9.
Step 6: Fill the Muffin Tin
Divide the batter evenly between the muffin cups. I fill mine almost to the top because these muffins rise beautifully and stay wonderfully soft.
These muffins rise beautifully and stay wonderfully soft.
Step 7: Bake
Bake for 16–20 minutes. I almost always need the full 20 minutes because I tend to be generous with the banana, apple and carrot.
To check if they’re ready, gently press the top of a muffin. If it springs back, they’re done. If it still feels very soft, give them another couple of minutes.
Freezing Tips
I always make a double batch. Future me is always grateful when I do.
Once cooled completely, place them in a freezer bag and freeze. And when I say completely cooled, I mean completely.
I once rushed this step and ended up with what can only be described as a giant muffin iceberg. Separating them later required some surprisingly advanced knife skills.
The upside was that I was occasionally forced to eat three muffins at a time.
A sacrifice I was willing to make.
Healthy ABC Toddler Muffins (Apple, Banana & Carrot)
Ingredients
- 1 cup mashed banana (about 2–3 small bananas)
- 1 medium apple grated
- 1 large carrot Grated
- 3/4 cup milk
- 1/4 cup melted butter slightly cooled
- 1 large egg
- 1 tsp vanilla extract
- 1 cup whole wheat flour
- 1/2 cup rolled oats
- 1 tsp cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 1/8 tsp salt
Instructions
- Preheat oven to 180°C (350°F) and grease a 12-hole muffin tin.
- In a large bowl, combine banana, apple, carrot, milk, butter, egg and vanilla.
- Stir until well combined.
- Add flour, oats, cinnamon, baking powder, baking soda and salt.
- Mix until just combined.
- Divide batter evenly between muffin cups.
- Bake for 16–20 minutes, or until a cake tester comes out clean.
- Allow to cool in the pan for a few minutes before transferring to a wire rack.
- Cool completely before storing or freezing.
Notes
172 Calories per large muffinHealthy ABC Toddler Muffins FAQs
Can I freeze ABC muffins?
Absolutely. In fact, I highly recommend it. Make a double batch and freeze them once completely cooled.
Can I use regular flour instead of whole wheat flour?
Yes. I’ve used both successfully.
Can I use almond milk?
Yes. I’ve made these with almond milk and honestly couldn’t tell the difference.
Can I add extra fruit and vegetables?
Definitely. These muffins are very forgiving and tend to become even softer and moister with a little extra banana, apple or carrot.
Are they suitable for lunchboxes?
They’re one of my favourite lunchbox options because they’re portable, relatively mess-free and toddler approved.