ABC Muffins (Apple Banana Carrot)

These ABC Muffins (Apple, Banana and Carrot) are moist and delicious and full of sneaky fruits and vegetables.

Apple banana muffins with carrot thrown in may sound like an odd combo, but trust me - it works! And the mixture of all those lovely juicy fruits and vegetables makes for a really moist muffin.

These are perfect for kids lunch boxes or an after school snack - and it's not just kids who will love them either! Everybody loves them in our house.

ABC Muffin Ingredients

The ingredients for these carrot apple and banana muffins are fairly straight forward. A few things to note:

• Banana - opt for a very ripe banana for the maximum flavor and sweetness. One that is turning brown but not yet mushy inside is ideal.
• Apple - I like to use red apples as they are sweeter than green apples. A green apple will give a more 'apple' flavor, but won't be as sweet.
• Sugar - yes this recipe uses a whole cup of sugar. IF your banana is very ripe and your apple is sweet, you can probably cut this down to ½ or ⅔ cup. Experiment and see what works for you.
• Butter and eggs - make sure both are at room temperature before you begin.

How to make Apple Banana Carrot Muffins

The first thing you need to do is to coarsely grate your apple and carrot, and mash up your banana. You can use a box grater for grating; a fork will do to mash the banana.

Now cream together your butter (room temperature) and sugar. I use an electric hand mixer for this, but you could use a stand mixer too.

Then add in the eggs - one at a time and ensure each egg is fully incorporated to the mixture before you continue.

Then stir in the vanilla, followed by the apple, carrot and banana.

Now in a separate bowl, sieve together the flour, baking powder and salt. Now fold in half of the flour to the cake mixture, followed by the milk, followed by the remaining flour.

Then you just need to divide it into a muffin tin that has been lined with cupcake liners. I find it easiest to use a cookie scoop for this.

And then pop them in the oven for around 20 minutes, or until a knife comes away clean.

Leave them to cool in the tin for 5 minutes before transferring to a cooling rack. No-one will blame you if you sneak one while they are still warm 😉

Can you freeze these muffins?

Yes you can! Just put them in a freezer bag and put them in the freezer. I take them out in the morning and put them in my kids lunch boxes and they are defrosted and ready to eat by lunchtime.

You may also like these recipes: Apple & Blueberry Muffins and Banana Choc Chip Muffins.

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