VNiceFood
Recipe Card
How I Make ABC Muffins the Kids Actually Eat (Plus Tips)
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 12
- Calories
- 155 kcal
- Carbs
- 23.40 g
Ingredients
- 1 cupall purpose flour ((or sub white whole wheat flour for a more hearty muffin))
- ½ cupwhite whole wheat flour
- ¼ cupflaxseed meal
- 1 teaspooncinnamon
- 1 teaspoonbaking powder
- ½ teaspoonbaking soda
- ½ teaspoonkosher salt
- 1 cupshredded carrots ((from about 2 large carrots))
- 1 mediumoverripe banana (mashed)
- ½ cupapplesauce ((cinnamon applesauce is delicious))
- ⅓ cuppure maple syrup
- ¼ cupunsweetened vanilla almond milk ((or milk of choice))
- ¼ cupextra-virgin olive oil ((or melted and cooled coconut oil))
- 1 largeegg (at room temperature)
- 2 teaspoonsvanilla extract
- ½ cupchopped dates or raisins
- ½ cupchopped walnuts or pecans
- 3 tablespoonshemp hearts (for a protein boost)
Instructions
- 1
Preheat the oven to 350 degrees F.
- 2
Line a 12-cup muffin tin with muffin liners and spray the inside of the liners with nonstick cooking spray to prevent sticking.
- 3
In a large bowl, whisk together the dry ingredients until well combined.
- 4
In a separate bowl, mix the wet ingredients until well combined.
- 5
Combine the wet and dry ingredients with a wooden spoon until just combined and smooth.
- 6
Evenly divide the batter between the muffin liners and bake for 20 to 25 minutes.
- 7
Allow muffins to cool on a wire rack for at least 15 minutes before enjoying.
- 8
Store muffins in an airtight bag or container for 1 day, then transfer to the fridge or freezer.