ABC Muffins (Apple, Banana & Carrot Muffins for Toddlers)
If you have a toddler who would happily survive on snacks all day, you know how helpful it is to have a few homemade options ready to go!
These ABC muffins (Apple, Banana, and Carrot Muffins) are one of my favorite snacks to keep in the freezer. They’re made with oats, whole wheat flour, fresh fruit, and veggies, so they’re a snack I feel good about giving my daughter.
The banana and apple add natural sweetness, while the grated carrot blends right into the muffins. They’re soft, moist, and just sweet enough for little ones without needing any added sugar.
I love making a batch, freezing the extras, and pulling one out whenever my daughter asks for a snack (which is approximately a hundred times a day 😂).
Why You’ll Love These ABC Muffins
- Naturally sweetened: Ripe banana and apple provide sweetness without added sugar.
- Made with fruits and veggies: Each batch has apple, banana, and carrot.
- Great for little hands: Soft and easy for toddlers to hold and eat.
- Freezer-friendly: Perfect for making ahead and having snacks ready for busy days.
- Easy to customize: Add hemp hearts, flaxseed, or other mix-ins for extra nutrition.
- Simple ingredients: Nothing fancy, just everyday pantry and refrigerator staples.
More Toddler-Friendly Breakfast Recipes
If you’re always looking for easy breakfast ideas for your little ones, you might also love my Carrot Cake Breakfast Cake.
It’s another simple, make-ahead breakfast that’s great for busy mornings!
You can also try my Banana Quinoa Breakfast Muffins for another freezer-friendly breakfast option.
ABC Muffins (Apple, Banana & Carrot Muffins for Toddlers)
10
minutes22
minutesIngredients
1 cup rolled oats
½ cup whole wheat flour
1 tsp baking powder
½ tsp ground cinnamon
1 ripe banana, mashed
½ cup finely grated apple
½ cup finely grated carrot
1 egg
¼ cup milk
2 tbsp melted butter or avocado oil
1 tsp vanilla extract
- Optional:
2 tbsp hemp hearts
1 tbsp ground flaxseed
2 tbsp finely chopped raisins
2 tbsp mini chocolate chips
2 tbsp finely chopped walnuts
2 tbsp shredded coconut
Directions
- Preheat your oven to 350°F and grease or line a muffin pan.
- Blend the rolled oats until they resemble a coarse flour.
- In a large bowl, mash the banana and mix in the egg, milk, melted butter or oil, and vanilla.
A quick note on sweetness: These muffins are only mildly sweet since they’re naturally sweetened with banana and apple. If your little one prefers sweeter muffins, you can add 1–2 tbsp maple syrup at this point. I recommend using a very ripe banana and a sweet apple too! - Add the finely grated apple and carrot and mix well.
- Stir in the blended oats, whole wheat flour, baking powder, and cinnamon until just combined.
- Fold in any optional mix-ins you’re using.
- Let the batter rest for 5 minutes.
- Divide the batter between the muffin cups, filling each about ¾ full. I like to use my silicone mini muffin pan.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 10 minutes before transferring them to a cooling rack.
Notes
- Use a very ripe banana and sweet apple for the best natural sweetness.
No need to squeeze the moisture out of the grated apple or carrot.
For mini muffins, start checking around 12–15 minutes.
Store in the fridge for up to 4 days or freeze for up to 3 months.
These muffins are mildly sweet. Add 1–2 tbsp maple syrup if you prefer a sweeter muffin.
Use plant-based milk and avocado oil for a dairy-free version.
Tips for Making the Best ABC Muffins
Use a very ripe banana. Since we’re not adding any sugar, the banana makes a big difference in how sweet the muffins turn out. Look for one with plenty of brown spots.
Choose a sweet apple. Fuji, Gala, or Honeycrisp apples work really well. I prefer these over tart varieties like Granny Smith.
Finely grate the apple and carrot. This helps them soften during baking and blend into the muffins. You can leave the apple peel on if you like.
Don’t squeeze out the moisture. The natural moisture from the grated apple and carrot helps keep the muffins soft.
Avoid overmixing. Once you add the dry ingredients, mix just until everything comes together.
Let the muffins cool. Because these muffins contain fruit and veggies, they’re naturally moist. Letting them cool helps the texture set.
Are These ABC Muffins Sweet Enough?
These muffins are naturally sweetened with banana and apple, so they have a mild sweetness rather than the sweetness of traditional bakery muffins.
For toddlers who are used to less sweet foods, they can be perfect as they are!
If you’re making these for older kids or adults and prefer something sweeter, you can add 1–2 tablespoons of maple syrup to the wet ingredients.
You could also add a few finely chopped raisins or mini chocolate chips for extra sweetness.
Easy Variations and Substitutions
Can I Use All-Purpose Flour?
Yes! You can replace the ½ cup of whole wheat flour with the same amount of all-purpose flour.
The muffins may turn out slightly lighter in texture.
Can I Use Oat Flour Instead of Blending Oats?
Yes! You can use oat flour instead of blending rolled oats.
Start with approximately ¾ cup oat flour in place of the 1 cup rolled oats, since pre-ground oat flour can pack differently. The batter should be thick but scoopable.
Can I Make These Dairy-Free?
Absolutely!
Use avocado oil instead of butter and your preferred unsweetened plant-based milk.
How to Store and Freeze ABC Muffins
These muffins are perfect for meal prepping!
Refrigerator: Once completely cooled, store them in an airtight container in the refrigerator for up to 4 days.
Freezer: Freeze the cooled muffins in a freezer-safe bag or container for up to 3 months.
I like to freeze them individually so I can take out just one or two whenever I need them.
To serve: Thaw overnight in the refrigerator or gently warm from frozen until heated through. Let them cool to a comfortable temperature before serving.
You can also serve them at room temperature.
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