ABC Mini Muffins

How I Ended Up with a Love for ABC Mini Muffins

So, here’s the thing: I sort of stumbled onto this recipe when I had leftover apples, a lone banana going all spotty, and a carton of carrots staring at me every time I opened the fridge. ABC Mini Muffins (that’s apple, banana, carrot—not as easy as 123, but close) became this go-to for me, mostly because my nephew declared one morning that all foods had to be “mini-sized” or he wasn’t eating them. I caved (because of course I did), mashed up the lot, grabbed some flour, and said a prayer to the muffin gods. To my surprise, they turned out so tasty that I kept making them—plus, dusting the flour off my jeans is now part of the ritual.

Why You’ll Love Baking These Muffins (or At Least I Do!)

I make these whenever I want something kind of wholesome, but also need to trick my family into eating vegetables. Honestly, these ABC mini muffins disappear faster than you can say “wait, those are good for you?” My partner, who’s not really a fan of carrots (he claims they’re “too orange,” go figure), will sneak a few when he thinks I’m not looking. And if you’re after something quick, or maybe like me, you’ve got some limp produce staring you down… Well, this recipe is a lifesaver. On a bad day, I double the batch and freeze some for later, though—let’s be real—they don’t always make it to the freezer!

What You’ll Need (Plus Some Lazy Swaps)

• 1 ripe banana (super spotted ones actually make these sweeter, but any banana works… once I used two tiny ones, and it was fine)
• 1 small apple, grated (honestly, I never peel them, but you can if you’re fussy)
• 1 carrot, grated (about a medium-sized one, but if you only have baby carrots, grab a handful and guess)
• 1 cup (120g-ish) plain all-purpose flour (my grandmother swore by self-rising, but I just add extra baking soda if I only have plain)
• 1/4 cup (60ml) vegetable oil (or melted butter—if you want them richer, but my sister always uses coconut oil for that slightly fancy vibe)
• 1/4 cup (50g) brown sugar (sometimes I just use white sugar, or even honey if I’m running low)
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp ground cinnamon (but nutmeg’s good too, a cheeky pinch if that’s all you have)
• 1/4 tsp salt
• 1 large egg (or flax egg for my vegan pals—though honestly, the texture’s a bit more squidgy that way)
• Optional: a handful of raisins, chopped nuts, or choc chips. I do choc chips when I’m feeling especially nice.

How To Make ABC Mini Muffins—My Not-So-Strict Way

1. Preheat your oven to 180°C (or 350°F). You want it hot but not blazing. If your oven runs hot, maybe knock it back a nudge.
2. Pop your mini muffin tray with liners. If you don’t have liners, just grease well; I once forgot, and they still popped out mostly fine with a butter knife.
3. In a bowl, mash the banana like you mean it. Add the grated apple and carrot. (This is where I usually question my life choices but hang on—it’ll come together!)
4. Add the oil, egg, and sugar. Whisk it all until it looks a bit gross. That’s fine.
5. In another bowl, mix the flour, baking powder, baking soda, cinnamon, and salt. Dump this into the wet stuff. Stir until *just* combined—don’t get too wild, or you’ll end up with tough muffins (learned that form stubborn over-mixing).
6. Fold in raisins, nuts, or whatever bits you’ve decided on (if any). Or don’t! Sometimes simple wins.
7. Spoon into the muffin tins—about two-thirds up will give you a nice little dome. I lick the spoon, but only after because raw egg isn’t invited to this party.
8. Bake for 12-15 mins (mine are done right at 13, but some ovens have minds of their own…). Poke the fattest one with a toothpick, and if it comes out with only a crumb or two, you’re golden.
9. Let cool in the tray for 5 minutes. Or don’t, but I’ve burnt my fingers plenty, and they’re not exactly fun.

Notes from My Many (Sometimes Chaotic) Batches

• You don’t need fancy liners. Once I used scrunched up baking paper—it worked, mostly!
• They freeze okay—actually, I think they taste better the next day once flavors chill out together.
• If your mix feels dry, a splash of milk fixes it. Too runny? Just chuck in an extra sprinkle of flour. Nothing’s exact, which is kinda the point.

Variations I’ve Dared (and a Foul-Up)

• Swap apple for pear in autumn—tastes fab (bit posher too, according to my aunt)
• Add a pinch of ginger for extra zing if you want people to notice
• Attempted swapping oil for applesauce… ended up a bit gummy, not my best moment
• Mini choc chips make these popular with kids, but also with adults—I’ve started hiding a batch for myself

What If I Don’t Have a Mini Muffin Tray?

Honestly? I’ve baked this in a regular muffin tin (just bake for a few mins longer), in a rectangle cake pan and chopped into squares (my “snack bars”), and even off the back of a battered cookie sheet as freeform blobs. No fancy gear required. Maybe just keep an eye on the timing, big ones need longer!

How Long Do They Keep?

Technically, a few days in an airtight tin. But honestly, in my house they last one day, max. If you manage to hide some, fridge is fine, or even the freezer for up to a month (I always forget about them, then squeal when I find my stash, ha!)

Best Ways to Serve—Just My Two Cents

I love them warm with a bit of butter slathered on (don’t judge, it’s a Yorkshire thing). My niece dips hers in yogurt. At birthday parties, I stick a toothpick flag in each for a “fancy” effect. Not sure why, but it makes everyone smile. With coffee? Superb.

Pro Tips Learned the Hard Way

• Never over-mix. I once tried to get all the lumps gone—ended up with muffins like rubber balls.
• Don’t underbake, either: if your oven is a bit dodgy, test two muffins. Gummy middles are no fun!
• Actually, I find letting them sit five minutes before eating keeps you from a burnt tongue (ask me how I know).

FAQ (Because People Will Ask…)

• Can I skip the carrot? Sure, but then it’s just AB Muffins. Still works, though sneaks in less veg.
• Are these good for lunchboxes? Oh, absolutely—my partner takes them to work and says they’re the only reason he eats lunch. Go figure.
• Can I make it gluten free? Yep; swap flour for your fave GF mix. Might turn out a little crumbly, but still tasty.
• Can I double this batch? I do it, just use a biiiiig bowl. Trust me on this.
• Should I peel the apple? Honestly, it’s up to you. I almost never bother… so far, no one’s complained!
• My muffins sank! Why? Probably too much liquid, or snuck a peek too early (guilty as charged). Next time it’ll be spot on.

Right—enjoy baking your ABC Mini Muffins! Drop me a line (or send psychic muffin vibes?) and let me know if you finagle a new variation. I’m always on the hunt for excuses to eat more muffins, anyway. Now, I’m off to rescue the last two mini muffins before someone else nabs them…

★★★★★ 4.20 from 41 ratings

ABC Mini Muffins

yield: 24 mini muffins

prep: 15 mins

cook: 18 mins

total: 33 mins

Fluffy, bite-sized mini muffins packed with apples, bananas, and carrots—a wholesome treat perfect for breakfast or snacks.

🖨️ Print Pin Recipe

Ingredients

• 1 cup grated apple (about 1 medium apple)
• 1 cup mashed ripe banana (about 2 medium bananas)
• 1 cup grated carrot (about 2 medium carrots)
• 1 1/2 cups all-purpose flour
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt

Instructions

1. 1
   Preheat your oven to 350°F (175°C) and lightly grease a mini muffin tin or line with paper liners.
2. 2
   In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
3. 3
   In a separate bowl, whisk the eggs, brown sugar, and vegetable oil until well combined.
4. 4
   Stir in the grated apple, mashed banana, and grated carrot into the wet mixture.
5. 5
   Fold the wet ingredients into the dry ingredients, mixing until just combined. Do not overmix.
6. 6
   Spoon the batter evenly into the prepared mini muffin tin and bake for 15–18 minutes or until a toothpick comes out clean. Cool before serving.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 70cal

Protein: 1.2 gg

Fat: 2.5 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 11 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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