There are absolutely no sugar or sweeteners added to this recipe, which makes it kid and toddler-friendly, and also just healthier for all of us! These muffins also freeze super well, which makes for a very handy snack.
ABCZ (Apple, Banana, Carrot, Zucchini) Muffins
Equipment
- 1 standard muffin tin
Ingredients
- 1 cup mashed banana, about 3-4 overripe bananas
- ½ cup shredded apple, drained
- ⅓ cup shredded carrot, grate whole carrots, do not use the pre-shredded carrots
- ½ cup shredded zucchini, drained
- ⅓ cup whole fat plain Greek yogurt
- ¼ cup unsalted butter, melted
- 1 egg
- 1 tsp vanilla extract
- 1 tsp baking powder
- ¼ tsp baking soda
- 1 tsp ceylon cinnamon
- ⅔ cup whole wheat flour, or regular flour
- ⅔ cup almond flour
- ½ cup rolled oats
Instructions
- Preheat the oven to 375 degrees.
- Combine the wet ingredients in a large bowl and mix well. In a separate bowl, combine the dry ingredients, mixing with a fork.
- Add the dry ingredients to the wet ingredients, and gently fold the batter together until thoroughly combined. Do not over mix.
- Grease the muffin tin with butter or nonstick stray and evenly distribute the batter. Bake at 375 for about 30 minutes, or until a toothpick comes out clean.
- Let the muffins cool for about 30 minutes. They will last up to 4 days in the fridge in an airtight container and up to 3 months in the freezer! Be sure they have fully cooled before storing.
