Banana, Apple, and Carrot Mini Muffins
Wholesome mini muffins packed with banana, apple, and carrot, perfect for breakfast or snacks.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 24 mini muffins
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup mashed very ripe banana (about 2-3 small bananas)
- ½ cup shredded apple (about 1 small apple)
- ¼ cup shredded carrot (about 1 small carrot)
- ¾ cup milk
- ¼ cup melted unsalted butter (slightly cooled)
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup whole wheat flour
- ½ cup rolled oats
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt
Instructions
- Preheat your oven to 375°F. Grease a 24-cup mini muffin pan with non-stick spray.
- Mix the mashed bananas, shredded apple, shredded carrot, milk, melted butter, egg, and vanilla extract in a medium bowl until well blended.
- Combine the whole wheat flour, rolled oats, cinnamon, baking powder, baking soda, and salt in a separate bowl.
- Fold the dry ingredients into the wet mixture until just combined.
- Spoon the batter into the prepared muffin pan, filling each cup to the edge.
- Bake for 16-20 minutes or until a toothpick comes out clean (about 18 minutes is ideal).
- Cool the muffins for a few minutes in the pan before transferring to a wire rack.
Notes
For best results, use very ripe bananas and avoid overmixing the batter.