A-B-C Muffins
Description
Apple-Banana-Carrot! A long-ish list of ingredients with a few optional add-ins, but it’s ‘dry’ and ‘wet’ and then mix it altogether – easy! Borrowed from Ambitious Kitchen, these are so great to have on hand, in so many ways – enjoy!
Ingredients
Dry Mix
1 c. (125 g) flour AND 1/2 c. (65 g) spelt or whole wheat flour
1/4 c. (30 g) flaxseed meal
1 t. EACH cinnamon AND baking powder
1/2 t. EACH baking soda AND sea salt
Wet Ingredients
1 c. (133 g) grated carrot – from about 2 large carrots
1/2 c. (115 g) mashed overripe banana – usually 1 medium
1/2 c. (125 g) unsweetened applesauce AND 1/3 c. (80 g) maple syrup
1/4 c. (60 g) whole milk AND 1/4 c. (60 g) canola oil
1 egg AND 2 t. vanilla
Optional Mix-Ins – 1/2 c. chopped dates or raisins and/or 1/2 c. chopped pecans or walnuts
Instructions
Preheat the oven to 350 and spray a 12-cup muffin tin. In a medium bowl, whisk together the 7 dry ingredients and in a separate large bowl, whisk together the 8 wet ingredients. Scrape the dry mix into the wet and use a stiff spatula to stir until the mix is smooth and just combined. Now is the time to fold in any extra mix-ins…I haven’t tried any yet.
Divide the batter equally among the 12 prepared muffin cups and bake for 20 to 25 minutes until the tops bounce back to a light touch and the centers register 200 degrees with an instant thermometer. Leave the muffins to rest in the tin for a few minutes before turning out onto a rack to cool completely. These freeze really well if there are any leftover!
