These ABC Oatmeal Muffins are naturally sweet, packed with fiber, and loaded with nutrients from the apples, bananas, and carrots—making them a great nutrient-packed breakfast or snack! The batter blends up easily, keeping the muffins soft, moist, and perfect for little hands. Make these into mini muffins or even a loaf!
Perfect year around and a great breakfast or snack prep for the week!
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Ingredients
- eggs
- carrots
- banana
- apple
- Greek yogurt
- avocado/olive oil
- vanilla extract
- maple syrup or honey (optional)
- oat flour
- baking powder
- baking soda
- salt
- optional add-in: Tiny Sprouts Booster (use code TIFF10 for 10% discount)
See recipe card for quantities.
Instructions
- Preheat oven – Set oven to 350°F (175°C) and grease or line a 12-cup muffin tin.
- Blend wet ingredients – In a blender or food processor, combine the eggs, carrots, banana, Greek yogurt, avocado oil, vanilla extract, and maple syrup (if using). Blend until smooth.
- Mix dry ingredients – In a large mixing bowl, whisk together the oat flour, cinnamon, baking powder, baking soda, and salt.
- Combine & fold in apple – Pour the blended wet mixture into the dry ingredients and stir until just combined. Gently fold in the shredded apple.
- Fill muffin cups – Divide the batter evenly into the 12 muffin cups (or use mini cups).
- Bake – Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & enjoy – Let cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
Hint: Squeeze the shredded apple really well before adding it to the batter—this keeps the muffins fluffy instead of too moist.
Substitutions
These are naturally gluten-free if using gluten-free rolled oats!
- greek yogurt → use coconut or almond yogurt for a dairy-free version
- eggs → sub with flax or chia eggs, or egg replacement
- avocado oil → swap for melted butter, olive oil, or coconut oil
- maple syrup → can sub with honey or date syrup, skip for younger toddlers (< 2yo)
Variations
- apple cinnamon muffins – double the apple and add extra cinnamon for a cozy fall twist
- banana nut muffins – stir in chopped walnuts or pecans for added crunch
- carrot cake muffins – add ¼ cup raisins and a pinch of nutmeg for a carrot cake feel
Equipment
You’ll need a blender (if wanting to blend ingredients), mixing bowl, muffin tin or liners, grater, and oven!
Storage
Room Temperature: Store in an airtight container for 1-2 days.
Refrigerator: Keep in an airtight container for up to 5 days.
Freezer: Freeze in a sealed bag for up to 3 months. Thaw at room temp or microwave for a quick snack!
Tiff’s Tip
Get your little one involved with adding the ingredients into the blender or stirring the ingredients together! Also, if your toddler loves dipping, serve these muffins with Greek yogurt dip or runny nut butter for extra fun!
FAQ
You can use whole wheat flour instead, but the texture may be slightly denser (or drop to 1 cup instead). If subbing with almond flour, then up to 2-2 ½ cups. *texture and result may vary
Yes! Replace the eggs with 2 flax eggs (2 tablespoon ground flaxseed + 5 tablespoon water) and let sit for 5 minutes before blending.
Absolutely! Try adding raisins, finely chopped nuts, or mini chocolate chips for extra flavor.
Related
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Recipe
ABC Oatmeal Muffins
Equipment
Ingredients
- 2 eggs
- 1 cup grated carrot or blend whole carrots with wet ingredients, about 2-3 large carrots
- 1 small banana or ½ cup mashed banana
- ⅓ cup plain Greek yogurt sub for dairy-free yogurt if needed
- ¼ cup avocado oil
- 1 tablespoon vanilla extract
- 2 tablespoon maple syrup optional for sweetness
- 1½ cups oat flour or 2 cups of oats blended
- 1 teaspoon cinnamon measure with your heart!
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt can omit
- ½ apple shredded (squeeze out excess juice before adding)
- 2 tablespoon Tiny Sprouts booster (flax, chia, or hemp) optional
Instructions
- Preheat oven – Set oven to 350°F (175°C) and grease or line a 12-cup muffin tin.
- Blend wet ingredients – In a blender or food processor, combine the eggs, carrots, banana, Greek yogurt, avocado oil, vanilla extract, and maple syrup. Blend until smooth.
- Mix dry ingredients – In a large mixing bowl, whisk together the oat flour, cinnamon, baking powder, baking soda, and salt.
- Combine & fold in apple – Pour the blended wet mixture into the dry ingredients and stir until just combined. Gently fold in the shredded apple.
- Fill muffin cups – Divide the batter evenly into the 12 muffin cups.
- Bake – Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & enjoy – Let cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
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