ABC Oatmeal Muffins
These soft and naturally sweet ABC Oatmeal Muffins are packed with apple, banana, and carrot—perfect for a wholesome, toddler-friendly snack or breakfast!
Equipment
- blender or food processor if wanting to blend
Ingredients
- 1 egg or sub with flax egg
- 1 cup grated carrot about 2 large carrots
- 1 small banana or ½ cup mashed banana
- ⅓ cup plain Greek yogurt sub for dairy-free yogurt if needed
- ¼ cup melted butter or avocado oil
- 2 teaspoon vanilla extract
- 2 tablespoon maple syrup optional for sweetness
- 1½ cups oat flour
- 1 teaspoon cinnamon measure with your heart!
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt can omit
- ¼ cup applesauce unsweetened
- 2 tablespoon Tiny Sprouts booster (flax, chia, or hemp) or ground flaxseed optional
- 1 tablespoon chia seeds optional
Instructions
- Set oven to 350°F (175°C) and grease or line a 12-cup muffin tin.
- In a blender or food processor, combine the eggs, carrots (or save to mix in as shredded/grated), banana, Greek yogurt, applesauce (or shredded apple), avocado oil, vanilla extract, and maple syrup (if using). Blend or mix until smooth.
- Add in the oat flour, cinnamon, baking powder, baking soda, and salt (if adding). Gently fold in the carrot if you decided to shred/grate versus blending in.
- Divide the batter evenly into the 12 muffin cups or 24 mini muffin cups.
- Bake for 20-25 minutes for regular muffins (12-16 minutes for mini), or until a toothpick inserted in the center comes out clean.
- Let cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
Notes
Scroll up to see substitution options. Nutrition information is an estimate and may vary based on ingredients used.
I've also made these with 2 eggs and none of the ground flax and they turned out great! If you need to make them egg free, then I'd just omit the egg + ground flax/chia and do 2 flax/chia eggs (2 tablespoon ground flax + 6 tablespoon water)
You can even turn these into ABC+Z muffins by adding zucchini!
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