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ABBC muffins (apple, blueberry, banana and carrot) recipe

ABBC muffins (apple, blueberry, banana and carrot) recipe

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Your little ones will never know these tasty muffins are packed with fruit and veg! They're a great snack option and delicious served with yogurt or nut butter. See method

  • Makes 6 muffins
  • Takes 30 mins plus cooling
  • 288 calories / serving
  • Freezable
  • Healthy


  • 1 medium-sized carrot, peeled and roughly chopped
  • 1 banana, roughly chopped
  • 100g apple sauce
  • 2 medium eggs
  • 100g margarine
  • 130g self-raising flour
  • 60g rolled oats
  • 1 tsp vanilla extract
  • ¼ tsp cinnamon
  • pinch of salt
  • 30g blueberries
  • honey, to serve (optional)
  • yogurt, to serve (optional)
  • nut butter, to serve (optional)
High in vitamin A and vitamin D

Each serving contains

  • Energy

  • Fat

    18g 25%
  • Saturates

    4g 18%
  • Sugars

    9g 10%
  • Salt

    0.6g 14%

of the reference intake
Carbohydrate 31.2g Protein 6.1g Fibre 3.2g


  1. Preheat oven to gas 4, 180°C, fan 160°C.
  2. Add all the ingredients apart from the blueberries to a food processor and blend until a smooth batter is formed, then gently stir in the blueberries.
  3. Place 6 muffin cases into a muffin tray and evenly distribute the batter between them.
  4. Bake in the oven for 25 mins until the muffins start to turn golden.
  5. Remove from the oven and cool on a baking tray. Serve with honey, yogurt or nut butter (optional).

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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