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Apple Carrot Banana Spelt Muffins 🍎🥕🍌
Fruit-sweetened muffins made with ripe banana, grated apple, carrot, spelt flour and almond flour. Moist and naturally sweet with no added sweetener in the base recipe.
For babies, skip the chopped walnuts on top. Mini muffins are also a convenient option for little hands and can be baked for approximately 15 minutes, or until a skewer comes out clean.
Ingredients
- 2 tbsp coconut oil, melted 2 tbsp coconut oil, melted
- 1 ripe banana, mashed 1 ripe banana, mashed
- 1 apple, grated 1 apple, grated
- 1 packed cup grated carrot 135g grated carrot
- ⅓ cup unsweetened apple puree (applesauce) 80g unsweetened apple puree (applesauce)
- ½ cup buttermilk 125ml buttermilk
- Or ½ cup milk mixed with 1½ tsp fresh lemon juice Or 125ml milk mixed with 1½ tsp fresh lemon juice
- 2 eggs, beaten 2 eggs, beaten
- 1½ cups spelt flour 185g spelt flour
- ½ cup almond flour 56g almond flour
- 1 tsp cinnamon 1 tsp cinnamon
- ½ tsp ginger ½ tsp ginger
- 1½ tsp baking soda 1½ tsp baking soda
- ¼ cup chopped walnuts, optional 35g chopped walnuts, optional
Instructions
- Preheat the oven to 375°F (190°C) and grease a 12-cup muffin tray.
- In a large mixing bowl, add the melted coconut oil, mashed banana, grated apple, grated carrot, apple puree, buttermilk and beaten eggs.
- Mix until combined.
- In a separate bowl, add the spelt flour, almond flour, cinnamon, ginger and baking soda.
- Stir the dry ingredients together.
- Add the dry mixture to the wet ingredients and gently fold until just combined.
- Divide the batter evenly between the 12 muffin cups.
- Sprinkle the chopped walnuts over the tops if using.
- Bake for approximately 35 minutes, or until golden and a toothpick inserted into the center of a muffin comes out clean.
- Leave the muffins in the tray for 5 minutes, then transfer them to a wire rack to cool completely.
Baby Serving Guide
9 months+: Serve the muffin fully baked and cooled to a safe temperature.
For babies, omit the walnut topping and offer a manageable portion according to your baby's eating skills.
Mini muffins can also be used for little ones. The source suggests baking mini muffins for approximately 15 minutes, or until a skewer inserted into the center comes out clean.
Baby-Friendly Tips
- Walnuts: The original recipe includes chopped walnuts, but the source recommends skipping the walnut topping for babies.
- Apple: Grate the apple before mixing it into the batter.
- Carrot: Use finely grated carrot so it cooks into the muffin.
- Banana: Use a very ripe banana for the best natural sweetness.
- Egg: Egg is a common allergen.
- Milk: Buttermilk contains dairy, a common allergen.
- Almond: Almond flour contains tree nuts, a common allergen.
- Spelt: Spelt is a type of wheat and contains gluten.
- Always serve baby seated upright and under close adult supervision.
Recipe Tips
- Use a very ripe banana because the fruit provides much of the sweetness in the muffins.
- Fold the wet and dry ingredients together gently and only until combined.
- Check the muffins near the end of the baking time. A toothpick or skewer should come out clean when ready.
Storage
- Room temperature: Cool completely and store in an airtight container for 1–2 days.
- Fridge: Refrigeration is not recommended because it changes the texture of the muffins.
- Freezer: Freeze in an airtight container for 2–3 months.
