Healthy ABCD Muffins (Apple, Banana, Coconut & Date)

Our award-winning ABCD Muffins are great for kids and are packed with apple, banana, coconut and dates making them a perfect lunch box option!

A plate of ABCD Muffins

We all know that muffins are a favourite with kids and make a great lunch box treat.  Whether it’s a batch of banana muffins, blueberry muffins, apple crumble muffins, white chocolate and raspberry muffins or these ABCD muffins, they’re sure to disappear quickly!

ABCD muffins on a blue plate.

Apple, Banana, Coconut & Date Muffins (ABCD)

The name ABCD muffins stands for apple, banana, coconut and date muffins – the 4 main ingredients in these freezer-friendly muffins

The ingredients needed for apple, banana, coconut and date muffins.

A One Bowl Muffin Recipe

To make these muffins, simply mix the wet ingredients together in a bowl (apple, banana, dates, vegetable oil, egg and milk). 

A mixing bowl with egg, apple, dates, milk and oil.

Muffin mixture in a bowl.

Then gently fold through the dry ingredients – don’t over-mix (self-raising flour, raw sugar and coconut). 

Flour and sugar being added to a mixing bowl.

Muffin batter made with apple, banana, coconut and dates in a bowl.

Divide the mixture between the muffin tray holes, sprinkle with extra sugar (optional) and bake. 

A muffin tray filled with sweet muffin mixture.

Variations

This is such a versatile recipe and you can mix and match with so many different ingredients. I recommend checking out the reader comments at the end of the post (there’s so many great suggestions there!). 

Some great suggestions are:

  • adding grated carrot
  • adding nuts
  • using gluten-free flour
  • reducing the amount of sugar

A pile of apple, banana, coconut and date muffins on a blue plate.

Lower Sugar ABCD Muffins

This recipe contains 1/2 cup of raw sugar. However, it does also get a lot of sweetness from the apple, banana and dates, so you can absolutely cut down this amount for a low sugar option. Many of our readers suggest 1/4 cup of raw sugar instead. 

I like to sprinkle a little extra raw sugar over the top of the muffins to give a beautiful crunch, but again, if you’re after a low sugar muffin, then skip this step (they’ll still be absolutely delicious). 

ABCD Muffins on a blue plate.

How To Store ABCD Muffins

These muffins can be stored in an airtight container at room temperature and consumed within 3-4 days. Alternatively, you can freeze the muffins for up to 3 months.

 

Popular Lunch Box Recipes For Kids

Here’s 5 more of our most popular lunch box recipes: 

A half-eaten lunchbox muffin.

ABCD Muffin Recipe Tips & FAQ

Can I make these muffins in my Thermomix?

Absolutely! There’s conventional and Thermomix instructions in the printable recipe card below. 

Can you taste the dates in this muffin recipe?

No, as they are chopped finely they just give a beautiful sweetness to the muffins. 

I don’t like coconut – can I leave it out?

Yes you can. There’s no need to replace it with anything. 

Can I make these into mini muffins?

Yes, of course! Simply decrease the cooking time in the oven. 

Do you have any more lunch box recipes?

Absolutely! Check out my entire lunch box recipes collection here or my FREE printable of 101 Lunch Box Ideas here. 

How will I know if the ABCD muffins are cooked?

The muffins are ready when they spring back when touched lightly in the middle or a skewer inserted comes out with a few moist crumbs on it. 

 

VIDEO: HOW TO MAKE ABCD MUFFINS

 

WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel. 

ABCD Muffins

ABCD Muffins

Our award-winning ABCD Muffins are great for kids and are packed with apple, banana, coconut and dates making them a perfect lunch box option!
5 from 11 votes
Print Pin Rate
Course: Snacks
Cuisine: Healthy Snacks
Keyword: ABCD Muffins
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 12 muffins
Calories: 274kcal

Ingredients

  • 1 apple grated
  • 2 bananas small, mashed
  • 50 g dried pitted dates finely chopped
  • 1/2 cup (125g) vegetable oil
  • 3/4 cup (185g) milk
  • 1 egg
  • 1/4 cup (20g) desiccated coconut
  • 225 g (1 1/2 cups) self-raising flour
  • 1/2 cup (125g) raw sugar plus extra for sprinkling

Instructions

Conventional Method

  • Preheat oven to 180 degrees celsius (fan-forced). Grease a 12-hole muffin tin and set aside.
  • Place apple, bananas, dates, vegetable oil, milk and egg into a bowl and mix until very well combined.
  • Add desiccated coconut, self-raising flour and raw sugar and mix very gently until just combined (be careful not to over-mix).
  • Spoon mixture into prepared muffins tin and sprinkle with extra raw sugar (optional).
  • Bake for approximately 20 minutes (turn tray after 10 minutes and then check at 15 minutes).
  • Leave to cool in the tray for 10 minutes before transferring to a wire rack to cool completely.

Thermomix Method

  • Preheat oven to 180 degrees celsius (fan-forced). Grease a 12-hole muffin tin and set aside.
  • Place quartered apple and whole pitted dates into the Thermomix bowl. Chop on Turbo for 10 seconds (or until apple is grated and dates are finely chopped). You may need to scrape down the sides a couple of times.
  • Add the banana and mix on Speed 5, 5 seconds.
  • Add the vegetable oil, milk and egg and mix on Reverse Speed 5, 15 seconds or until well combined.
  • Add the self-raising flour, coconut and sugar and gently mix with the spatula until just combined - be careful not to over-mix.
  • Spoon mixture into prepared muffins tins and sprinkle with extra raw sugar (optional).
  • Bake for approximately 20 minutes (turn tray after 10 minutes and then check at 15 minutes).
  • Leave to cool in the tray for 10 minutes before transferring to a wire rack to cool completely.

Notes

RECIPE NOTES & TIPS
Low sugar option - reduce the amount of sugar to 1/4 cup and omit the optional step of sprinkling sugar over the top before baking. 
Testing the muffins - the muffins are ready when they spring back when touched lightly in the middle or a skewer inserted comes out with a few moist crumbs on it. 
Storing the muffins - store in an airtight container at room temperature and consume within 3-4 days. Alternatively, freeze the muffins for up to 3 months.
Freezer-friendly - these muffins can be made ahead of time and stored in the freezer for grab and go snacks. They can be placed into lunch boxes frozen as they will defrost by morning tea. 
 

Nutrition

Calories: 274kcal | Carbohydrates: 35g | Protein: 4g | Fat: 14g | Saturated Fat: 11g | Cholesterol: 15mg | Sodium: 14mg | Potassium: 184mg | Fiber: 2g | Sugar: 18g | Vitamin A: 65IU | Vitamin C: 2.5mg | Calcium: 27mg | Iron: 0.5mg
Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!

 

 

 

108 thoughts on “Healthy ABCD Muffins (Apple, Banana, Coconut & Date)”

  1. Nikki @ The Kids Menu says:

    Oh I love these, the sound and look so delicious. I brought an extra bunch of bananas this week to make your banana choc chip bread but now I am torn which to make!!

    1. Bake Play Smile says:

      Perfect!!!! Either of Lauren’s creations are amazing!

  2. Hope @ Nanny Shecando says:

    Yum, these are great. Even though I always try to be healthy at breakfast, I really just crave sweet things like pancakes or crepes or croissants. So I have a sneaking suspicion that these will be a great healthy alternative!

    1. Bake Play Smile says:

      Absolutely! Oh don’t even put me near a croissant and nutella or you’ll never see me again! xx

  3. Marianne @kidsrecipesandorganisedchaos says:

    These look delicious and a perfect addition to the lunchboxes. Will definitely be making these this week 🙂

    1. Bake Play Smile says:

      Thanks so much Marianne – I really appreciate your comment.

  4. Deanna says:

    I made these and were a huge hit with adults and kids alike… so yummy!

    1. Bake Play Smile says:

      Thank you so much Deanna. I’m so glad you liked them! 🙂

  5. Luciana says:

    To make them healthy I subsituted the vegetable oil for coconut oil and the raw sugar for coconut sugar.

    1. Bake Play Smile says:

      Perfect!

    2. Kristy-lee says:

      Hi Luciana,
      It’s my first time baking with coconut oil and sugar. How much did you add of each and did you melt the oil first?
      Thanks,
      Kristy
      P.s. Can’t wait to try these Lucy, thanks for sharing the recipe 🙂

      1. Bake Play Smile says:

        Hi Kristy-Lee, I actually used vegetable oil in this recipe, but you could definitely try to swap for coconut oil (and yes I’d melt it first). Hope that helps!

        1. Kristy-lee says:

          Hi Lucy,
          Thanks for that. I have no idea what I did wrong but they haven’t turned out as well as I thought they would. They sank after coming out of the oven and in the centre it’s as though they are undercooked, but I had left them in there for an extra 3-5 mins as it was?? The only thing I can think of is that perhaps using coconut oil changes the baking time? But from what I read on using it as a substitute it shouldn’t have.
          Not sure…. But I was trying to be extra good so will give these another go and follow your recipe to the T.
          Fingers crossed x

          1. Bake Play Smile says:

            Hi Kristy-Lee, it could have possibly been the substitution to coconut oil that caused it, otherwise a difference in oven temperature perhaps?
            Oh that’s a shame! Hopefully with the vegetable oil, they’ll turn out yummy for you! I’ll have to have a play around with substituting coconut oil in. Did you change anything else, or just the oil? xx

Leave a Reply

Your email address will not be published. Required fields are marked *