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 9 votes
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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

Equipment

  • Thermomix (optional)
  • Oven

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.

Video

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