LadyNOD ABC muffins as my girls call them are our family’s new favorite. I gave a LadyNOD yummy twist to a Carrot-Banana muffins recipe in the current April edition of Savory Magazine. These guilt-free LadyNOD ABC muffins make the perfect nutritious addition to your morning breakfast or afternoon snack.
Every cooking MOMent I get to spend with my girls is a mom win. I love how much fun we have together from making the batter to enjoying the fruit of our labor. Whenever we bring home the Savory Magazine, we love to experiment in our kitchen. The LadyNOD ABC muffins are one of our morning experiments.
When I told them that we were going to make carrot-banana muffins, they told me if we had a veggie or fruit that starts with “A” we will have ABC muffins. I thought that was so clever that we decided to go with apples. The addition meant a slight change to the Savory Magazine recipe.
- 1 cup homemade Apple sauce
- 1 Banana
- 2 medium Carrots
- ¾ cup chopped pecans
- 2 large eggs
- 1/4 cup date honey
- pinch salt (about 1/8 tsp)
- 1 cup whole wheat flour
- 2 tsp baking powder
- 1 tbsp ground cinnamon
- Preheat the oven to 350°F. Peel and mash the banana. Peel and grate the carrots. Beat the eggs, date honey and salt with a mixer for 3 min., or until light and airy. Sift the flour, baking powder, and cinnamon over the egg mixture and fold to combine. Mix in the apple sauce, banana, carrots, and pecans.
- Line each cup in a muffin tin with paper baking cups. Pour the batter evenly among the 12 cups. Bake for about 20 min., or until muffins are cooked through and a toothpick inserted into the center comes out clean.
Hubby made a side of scrambled eggs to go with our delicious masterpiece and that made for a complete breakfast. We definitely will make the LadyNOD ABC muffins again as they were a hit, not only for breakfast but also for after-school snacks.