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Close up of an ABCD muffin on a marble bench with blue and white stripe towel in background
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4.8 from 5 votes

ABCD Muffins

These easy ABCD Muffins and made using Apple, Banana, Cinnamon and Dates and are perfect for lunchboxes! Both regular and Thermomix instructions included.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Muffins
Cuisine: Australian
Keyword: ABCD Muffins, Freezer Friendly, Lunchbox Snacks
Servings: 24 Muffins
Calories: 118kcal
Author: Lauren

Equipment

  • 2 x 12 hole muffin trays

Ingredients

  • 2 ½ cups self raising flour 375 grams
  • ½ cup of caster sugar 115 grams
  • 1 ½ cups of milk 375 grams
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 150 grams butter
  • 1 banana 100 grams
  • 1 apple 100 grams
  • 10 pitted dates 100 grams

Instructions

  • Preheat your oven to 200 degrees celsius (fan-forced) and line 2 x 12 hole muffin tins with paper cases and set aside until needed.
  • Place the butter into a microwave safe bowl and cook in 30 second spurts until just melted.
  • Grate the apple, chop the dates and mash the banana. Set aside until needed.
  • Place the melted butter into a large bowl and add the eggs, milk, vanilla extract, grated apple, mashed banana and chopped dates. Mix to combine.
  • Add the self-raising flour, caster sugar and cinnamon and mix to combine.
  • Divide the mixture amongst the paper cases and bake for 18-20 minutes or until the muffins are golden and cooked through when tested with a skewer.
  • Let the muffins cool in the tray for 10 minutes before carefully transferring to a wire rack to cool completely.

Thermomix Instructions

  • Preheat your oven to 200 degrees celsius (fan-forced) and line 2 x 12 hole muffin tins with paper cases and set aside until needed.
  • Place the butter into your Thermomix bowl and cook for 2 minutes, 60 degrees, speed 3 or until melted.
  • Add the Apple (which has been cut into quarters) and the pitted dates and blitz using the turbo function (1 second setting) 3 - 4 times or until finely chopped.
  • Add the bananas and mix for 8 seconds on speed 4.
  • Add the eggs, vanilla and milk and mix for 10 seconds on speed 4.
  • Scrape down the sides of the bowl and add the self-raising flour, caster sugar and cinnamon and mix for 15 seconds on speed 4. Scrape down the sides of the bowl and mix for a further 10 seconds on speed 4 or until the mixture has just combined.
  • Divide the mixture amongst the paper cases and bake for 18-20 minutes or until the muffins are golden and cooked through when tested with a skewer.
  • Let the muffins cool in the tray for 10 minutes before carefully transferring to a wire rack to cool completely.

Notes

  • You can use leftover apples pieces for this recipe.
  • A medium sized (100grams) banana is best for this recipe, if you add too much banana, the muffins will be soft.
  • Pitted or Medjool dates can be used, please ensure you remove the seeds if using medjool dates.
  • Make sure you test the middle of the muffins with a skewer to ensure thy have cooked through completely, otherwise they will sink when removed from the oven.
  • These muffins are best stored in an airtight container and enjoyed within five days.
  • This recipe is freezer friendly and can be stored for up to two months.

Nutrition

Serving: 0g | Calories: 118kcal | Carbohydrates: 24g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 19mg | Potassium: 143mg | Fiber: 1g | Sugar: 13g | Vitamin A: 77IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg