Preheat your oven to 350°F (175°C).

Generously grease a mini muffin tin with non-stick spray or oil. Silicone muffin pans work best to prevent sticking.

In a large mixing bowl, combine the molasses and oats, stirring until the oats are evenly coated.

Gradually add the flour, ground flaxseed, and cornstarch, mixing thoroughly.

Stir in the grated apples, carrots, and banana. Add water as needed to achieve a thick, sticky consistency.

Using a spoon or small cookie scoop, fill each muffin cup about halfway. Press the mixture down firmly to ensure it holds its shape.

Bake for 15-20 minutes, keeping a close eye to prevent burning due to the molasses’ high sugar content. The edges should be slightly firm.

If desired, press a peppermint candy into the center of each muffin while they’re still warm.

Allow the muffins to cool completely before removing them from the pan. For best results, refrigerate them to firm up.

Store the muffins in an airtight container to maintain freshness. They can last up to two weeks in cool, dry conditions.