Made with a nutrient-packed ingredient list, these tender Baby Muffins are a perfect first muffin. They are easier to chew than a regular muffin, have three kinds of produce, are added sugar free, and they boast a solid dose of healthy fats—exactly what the littles need!
Baby Muffins
I am a super fan of muffins for kids since they are so convenient and endlessly versatile. And they can be a helpful way to offer foods the kids aren’t always interested in eating straight up. But when making muffins for babies, there are a few specific considerations I like to keep in mind. Here’s what makes these special:
- These have healthy fats from eggs.
- The tender muffins are easier to chew than traditional ones as they are moister. (Bready textures can be tricky for some kids)
- The flavor and sweetness comes from fresh bananas, apples, and carrot.
- These are made without added sugars, which is recommended for babies.
- They freeze well, so you can store half of the batch for a future week—yay for easy meals
TIP: I am usually very straight forward in the way I name recipes, but I did think “ABC” was fitting here and it’s a helpful way to remember what’s in the muffins (Apples, Bananas, and Carrots…see? Fun!)
Sugar Free Toddler Muffins
You can, of course, totally serve these muffins to a toddler and they are great for one year olds I’ve been making them for my two younger kids and we top them with a little jam to add some sweetness (which is just their preference, you can try them plain first if you want!).
Ingredients in Baby Muffins
Here’s a look at what you need to make these muffins.
- mashed very ripe banana (about 2 small bananas)
- shredded apple (about 1 small apple)
- shredded carrot (about 1 small carrot)
- milk (dairy or nondairy)
- egg
- melted butter, slightly cooled
- pure vanilla extract
- whole wheat flour
- rolled oats
- cinnamon
- baking powder
- baking soda
- salt
TIP: To make these dairy-free, use melted coconut oil. To make them gluten-free, use cup for cup gluten-free flour.
How to Make Baby Muffins Step-by-Step
Here’s a look at the process involved in making this recipe. Scroll down to the bottom of the post for the full information.
- Preheat the oven and grease a mini muffin tin. Mash the banana and shred the apple and carrot on a box grater.
- Stir together the ingredients until uniformly smooth.
- Divide among the prepared muffin tin.
- Bake!
TIP: Serve diced to babies 9+ months. You can also serve a whole muffin to a BLW baby for them to munch on.
What’s the texture of these muffins like?
These are deliberately very moist (and moister than regular muffins) to ensure they are easy for baby to chew and swallow. They will be moist and very tender when fully cooked, so know that is on purpose! (My middle kiddo didn’t master bready foods easily until she was well over 1 year old, so I am mindful that this texture is trickier for some kiddos and did my best to make these very appropriate for little eaters.)
TIP: For veggie muffins for older kiddos who are fine with a variety of textures, you can also check out my Zucchini Carrot Muffins!
Finger Foods for Babies
I love having easy prep-ahead recipes that I can use for baby meals and these muffins work well for breakfast, lunch, or snack time. You can pair them with diced fruit, applesauce, scrambled eggs, shredded cheese, or any other favorite finger food or puree.
TIP: Find my Master List of the Best Early Finger Foods for Babies for more ideas.
Can I freeze these muffins?
You sure can! Freeze, once fully cooled, in a freezer bag with as much air removed as possible for up to 6 months. Thaw overnight in the fridge or at room temperature. You can also store in an airtight container in the fridge for up to 5 days.
TIP: You can serve these chilled, at room temperature, or slightly warmed. Diced up, they make a great baby snack!
Tips for Making the Best Baby Muffins
- Store in an airtight container in the fridge for up to 5 days. Serve chilled, at room temperature, or slightly warmed.
- Freeze, once fully cooled, in a freezer bag with as much air removed as possible for up to 6 months. Thaw overnight in the fridge or at room temperature.
- To make these dairy-free, use melted coconut oil.
- To make an egg-free version, see this similar Sugar-Free Banana Muffin.
- Be sure to use a very ripe banana for the best natural sweetness—there are no added sugars in this muffins, so you need those natural sugars.
- You can serve topped with butter, applesauce, apple butter, or jam (especially for older kids!) to add more sweetness.
- If you want to make these sweeter, you can add ¼ cup sugar to the batter.
- Serve baby as much muffin as they want according to their appetite.
- For veggie muffins for older kiddos who are fine with a variety of textures, you can also check out my Zucchini Carrot Muffins!
I’d love to hear your feedback on this recipe, so please rate and review it below in the comment field!
ABC Baby Muffins (Apple, Banana and Carrot!)
Ingredients
- 1 cup mashed very ripe banana (about 2-3 small bananas)
- ½ cup shredded apple (about 1 small apple)
- ¼ cup shredded carrot (about 1 small carrot)
- ¾ cup milk
- ¼ cup melted unsalted butter (slightly cooled)
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup whole wheat flour
- ½ cup rolled oats
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt
Instructions
- Preheat oven to 375 degree F and grease a 24 cup mini muffin pan with nonstick spray.
- Place the banana, apple, carrot, milk, butter, egg, and vanilla into a medium bowl. Stir together.
- Gently, but thoroughly, stir in the flour, oats, cinnamon, baking powder, baking soda, and salt.
- Divide batter among the prepared muffin pan, filling each cup to the edge. (You'll use about 2 tablespoons batter in each mini muffin cup).
- Bake for 16-20 minutes or until a cake tester inserted into the center comes out cleanly. (I do 18 minutes in my oven.)
- Let cool for a few minutes in the pan, then transfer to a wire rack to cool fully. Dice up to serve to a baby eating finger foods or offer one whole to a baby eating baby led weaning-style foods.
Video
Notes
- Store in an airtight container in the fridge for up to 5 days. Serve chilled, at room temperature, or slightly warmed.
- Freeze, once fully cooled, in a freezer bag with as much air removed as possible for up to 6 months. Thaw overnight in the fridge or at room temperature.
- Dairy-free: Use melted coconut oil instead of butter and nondairy milk.
- Egg-free: Omit the egg. Increase the baking soda to 1 teaspoon. Proceed with the recipe.
- These taste best when the banana is very ripe, so the outside should have a lot of brown spots (which indicate sweetness).
- I use a box grater to shred the apple and carrot.
- To make with all-purpose flour, make as directed but use ¼ cup milk only.
- To make without oats, replace the oats with the same amount of all-purpose flour.
- You can serve topped with butter, applesauce, apple butter, or jam (especially for older kids!) to add more sweetness.
- If you'd like to make them sweeter for older kiddos, add ¼ cup sugar to the batter.
The muffins are delicious!!! My husband, 4 year old, 2 year old and I LOVE THESE!
So easy and tasty!
Excuse me. How are these so delicious??? There’s no added sugar and they taste incredible. My toddler ate 6 in one sitting. My baby had 3. My husband and I almost finished off the rest of them. I’ll be making these again—- I’ll have the recipe memorized in no time.
How long do these need in the oven for regular muffin size (I don’t have a mini muffin pan) and would the temp need to be adjusted?
About 16-18 minutes at the same temp
My 15 month old refuses to eat apples so I wanted to try this and he DEVOURED them! As a bonus, my 3.5 year old loved them as well! I will surely be making these again 😋❤️
I’m so glad!
Hello there! What’s your recommendation for replacing the honey/maple syrup with regular sugar/brown sugar instead? Thanks!
Should work fine!
Great muffins that my infant loves! I also think they’re delicious. I’ve made this 3 times already and plan to keep using this recipe into the future.
Do you have to store in fridge? Left out overnight in ziplock bag.
Totally fine!
Sooo tasty! But I’ve had a hard time getting the inside to cook / not be gooey. I kept in for close to 30 minutes and made sure to use fresh box of baking soda. I did bake them in a mini silicone muffin tin so I’m not sure if that impacted it? I tried to keep them in long but the bottoms started to burn. The internal temp was 200 deg +.
It’s very possible it’s the silicone muffin tin since it conducts heat differently than a regular muffin tin. I don’t use them regularly so I can’t say for sure, but that’s my best guess.
Hi can I use a regular muffin pan? Or will the middle bit cook through? Thank you! Excited to try this recipe
They are best in a mini muffin pan but will work in a standard one too. Enjoy
How long do these need in the oven for regular muffin size (I don’t have a mini muffin pan) and would the temp need to be adjusted?
About 16-18 minutes at the same temp
Really good!! Both my toddler and 9mo devoured these (and mama too!)
I made these for my granddaughter 21 months old. I used a combination of organic white and wholemeal flours I didn’t add oats. We loved these moist healthy food muffins, the ratio of flour to wet ingredients is perfect. this recipe is a keeper!
She liked to dip her muffin in fresh cream.
My toddler and myself actually love these muffins but they always seem to take ages to cook – is that just me? 18 mins and still gooey in the middle, after 30 mins they are quite hard on top but still very soft in the middle – is this because of the oats? I get scared to just do 18 mins. My oven cooks really well with everything else but these.
If they are taking forever to cook on the inside, I’d try a new container of baking soda. Enjoy!
I love this recipe. We make these muffins all the time, as I’m always looking for tasty foods for my toddler that don’t have too much added sugar or salt. I also wanted to thank you for offering so many ingredient substitution options for all of your recipes. We usually just make them as written because we don’t have any food allergies or dietary restrictions, but its nice to have options when hosting friends who do need to limit certain foods. Recently I tried the egg-free version of this recipe because our grocery store was all out of “ethical” eggs (and the generic ones were $9/dozen), so that was a nice bonus too!
I’m so glad!
Love this ABC muffins.
Can i add boiled beetroot instead of bananas?
I am not sure that will taste as good since it has such a different flavor.
Loving this receipe,would try for my grand son.
But one query, if i dont want to use milk and butter how much coconut oil should i use?
And for egg free i need to add more bakung soda?
I am not sure if you should replace the milk and butter with oil as it may make the muffins oily. And if you don’t use milk, I am not sure the baking soda option to make them egg-free will work the same way.
But in your recipe notes above mentions the options for egg free and dairy free
Oops, I didn’t realise whole wheat flour meant wholemeal flour and I used all purpose flour (which is also called plain flour in Aus). That means I used an extra 1/2 cup of milk, oops… a bit bummed but they still taste nice. Just extra wet 😅
These turned out delicious and so nice, I had to drop myself from eating them all before I could give them to baby! I think I might have over baked them just a tad though, because the outside got a bit too tough and chewy to give to my daughter after being in the fridge for one day, but that’s my bad. 10/10 would recommend, and I’ll definitely be making these again!
Yay! And you can warm them a smidge and they should soften right up too.
Could I make these with apple sauce as a sub for shredded apple?
If you use applesauce, it will add more moisture to the batter so I cannot guarantee they will cook through the same way. Let me know if you try it though.
My almost 2-year old loves these mini muffins! The recipe came out perfect. How can I adjust the recipe to make her birthday cake? I have a 6-inch heart-shaped cake pan and a 9-inch regular cake pan as options.
My best guess is that you’d want to use half of the batter in the 6 inch pan (bake for maybe 18 minutes and check the center for doneness every 2 minutes after) and the full amount of batter in the 9 inch one (bake for maybe 24 minutes and check for doneness every two minutes after)
Thanks so much for responding!
I just made this as a birthday cake! I used four inch pans and ended up with six layers cooked for 18 minutes. Perfect texture and delicious with a yogurt frosting.
I’m so glad and enjoy the celebration!
Thanks for this recipe! Can I substitute the whole wheat flour for cassava flour?
I am not familiar with how that flour bakes so I can’t say for sure. If you’ve used it in other similar recipes with good results, give it a try!
Can I replace the whole wheat flour with the same amount of almond flour or gluten free flour?
Your best option is a gluten-free all purpose flour. Not almond flour.
Can we used salted butter and just omit the salt? Ran out of unsalted, but need to use the bananas and my toddler loved these last time!
Sure
I have never commented on a recipe before but I guess there’s a first time for everything. This recipe was fast and easy. The best part was my daughter gobbled them up she is picky. I had to taste them too and they are delicious. 10/10.
This recipe deserves all of the five star ratings! We used flax egg, so it was safe for my 16 month old to snack on the batter throughout the process 😉
These came out great! Skipped the egg because I didn’t have any and used applesauce instead of grated apple. They were light and fluffy and perfectly sweet. Mom, 3yo, and 1yo approved! Thanks for the great recipe as always.
I’m so glad to hear that!
I’ve made these and cooked them 25mins longer than the recipe but they still seem very undercooked. I know the recipes says to expect them to be moist but it just seems raw! Have I done something wrong?
The most likely thing is that your baking soda either wasn’t fresh or active. I hope that helps!
Hi! My baby loves these! But is there a way to adjust the ingredients to make it a cake?
Sure, just let me know the pan size you want to use and I can estimate the baking time.
Would I need to double this to make in a 9×12 pan?
I wouldn’t recommend making these in a large pan due to their moist texture as it would be difficult to get them to bake in the middle.
Okay! Would an 8×8 be okay? Thank you so much!
Oh hello, my baby is seven months old, but his baby lead meeting and does eat solid food. The size of a finger. Could he eat this?
I would wait until closer to 9 months to serve as little pieces. If he puts a big piece of this into his mouth, it may get stuck on the roof of his mouth or otherwise be hard to move around due to the texture. But soon!
Hi! My older daughter loved this recipe when she was little-however my youngest is allergic to oats. Is there a way to eliminate the oats? Thanks!
You can swap in all purpose flour for the oats.
Will this work without baking powder?
No, baking powder is needed to help the muffins rise.
Delicious and so easy to make. I just blitzed the ABCs in the food processor to save time grating – worked perfectly! I also substituted spelt flour. Will be making again, my 15 month old can’t get enough of them for a healthy snack.
Love it!
I made these for my two year old grandson. They are sweet even though they do not contain sugar, moist, and full of flavor.
If I were to make this without banana, what would you replace that with? Maybe more egg and some more flour? Wondering what quantities. Thank you!
Hi Stefanie. You could try to sub the banana with applesauce. Use 1 cup of applesauce and proceed with the recipe as normal.
I made the cake. Think it took about 50 minutes at 180 degrees. It came out perfect, rose evenly and smoothly. Let’s see how it goes down at school x
I need to make a healthy cake for my son’s birthday for at school. I was thinking of doing this as one big cake, using the x2 recipe. How long would you recommend cooking it for?
Do you know what size pan you want to use?
think it’s a 22cm round pan 🤔
This looks like a great recipe. I’ll be trying it soon! I was wondering if you’ve also tried making it with non-wheat flour? Any recommendations on what could be a good substitute if I don’t want to use wheat? Many thanks.
Can you share what you are hoping to use?
I was thinking to use Coconut flour ideally. But can also use almond flour.
Hello I followed the 2x recipie amounts and ended up with enough for 24x 2 mini muffins (48) not sure where I went wrong? I used three small bananas and followed everything exactly. The oats were quick oats. Is that the issue?
Hi Laurel. The original recipe makes 24 mini muffins. If you doubled the recipe then there would be 48.
I wish I never made these because now my toddler won’t stop yelling “muffin, muffin, MUFFIN!!!” while pointing at the muffin tin right before bed or dinnertime! It was a huge hit with him!
Hey Amy! Do you recommend red or green apples to grate? What do you use? Thank you
Hi- You can use any apple you typically use for cooking, so firmer ones like Granny Smith, Honeycrisp, Fuji, and the like.
My son struggles with protein. He just turned one. Do you have any suggestions to add to the muffin?
A few tablespoons of hemp seeds or serve along side a pouch of yogurt or a smoothie.
These are sooo good. I missed the note about using less milk for all purpose flour and didn’t have any issues. I made them for older kids, lower elementary and preschool age and they love them!
Hi- could I substitute coconut flour or would that not yield a good consistency?
I am pretty sure that will not work since coconut flour absorbs liquids very differently than wheat based flours.
Really love these! I did a batch though and it was very soft/runny in the middle, is there any reason that could happen? Too soft apples? Also can I substitute milk for plain yogurt? Thanks!
It’s possible that could happen if the apple was super juicy or if the baking soda wasn’t active. And I haven’t tried it with yogurt but it actually might work!
Where are the measurements for the flour / oats / vanilla etc?
The full recipe is always at the end of the post.
Curious if you think the egg is necessary, since bananas are sometimes used as an egg replacement. My son is allergic to eggs, so I can always sub applesauce. Thoughts??
This recipe holds together best if you use an egg. I would recommend a flax egg here, not applesauce, as applesauce is likely to make the batter too wet to bake through properly given the other ingredients.
I substituted the egg for 1/4 cup of whole plain Greek yogurt and it worked just as well as when I add egg 🙂
Thank u so much for your recipes, feels like a life saver!! my 18 month old son is obsessed with this ABC muffins. If i gave it to his own free will, he would have it as his breakfast, lunch and dinner!! Hence i have to make something else and keep, so that i can stop him fro overeating the same thing over and over again! will be trying the Blueberry yougart muffin next! P.S. love it that your recipes does not really require sugar!
My 2 year old devours these muffins. One of my favorite things to give him. How long would you recommend cooking for bigger muffin tin size?
I would estimate 20-24 minutes or until a cake tester inserted into the middle comes out cleanly.
These are so good and my 18 month old loves them! They are a great way to incorporate fruits and vegetables and are so soft and flavorful. A great thing to keep in the freezer for a quick snack. Thank you for the recipe!
I’m so glad to hear that!
Could I use oat flour instead of regular flour to make gluten free?
I haven’t tried that so I can’t say for sure. They may not bake through in the middle in the exact same way.
I made these for my 13mo and he absolutely loves them! I’ll definitely be making them again. Thank you!
Hello! I just made these this morning. My 4 year old and 1 year old are going to town on them. However, they are still pretty mushy on the inside. I even cooked them for 3 extra minutes. I followed your instructions to the T. I am not a baker by any stretch of the imagination, but the only thing I can think of is the honey crisp apple I used was very juicey. I did my best to squeeze out the juice before adding to the mix. Do you have any suggestions before I try to make another batch?
Thanks!
Cassie
I would make sure your baking soda is fresh and if your apple is dripping, you can squeeze it gently.
If I substitute wheat flour and oats with a total of 1 and 1/2 cups of all purpose flour, what would be the quantity of milk that need to be added?
I haven’t tested that but my best guess is 1/2 cup milk.
Is there anything you could substitute for oats? My son has FPIES and it is a trigger food for him.
You can do all purpose flour instead.
So would you do 1/2 cup all purpose flour in addition to the 1 cup of whole wheat flour already in the recipe? Could you just do 1 1/2 cups of all purpose flour?
Quick, easy and super delicious muffins!!😋
Just made these today and they taste soooooo goood. My 1yr old loved it soooo much. Would love to try your other muffins recipes as well!!
They do taste fantastic and love that they don’t have added sugar but why did they stick to my unbleached muffin liners 🙁 I lost have the muffin peeling it out .
You will notice that I don’t use muffin liners or recommend them as my muffins don’t have enough fat to come off of them easily. If you want to use them, you will need to lightly spray them with nonstick spray to avoid this issue.
Made a batch of these as mini muffins and froze them. My 19mo kiddo enjoyed them! About to make another batch as we just finished them two months later!
Can we make these in a regular muffin tin instead of mini? And how should we adjust bake time? Thank you!
They bake through best in a mini muffin pan so use that if you can!
I baked them in a regular tin and they came out fine. I can’t remember how long they baked — I would just start taking them out and testing them at 18 minutes.
Thank you for making it easier for me to pack toddler lunches. Great muffin recipe!!
This recipe was great, my kids (and I) loved it! I switched apple sauce for the butter because I was out and they turned out great.
Excited to try this! Do you know if almond flour would work instead of wheat flour?
It will not. If you do that the muffins will be mushy since almond flour is not a good direct substitute for wheat flour.
How would you incorporate puree ABC into this recipe? My bub is tired of purees but I have a ton.
If you use purees instead of the fruit the way I have it, you will need to adjust the flour to ensure the muffins aren’t mushy on the inside. I haven’t tried that though, so I can’t say what exactly you’d want to do. Let me know if you try it!
Best muffin recipe we’ve tried! My picky toddler gobbles these up, he loves them! We add a little bit of maple syrup to the batter. They’re so good!
Hi, these muffin seem so delicious. I made them as per directions only did half cup spelt flour and half cup all purpose flower. Unfortunately they collapsed in the.middle after taking them out … I don’t think I over mixed it… any idea if the spelt whole weed flour mixture could be the reason? I will definitely make them again ..
Hi- I haven’t tested them with spelt flour, so I can’t say exactly how that would work here. Let me know if you keep experimenting though.
Can I use almond flour instead of whole wheat?
No, they do not work the same and the muffins will be mushy.
Baby loves it
Would I be able to use oat flour instead of whole wheat?
I do not think that will work as they are likely to be too wet without other modifications.
Hi Amy,
Is there a substitute for banana in this recipe? My 1 year old is allergic to bananas, egg, dairy, nuts and sesame..
Hope so as I’d like to try make these for him.
Thank you
Hi- You can do either a thick applesauce or mashed roasted sweet potato in place of the banana. Enjoy!
Hi Amy,
I’ve made these 3 times with mashed roasted sweet potato in them and he seems to enjoy them, however, the consistency of them doesn’t feel right.. (hope I’m not serving him uncooked muffin!). It’s always quite damp in the middle but the outside dries out if I try to cook it longer. I’m using mini silicon muffin trays (12 mini muffins) and was wondering if I should try in a normal sized metal muffin tray (6 muffins) instead. Would the cooking time be different? Really want to try get the texture right as he seems to like it but scared I’m feeding him undercooked muffins!
Thanks again!
Hi- Can you tell me if you are substituting the sweet potato for something and how much you are using?
Hi Amy,
I am substituting the banana for roasted sweet potatoes as he’s allergic to bananas. Did a 1:1 ratio
Hi my 16 month is loving all your muffin recipes! I’m trying these next and wondering if I could sub the milk with plain whole milk yogurt? Or if there’s a way to add more protein that you’d recommend???
Hi- I haven’t tried that and I can’t say for sure. And also, you’re not going to actually increase the protein by much with that swap, so I would hesitate to recommend changing a recipe that I know works so well. You could simply serve this with some yogurt or milk on the side for a more satisfying meal or snack? Most toddlers get plenty of protein without us trying very hard, so that could be plenty! Enjoy.
So easy and delicious. The whole family liked them.
I didn’t have whole wheat flour so I just use all purpose flour, came out great
I love this recipe so much! I’ve made it tons of times and it’s always perfect. Unfortunately, I left my airtight container out overnight— will they still be okay?
Totally fine!
Tastes great! I added some dried cherries and white chocolate chips as well. I didn’t have a mini muffin tin, so used a standard size tin and added 5-6 minutes onto the original cooking time. The edges were golden and toothpick came out clean. However, when I ate one, it was still a little “gooey”/moist in the center. Would you say this is fully cooked or maybe just hasn’t fully cooled and set yet?
In a standard size muffin pan, that might be the result since this batter is moister than usual. But if the toothpick was clean, it may not be fully cooled down or it could have been the moisture of the apple. Either way, enjoy!
Hi there! These turned out sooooo good! Just a question-of I don’t have any apples this around could I use unsweetened apple sauce and would it still be the same measurement?
Hi- if you use applesauce in place of the apple, there will be more liquid in the muffins and they may not bake through the same. You could double the carrot to make up for the missing apple if you have that though?
These are so yummy! Great as is, and I actually like to add a little more liquid and make pancakes! That way anyone who wants them sweeter can just add a little maple syrup on top. Thank you for all of your amazing and simple recipes.
Hi, these are great, thank you!
I’m confused about the difference in quantities between the metric and the US measures. It says 0.25 tsp baking soda in metric and 0.5 tsp in US. What is the right amount..? Thank you!
Use .5 tsp!
What about egg free?
The information is in the Notes at the end of the recipe for you.
I don’t have a baby or a grand baby but found this recipe when searching for no sugar added muffins, cakes, or cookies. I am doing whole foods and clean eating so I gave these a try. I follow your recipe exactly and I love them! I have my 4th batch cooling right now and thought I’d do a review. To make chopping the apple and carrot easier I do a couple pulses with my Bullet Blender. I also make sure my bananas are very ripe so there is a nice sweet balance. I have white whole wheat flour in my pantry and it worked well. Finally I put what muffins I don’t eat after 2 days, in a freezer bag and they freeze beautifully. Thanks for this recipe!
How long would you do full size muffins in the oven for?
About 18-22, or until a cake tester inserted into the middle comes out cleanly.
Loved these – I make with coconut oil & added raisins to ours!
What kind of apples do you use?
You can really use any kind—Fuji, Granny Smith, Honeycrisp, etc.
FYI: If you don’t have super ripe bananas, all you need to do is mix the banana and egg together and let sit for 30 minutes. From an article on the subject (though originally put forth by Stella Parks): “The amylase enzyme found in egg yolks turns the starch in unripened bananas into a combination of maltose and glucose, or liquid sugar. This makes the banana ripen in about 30 minutes so it softens up and gets much sweeter.”
Otherwise, the muffins are pretty good! I only had a regular muffin tin, but no issue, I baked them for 25 minutes and they came out fine. Be sure to use room temperature milk or your butter will seize and lead to a bit of a greasy mess in the oven.
Hi, May I ask if I can substitute the milk to yogurt instead? My son is 9 months old. Thank you
I haven’t tested them that way but it may work. You can also use plain nondairy milk.
My 1 year old and 3 year old devoured these! The produce makes it perfectly sweet enough as is for all of us. 😋 We used an AP GF flour and about 1/2 cup or so of coconut milk to accommodate allergies, and a bit more cinnamon. They turned out perfect!
I accidentally left these out overnight in an airtight container— will they still be okay if I put them in the fridge today?
Totally fine!
Hello! Can the whole wheat flour be swapped for self raising or plain? (UK follower).
Thank you.
Hi-
You can do all purpose flour, but this is the Note: To make with all-purpose flour, make as directed but use ¼ cup milk only. Enjoy!
Hello I’m excited to try this for my 12 month old!
But I only have all purpose flour, but I still added 3/4 cup milk.. not realizing I was supposed to reduce the milk until after. Do I need to increase cook time or any other ingredients?
I am just seeing this and hope it worked out okay!
I’m excited to try these! A question for you: my baby is a bit anemic and we’re trying to get iron into him every which way we can since he doesn’t eat much 🙁 Can I add hemp seeds to these?
Yes, you can add hemp seeds and I think adding 1/4 cup to the batter won’t impact the texture. Though even if you add that amount, it will be a very small amount per muffin so I am not sure this is worth it (you’d need to eat 1/4 of the batch to get 1 mg). This list has more iron-dense options though! https://www.yummytoddlerfood.com/iron-rich-foods-for-kids/
Not sure how it would affect chemistry but I would try replacing some of the flour with iron-fortified infant cereal! It is basically just ground up grains (like oat flour) mixed with other nutrients. Typically somewhere around 1/4-1/3 cup has an entire days worth of iron!
The one downside is that it might make the muffins mushy since it’s so much finer than oat flour. I am not 100% sure the muffins will bake through the same, but if someone tries it, let me know! (It also can have a funky flavor…)
Can you use Apple sauce instead of grated apples? These were great to make but the grating is a little annoying. They taste great and my son liked them.
If you replace grated apples with applesauce, there will be too much moisture for the muffins to bake through properly. I’m glad your son liked them!
Oh my goodness these are so yummy. I was looking for toddler recipes for my grandbaby and these hit the spot!! I want these in adult size. Love that there is no added sugar.
So good! Thank you for sharing!
Would you be able to freeze the batter? Then later let it thaw overnight in the fridge to easily make another batch?
I haven’t tried that and it’s possible the leaveaning agents might not work the same—that’s my one concern. But you can for sure freeze the baked muffins!
Even I like these as an adult! Big hit with the whole family!
These were so fun and easy to make! My baby loves them! Will definitely be making these a bunch!
Has anyone baked this in an air fryer? How did u guys do it?
Hi! Taste lovely but I found that the outside cooked much quicker and the inside was underdone… Kept putting back in the oven and then the outside was really hard. Any tips to rectify next time? Thanks!
The most likely reason for that is that the baking soda wasn’t fresh or active. I don’t know of another reason it would happen. Hope that helps and sorry it happened!
thank you so much for this recipe! Would I be able to defrost from frozen in microwave? Thank you.
Sure, I recommend 15 second increments as they will heat through fast.
Just wondering if I don’t have a mini muffin pan what the time / baking adjustments would be for full sized muffins? Thanks!
Likely it will be in the 20-24 minute range for full size muffins. Enjoy!
These are DELICIOUS! My 1 year old loves them and they freeze so well. The texture is perfect. I brought them over to Nana’s house and she even requested I make some for her too! We all eat them, so I always make a double batch for the adults. I also played around with sizing– I usually make mini muffins, but tried a few normal size muffins and they were perfect too! Just had to increase the baking time. This recipe is so versatile. Thank you!!
I’m so glad!
Hi Amy! I baked the ABC muffins as snacks for a plane ride to Tokyo but I accidentally left out the baking soda (I didn’t forget the baking powder though). I’m worried they will turn out wrong. They’re in the oven now and I’m scared! Thanks
Hi- Hopefully you saw my response in your DMs, but I think cover with foil at the end of the baking time and bake a little more. Fingers crossed!
Made these, added an extra banana hoping for the muffins to be softer or mushier for my 9 month old who has no teeth, they turned out perfect. I’m wondering though, will almond milk work with this recipe?
Also my 10 year old and husband loved them, they both asked me for me to make them again.
Great! And yes, almond milk is fine.
Can you sub baby cereal for the oats?
I’m wanting to add iron to them.
If you do that, the muffins are likely to turn out mushy due to the consistency of the cereal.
Can we just make it with oat flour only?
They may not bake through exactly the same, which is why I use a combination of oats and flour, but let me know if you try it that way.
Can you use almond flour instead of reg. Flour?
Thank you!
Almond flour is not a good direct sub for wheat flour and if you use it here they will be mushy since it doesn’t absorb liquids in the same way. I do have a great almond flour muffin recipe though https://www.yummytoddlerfood.com/almond-flour-muffins/
Loved them fresh! When we froze and took out of freezer I am getting a chemical taste. What could this be from?
If you aren’t using aluminum-free baking powder, maybe try using that. It’s the only thing I can think of.
So good! We pretty much finished the whole batch in one sitting! They’re so addicting! Will definitely make again! Thanks for a delicious, healthy recipe!
Delicious! My bananas were not super ripe, so I did half unsweetened applesauce and half banana, and added 2 tbsp Maple syrup just in case. Turned out great!
My 10 month old loves these! Also, they make me want carrot cake! Thanks, Amy!
My favorite baby/toddler recipe! I used it for smash cake. I just made a double batch w some minced spinach that I am calling ABCs muffins. Thank you SO much for this recipe. I love it so much and it makes me feel like I am a mother who can competently feed my kid good food! ☺️
I’ve made these twice now and my baby LOVES them. They turn out great every time! I don’t usually have whole carrots so shredding baby carrots is a bit of a task, haha, but these are worth it. They freeze well, I just pop one in the microwave for 20-30 seconds, let it cool and my baby loses her mind over them. A favorite!
Hi. How much do we have to substitute the coconut oil with milk ? Will the muffins taste good with coconut oil as it is quite strong. My son is yet to turn 1yr hence haven’t started any dairy. Thank you in advance
I would use nondairy milk, not oil, if you want to make them dairy-free.
We have made them with coconut oil and lieu of melted butter, and they turn out great. I just use equal parts, coconut oil as it is called for melted butter. And same with equal parts coconut milk to dairy milk.
Does this recipe work in a blender?
I wouldn’t recommend that as it will create a much more liquidy batter and it may not bake through properly.
I had a bunch of bananas to use up but I didn’t want to make regular banana bread. I stumbled upon this recipe and they were so good I ended up making 5 batches for the freezer! These might be my 2 year olds new favourite food!
Does the apple need to be peeled before shredding?
Nope!
Is there a way to make these into a cake? My son loves these and his first birthday is coming up so it would be great if I could make his cake out of this recipe!
I bet you could make it in two 6-inch round cake pans (line them with rounds of parchment paper and nonstick spray, let cool mostly in the pan) or in one 8 or 9 inch round pan, same thing with the greasing and letting cool. With the larger pan, the baking time will likely be longer to get the middle to set and bake through.
Egg allergy baby over here. Still learning how to adapt recipes with mixed success. Can I leave the egg out and add a bit more banana or applesauce? Also, the egg-free suggestion links to a muffin that contains egg…
For this recipe, you can make them egg-free by omitting the egg and increasing the baking soda to 1 teaspoon. Everything else is the same. Enjoy!
This worked perfectly, thank you! Have added it to bubs favourites 😀
My son is 2, and I have been making these muffins since shortly after he started solids. They are so delicious. They are easily his #1 or #2 favorite muffin ever. I love that this recipe makes so many because I can freeze all the extras. Thank you for this fabulous recipe. They are moist, sweet, and full of good nutrition.
I’ve tried multiple muffin recipes on this site with success and consider myself a fairly proficient baker. But I’ve tried this recipe twice now and even baking the muffins for the full 20 minutes results in gummy centers. The outsides and bottoms are nicely done but none of the centers are cooked…if cooked much longer than the 20 minutes I think they would be too brown/crisp on the tops and bottoms for my little one to manage. I’d like for this recipe to work, so I may give it one last try with either less liquid or cooked at a lower temperature for longer – or maybe both. Will update my review if I have success.
I would recommend either using fresh baking soda, increasing the amount of the baking soda to 1/2 teaspoon, or lowering the milk slightly. It’s most likely the baking soda. I hope that helps!
I use baking soda regularly, so unlikely that is not fresh – just baked a sheet pancake with the same baking soda the other day with no issues🤷♀️ So may try one more time with a 1/2 tsp of baking soda and a little less milk. Thanks for the response!
Hi! I want make these for my babies egg allergy challenge because they seem healthier than the one the doctor gave us. But could I add 2 eggs instead of one? Thank you!
I haven’t made them that way but I bet it would be fine!
Is there a substitute for oats? My babe can’t have them unfortunately and it’s making breakfast time extra tough
You can use all purpose flour or quinoa flakes instead.
My son loves these! Do you think it makes a difference using quick cooking rolled oats vs old fashioned rolled oats? Thanks for such a great recipe!
It should turn out similarly!
These muffins turned out beautifully! Will be making these lots more. I used coconut oil instead of butter and a 12-tin but heat and cook time (18 min) gave me perfectly done muffins. Thank you!
Has anyone tried these using a 1:1 gluten free flour instead of wheat flour?
To do that, follow the directions for all purpose flour in the Notes at the end of the recipe.
Delish! I made with a flax egg because my baby’s allergic to eggs and it worked just fine.
Made these as full-size muffins and they took 23 minutes to bake. They did not come out of the pan very well, so I would use paper liners next time. Might try adding half a cup sugar (making them for older kids and adults). I added 3/4 cup toasted chopped walnuts and 1/2 cup dried cranberries. Nice texture.
After prepping realized I didn’t have any bananas 🤦🏻♀️ subbed sweet potato and a little applesauce and they came out great! My baby doesn’t like the texture, but I bet she’ll love the ones made as intended by the recipe. More for me!
Would this work/hold up as a small cake (smash cake)??
I bet it would if the layers were on the smaller side!
I do not enjoy cooking or baking and get very anxious in the kitchen but I’m trying to feed my 1 year old healthy foods. Nothing I attempt comes out satisfactory but these muffins came out surprisingly delicious!!!! Thank you so much for making it so easy to follow. Baby girl loves them!
So glad to hear that!
I do not enjoy cooking or baking and get very anxious in the kitchen but I’m trying to feed my 1 year old healthy foods. Nothing I attempt comes out satisfactory but these muffins came out surprisingly delicious!!!! Thank you so much for making it so easy to follow. Baby girl loves them!
Could these be made in a bread loaf pan? If so, what would you recommend for cook time & temp? My toddler would love this blend of flavors but hates mini muffins for whatever reason – obsessed with anything in bread or loaf form though!
I don’t know that it would cook through in the middle in a 9×5 loaf pan, but I think it would work okay in an 8×8 inch pan if that’s an option.
My son absolutely loves these muffins! They were super easy to make. I used my food processor to shred the apple and carrot super quick. Thanks for the great recipe!
Can the carrot be substituted with zucchini?
Sure, just squeeze it dry first.
Delicious. My 13-month-old loves them. So do I! Very moist, flavorful, not overly sweet. They are perfect on the go. I brought them to the airport in a ziplock bag and they were a perfect snack there too! I make these weekly and usually use unsweetened applesauce to save some time.
Made these egg-free, didn’t need any substitution but did accidentally use a cup of oats instead of 1/2 (whoops). Still came out great. These needed to go the full 20 mins for me. These were a hit and will be a new weekly staple!
Huge hit with 2 year old and 10 month old!!
Made these for my 8 month old. He loved the taste! So yum.
I’m so glad!
These are absolutely delicious. Moist, flavorful, and sweet without any added sugar. I make a double batch every time. Amy, every recipe of yours I make is a huge hit with our family. Thank you so much for your healthy recipes!
I’m planning to make this. May i ask how long should i bake if i use the normal muffin tin to bake? Is it still good?
They bake through best as mini muffins, but they can work as standard size muffins using 1/4 batter in each muffin cup and baking for about 4 minutes longer, or until a cake tester inserted into the center comes out cleanly.
These were DELICIOUS! I have probably tried a half dozen different baby friendly (no added sugar, low/no salt) muffin recipes for my 16mo and these might be my favorite. I like that these are on the moister side because they are less crumbly/messy than a slightly drier muffin, and I found them flavorful as is without needing to modify for an adult palate. I also love that I can send these as a snack to places that are peanut/nut free. I ended up just using a few grinds of sea salt and not measuring out 1/8th teaspoon, so it was probably a bit less than called for but it didn’t negatively affect the recipe at all. I will absolutely make these muffins again!
I might try adding some ground flax seed, chia seed, or hemp seed next time to help boost iron and protein content.
So glad to hear that!
I some how missed the milk and left it out. Was a little hesitant to use baking soda in a recipe for a 10 month old. I just used 1 teaspoon of baking powder. It is very Moist. Didn’t stick to the tooth pick though. Hard to tell if they’re cooked but I know they are. Cooked for 27 minutes in regular size tin. I also left out the butter and did pumpkin purée instead as well as used pumpkin purée instead of the banana. Bet the banana would be better.
Do you think the texture would be that compromised due to not using baking soda? Can you tell me more about the level of moisture ?
Hi- baking soda is stronger than baking powder and helps balance the moisture in these muffins, so that would for sure make a difference in how they cook through. (Maybe consider the baking soda amount in each muffin is actually tiny.) I hope that helps.
So good! My 15 month daughter loves these. I think she really enjoys the mini muffin size because one fits in her hand better. I did add the extra sugar because my bananas weren’t very ripe. I also used liners, which I learned that they peel off better when the muffins were cold (next day out of the refrigerator).
Thanks for sharing this recipe! These are my 18m old’s favourite muffins—I make a double batch every time.
Once cooled, would these be okay at room temp (basically on a overseas flight) in an air tight container for about 24 hours?
Yes
Easy to make and my 9 month old son loves these! They freeze well and just thaw overnight in the fridge. Will definitely be making these on a regular basis.
Another winner!
This is such a great recipe! I’m a nanny and make these to have around for baby, but they are popular with the grown ups too. I’ve made them for a few families and they are always a hit.
The best part is they are very forgiving. I subbed in zucchini for apple because it needed to be used, and they were still quite sweet. Also totally forgot to add the butter I had warmed, and they did stick a bit more to the paper, but they still tasted good.
Do you think this would work as a cake? It so, would it be the same time?
What size pan are you planning to use?
Good day and thank you for providing a sugar free recipe for babies. I do not have a mini muffin tin. Will this recipe work in a normal size muffin pan? Thank you!
I made these today for my Grand son who is 9 mos. old. Haven’t baby tested them yet, as will bring them to them tomorrow, but they turned out really nice. As stated, moist, they rose well etc…. I thought they tasted nice, might even make some for us. I like the lightly sweetened taste from the fruit and no added sugar. I chopped up some raisins and added them as well, so they add a bit more sweetness, and probably a bit more apple than stated but I had apple left over after grating and measuring and decided to use it all. Will definitely make this again!
I have made a lot of banana, apple carrot muffins but this recipe is the best!!
You don’t need any added sugar. My toddler loves them and I love them too.
One thing I did differently was I added applesauce instead of a shredded apple. Just because I was too lazy to shred. I blended the apple in a mixer. The muffins still turned out perfectly, and so moist. Very happy with this recipe and will be making again!
I have made 3 different recipes from this lady so far after discovering her on Instagram. Every one of them has impressed me and tasted delicious! I have tried *countless* nourishing recipes in the past, and although they are made with nourishing ingredients, the taste is not good enough to lead me to make them again. After discovering this blog/Instagram account and trying out the recipes, I feel so excited that I have finally found recipes that are fun, nourishing, AND scrumptious!! Thank you Amy! <3
You’re so welcome!
My 16 month old absolutely loves these! The ripe banana gives them just enough sweetness and I love that there is no added sugar. These have become a staple in our freezer. Thank you for all the amazing recipes!
These are amazing! I just made them for my 10-month old and he loves them! I really want to avoid sugar and too much dairy, and this has a perfect texture as well. What other recipes might you recommend with similar soft texture and no added sugar (no maple sugar or honey). Would appreciate any suggestions!!
Hi! Made this for my recent picky eater, my 13 month old loves them, thank you! However can I freeze the left over “batter” if I made loads of it and only have one tiny muffin pan? I’d like to just get through what we have and then bake the rest in a few days
Thanks!!
I would put it into a covered container in the fridge and then bake it after letting it sit at room temp a little. I wouldn’t wait too long as the batter may brown a bit from the fruit though.
Hi, I’m eager to make these for my 11 month old. I try to avoid adding salt to his diet. Is it optional or necessary in this recipe?
You can omit it, though there is a very, very small amount in each muffin.
Will these work with quick oats as well instead of rolled oats?
I think it should
I made 4 of your muffin recipes today for a flight we have coming up. I notice you state to store in an airtight container in the fridge. Can I transport these at room temperature? My plan is to freeze them and then put them in baggies the morning we leave. We are taking an international flight so it’s a long day.
We they be fine at room temp?
Yes, that will be fine. Safe travels!
I’m sure this recipe is amazing as the other reviews state! 🙂 I wonder if you would know what I did wrong. The toothpick never came out clean and when I cut into them it basically looked like wet oatmeal that you’d microwave so I was scared to serve to my baby. I know this was my fault somehow, I just can’t figure out where I went wrong. I cooked for over 30 minutes and kept checking in 3 min intervals after the 18 min mark, and it still looked like wet oatmeal yet the sides and top were brown and clearly done. I did use regular white flour, and I may have grated the apples too finely (I used the small grater) so the apple was a bit watery. Thanks for the recipe – perhaps I need to alter!
I have just had the same issue I’m thinking too much apple as well as I didn’t measure I just used 1 apple grated!
These came out as porridge cakes not muffins… taste nice but more than a little moist… 🤔🤔 is that right?
If it has the consistency of oatmeal, something went wrong. Did you make any changes?
I love these muffins so much!!! I have two questions
How can I adjust the time and temperature for regular sized muffins?
-when I make these, they come out of the oven looking great but as they cool they fall and turn into hockey pucks. Any ideas?
It’s another Yummy Toddler hit at our house. Adults eat it with coffee. Kiddo has it jelly and baby enjoys it with baby led weaning! Thanks for sharing such great recipes
I’m so glad to hear that!
Deliciously feeds our entire family! Haha. Healthy, easy, simple ingredients. I added hemp seeds and whole flax seeds to the mix. As well mini white chocolate chips to half the batch for my 3.5 year old. So good. Thank you for creating your amazing recipes. I have made several of your recipes and they all turn out just as you directed….delicious!
Really delicious!!! I used regular white flour (not whole wheat) and still used the amount of milk in the recipe (I didn’t see the below note to use less milk with white flour)- and they still turned out great! I put some sprinkles on top for my 2.5 year old, and my 8 month old also loved them (without sprinkles 🙂 ). Thanks for another delicious and healthy recipe! I have been making a lot of your recipes lately and my girls love them.
I love this recipe, I am a nanny making this
for a wonderful almost 13 month old.
I had trouble grating the apple and would
start over because it would get to runny
and dark, I put a little lemon on it. I decided
to dice the apples and added more carrots.
Muffins are good and works well with silicone muffin pan which is so straight forward.
OMG! Soooooooo good! My toddler really enjoys muffins so this was great having the ABC in it. I used soy milk. I will definitely make these again. I ended up offering my 14 month old a whole mini muffin for the first time (I always serve him cut up pieces of pancake/muffin/bread) and he just kind of slowly consumed (his hand/muffin) as he held the muffin but then he drank some water and it was all gone. Ready for another LOL. Thanks Amy!
Made this today and my 11 month old (and myself) loved them. I actally used plain greek yogurt instead of milk and they were perfection! Thanks for sharing this recipe. Its a keeper!
Hi! I don’t have a mini muffin pan. Would I need to adjust the baking time if I use a regular muffin pan? Thank you!
Would you be able to use apple sauce instead of apples?
It would make the batter too wet. You could omit the apple and use double the carrot amount though.
Hi! I love this recipe! I have made it several times and each time mine are raw in the center. I am using brand new ingredients. Could it be because I’m using a silicone muffin tray?
It’s possible. I don’t test recipes in silicone so I can’t say for sure if that is causing it, but it may not heat up as fast as a metal pan. You could lower the milk amount a little to see if that helps though.
How would you make these gluten free? Could I use coconut or almond flour instead?
Neither of those flours will work the same but you can use gf oats and a gf cup for cup style of flour blend like the one from King Arthur Flour.
Super tasty!
It made a bit more than my pan could handle (my bananas were medium-large). I did add about 1/8c sugar. The husband likes them and I am sure my toddler will too! I am very impressed, because so often with wheat flour, baked goods come out in edible. Not the case here. Will make again!
Glad to hear that!
Hi can i use instant oats instead of rolled ones?
I haven’t tested them that way but it may work similarly. Let me know!
Instant worked perfect for me!
Delicious. YummyMomFood. These are sooo good – they basically taste like a nice light banana bread. My bananas weren’t very ripe so I added maybe 2 teaspoons of sugar and they’re perfect. With ripe bananas, sugar is definitely not needed. [These are now my go-to breakfast for MYSELF (I jumped the gun in making them for my baby (turning 8mos this week) who is very into solid food, but still needs a little time for muffins. My daughter (5yrs) is apparently too picky for even a smidge of cinnamon – she prefers a couple of your other muffins that SAVE us, we make big batches and deep freeze them to give daily).] Thanks for the recipe!
These are so unbelievably good! Whole family loved them.
These muffins turned out great, my 7m old, 3yr old, husband, and I loved them! I didn’t have enough banana on hand, but I did have steamed purple sweet potato. I did about 1 part mashed banana to 3 parts mashed purple sweet potato and they turned out great!
Hello,
How can I make this for my 10 month old without milk? I’m not sure what non dairy options there are. Do you mean like formula?
You can use regular milk if that’s what you have. In larger quantities, dairy milk can be hard for babies to digest which is why I recommend nondairy milk, but in the amount they’d likely eat in a muffin, it’s small and should be fine.
This recipe was an instant hit in my house! I followed the recipe exactly, all with things I already had at home, and added a couple tablespoons of hemp seeds just for that extra nutrition boost and man.. So yummy! Perfect texture and such a naturally sweet flavor. I am making a double batch this weekend to freeze.
Hi Amy! Love your recipes and have baked a couple of them before.
This one specifically, if I grated one full apple or carrot, it came out to be over the stated measurements. Should I use it all or just measure what is needed? (ie. 1/2 cup and 1/4 cup for apple and carrot, respectively) Thanks.
Tried this recipe for my 15 month old. He loves them! Very tasty. Thank you for this recipe!
Just baked these this morning. I thought I had oats but I didn’t and I already start the recipe so I just replaced with flour and they still turned out really good. My 17 month old is currently devouring them so I called that a win 🙂
I’m so glad to hear that!
These were excellent! Soft and delicious. I don’t have a mini muffin tin so I used a regular sized 12 muffin tin and baked for 25 min and they came out perfect!
Thanks for the receipe!
Finally something my particular 2-year-old will eat – AND loves!!!!! Thank you! This is a delicious, simple, and healthy breakfast!
Is there a recommended substitution for the oats? My daughter has an FPIES reaction to pats so have been trying to figure out how to make muffins for her since most baby muffin recipes have oats! Thank you!!
I would use whole wheat flour in its place and check for doneness at the shorter end of the baking time.
What am I doing wrong? I follow the recipe exactly, same cupcake tray, oven the right temperature, and 45 minutes in the oven and they are still raw in the middle?!
Maybe check that your baking powder and baking soda are fresh? If they aren’t working right, that would be the most likely explanation. I’m sorry that happened!
This recipe is delicious!! So moist and yummy. I’ve added sugar and not, we still love them either way. Today I made them with unsweetened applesauce because my apples had gone bad, and it still turned out wonderfully! These are just simply perfect.
I’m trying to look for baby muffins I can take on our 11 hour plane journey to periodically feed her in addition to breastfeeding. These look great but would you recommend I freeze them and then put the frozen muffins in our backpack when we leave so that they’ll be thawed by the time we’re on the plane? Or still de thaw in the fridge overnight? Just worried about them being okay at room temperature for that long while we’re on the plane? What do you think??
Hi, they are fine at room temperature in a container for a few days, so either of the options you mention here would be totally fine. Safe travels!
I made these for my 9 month old and assumed they would be bland. False. Even without added sweetener these were bomb. My 3 & 6 year old loved them and I probably ate 8 in one sitting. Going to make these weekly. Thank you for the wonderful recipe!
Is it fine to use regular muffin size baking sheet? I don’t have mini muffin pan. Thanks!
That should be fine, you’ll just want to bake them longer until the centers are baked through.
These are so good! Made them today and me, my three year old, and my 11 month old loved them! Thank you for another great recipe
Hi, thanks! These turned out great 👍👍 question – I don’t freeze things usually but wanted to freeze these. I froze the leftovers in an airtight container though..not in a plastic bag with air removed. Do you thing that method is fine too?
Hi, that’s totally fine. When you thaw or warm them, just pat them dry if they seem moist. It’s possible a little ice will form on them in the freezer, but it’s not a big deal. Enjoy them!
Can I make these with breastmilk?
Sure, if you prefer
Thanks for the recipe, want to try it out for my 8 month old. Can I do half almond flour and half wheat flour?
Hi- almond flour usually isn’t a great sub for wheat flour and I worry that if you do half and half, the muffins may be too wet.
Can’t wait to make these! What nonstick spray do you usually like to grease your muffin pan with?
I have tried many and the best results always come with classic Pam spray.
My husband and I love these too!
How much brown sugar would you add to make this an adult muffin recipe ?
I’m so glad! Maybe 1/3 cup?
These were simple and so yummy! I loved making them with my toddler! She enjoyed helping and loved eating them when they were finished even more! I have a feeling my 9 month old will enjoy them also, they are the perfect baby texture!
I’m so glad!
Is it possible to replace the shredded apple with applesauce?
Also wondering the same! Thanks.
If you do the rest of the batter as written, that would make the batter too wet.
With the rest of the ingredients the same, that would make the batter too wet.
Hi there, thanks for the reply. I did 1/2 cup bananas (just shy of 2 small), 1/2 cup apple sauce, 1/4 cup milk and they turned out great 🙂 thanks!
These were yummy even as an adult! I used regular flour, so reduced the milk as suggested and it was great.
This is the single best toddler recipe I’ve found yet. I usually have the ingredients in my house, it’s packed with healthy ingredients and no added sugar, my 15 month old LOVES THESE, and it’s easy to make a batch and toss them in the freezer until she’s ready to eat them. They smell wonderful and are fairly quick to make. I’ve probably made this recipe 8 times and am in the process of referring everybody I’ve ever met to try it. Huge fan over here!
I’m so glad to hear this and thank you for letting me know!
Great texture and super easy to make.
These are the perfect consistency for our 8 month old. Great flavor. Keeping a freezer stash.
These look and smell great but I made the mistake of trying to keep the pan clean and amusing paper muffin liners. Well turns out it’s impossible to take off the liners without losing half the muffin 🤦♀️ Maybe I’ll try different liners next time. I also needed to make them gluten free but the all purpose gluten free flour I don’t think was a great choice, as the muffins are less “moist” and more gluey. Will hopefully have more success with a different liner and flour! I’m sure it I followed the recipe directly they would have been better!!
You could lightly spray the liners with nonstick spray next time. But yes, muffins do tend to stick to paper.
I am teying to make these gluten free, did you ever have any success? Mine are also gluey!
What kind of flour specifically are you using?
These muffins are fantastic! My little guy loves them (and I do, too!) I rarely comment but had to say your recipes (I’ve tried a few so far) are great !! I’m always looking for new ideas to feed my 17 month old, so thank you for all you do!
My 8 month old LOVED these! Didn’t have a mini muffin tin but they worked fine in a regular tin for 19 minutes. He ate 2 and still wanted more! I love that I can make a big batch and fridge/freeze for later. Easy way to get some veg, fruit, protein, and grain all into one meal/snack.
Awesome!
Hello,
My son is allergic to oats, and I’m having trouble finding yummy oat free muffin recipes. Is there something I could replace the oats with in these ABC muffins? Thanks!
Hi- quinoa flakes is the most direct substitute. Otherwise, I think you could use additional whole wheat flour in these.
These were so great! Little one and I both love them.
I added some finely chopped dates to add a little extra sweetness and turned out great!
These and your yogurt muffins 👌❤️
I have made this several times now. My whole family loves it. Strangely enough, my baby (who I made them for in the first place) doesn’t go for them as much as my husband or 6yo. These are by far the best zero-sugar/honey/maple syrup baked good I’ve tried. I use coconut oil instead of butter. Just good to make sure the milk isn’t too cold or it turns the oil to clumps. Otherwise, works well.
Hi Amy, do you think the butter could be replaced with yogurt 1:1 or something else? Thanks.
Hi-
You might be able to do that, though I haven’t tried it and can’t say for sure if it would impact the moisture level. You could do melted coconut milk or probably a nut or seed butter though (both of those firm up at room temp in a way that yogurt doesn’t so they’re more similar to butter)
Can I use apple sauce instead shredded apple?
It may add more moisture than the muffins can handle and since I haven’t tested them that way, I can’t say whether they’d work or not.
I used apple sauce instead of shredded apple as I didnt realize I was out of apples until I had already started the recipe haha. Muffins turned out perfectly! Moist but definitely cooked through and easy for my 8 month old to chow down.
1/4 cup if using all purpose flour seems like a big change from the 1 cup of whole wheat flour – is that right?
It’s 1/4 cup milk if using all-purpose flour, down from 3/4 cup milk if using whole wheat flour. Hope that helps!
Hi,
My baby is under 1… what are some examples of non-dairy milk we can use in this recipe?
Unsweetened plain almond milk, soy milk, plant milk (Silk or Ripple brand), rice milk, oat milk…
How could I make these without oat? We have a little one with an allergy.
Looks great and hope to be able to try soon.
You could use quinoa flakes if you see them or I think all whole wheat flour would work. Just check for doneness on the lower end of the baking range.
Easy, moist, and tasty 🙂
I wanted to let you know, I make this recipe vegan by using a chia egg (1Tbsp chia seeds + 3 Tbsp water) , dairy-free milk, and Earth Balance butter, it works great. My daughter loves these muffins. Thanks so much.
I’m so glad to hear that!
I wish there would have been a cooking time listed for normal sized muffins. I baked them for 20 mins and they were cooked on the outside but raw inside. Then I noticed you mentioned to someone they might need 26-28 mins in a regular tin. I had already tossed them by then. Maybe I’ll try again, they smelled amazing while they were cooking.
I find that this recipe works best made as mini muffins due to the moisture, which is why it’s written that way. I am sorry you had that experience though!
I made these for my 2 and 4 year old girls who enjoyed them. I love your recipes, thank you for sharing!
I’m so glad to hear that and you’re so welcome!
So delicious! The first time I made this was a total hit, and the second time, I substituted shredded zucchini for the carrots and made ABZ muffins! Also a great hit!! Highly recommend!
I’m so glad to hear that and I love the idea of zucchini!
I made these muffins, and my daughter and I loved them! Thank you. Now, I’m thinking of making this for my daughter’s first birthday smash cake. How might I alter the recipe and/or bake time and temp to make this in a 9″ springform?
Hi- I think to do them in a 9 inch pan I would reduce the milk to 1/2 cup and then bake as one layer cake for 20-24 minutes. I would line the pan with parchment to ensure it comes out cleanly and keep an eye on the center for doneness as that will be the last part of it to set. I haven’t done this batter that way so I can’t say what the timing would be for sure. If the edges start to darken before the middle is set, you can cover it with foil too. I’d love to hear how it goes if you try it!
I accidentally made these without the milk and they still came out perfect. So for anyone feeling their muffins are too moist, apparently the milk is optional. My 7 month old loved these!
Thanks for letting me know that and glad the little likes them!
I made these, but after more than 25 minutes they’re still too moist and wet in the middle, how are they meant to be? On the spongy side like a typical muffin or more wet? My toddler is becoming so impatient to eat them and he’s waiting by the oven! They look delicious but I’ve opened one to check and it’s still wet. The toothpick I’m using to check comes out clean but a tiny bit sticky. I have a fan oven set at 170 degrees which is the equivalent to the 375 F. I’ve followed the recipe religiously and haven’t made any swaps. Any tips?
They are meant to be moister than a typical muffin but should not be like raw batter. Hopefully they worked out when they had time to cool? Fingers crossed!
Did you have it on 170 fan? I use 190 no fan, and this recipe works well for me.
These were so delicious and my daughter ate them right up! We’ve been working on increasing textures with her and this went so well. I followed your tip of dipping the little pieces in apple sauce and that really helped. Thanks so much!
Just tried these and love them! Thanks for the great recipe. I added chopped raisins and chocolate chips to half since I was making them for my baby and toddler and wanted to make sure my toddler liked them. Definitely a success. Also only had all purpose flour and didn’t see your note about the milk till after I added it. Still turned out great just cooked for a bit longer. I loved them, would totally eat for breakfast since they aren’t too sweet. Thank you!
Just tried these and love them! Thanks for the great recipe. I added chopped raisins and chocolate chips to half since I was making them for my baby and toddler and wanted to make sure my toddler liked them. Definitely a success. Thank you!
These are great! I subbed with an applesauce-strawberry pouch, I used half coconut oil and half unsalted butter, added 1 tablespoon of coconut sugar, and used only 1/2 cup of whole milk. I used less milk as I figured using applesauce instead of grated apples would add more liquid. I also added about 1 tablespoon of flax-chia seed mix. I baked for right under 17 minutes in a silicone mini muffin pan. Baby is a picky so I don’t know what he thinks yet, but I had one and thought it was good! Thanks for the recipe.
Finally got the ingredients to try this one and it’s yummy! My picky eater tot approves and this momma (who doesnt eat her veggies) too!
Hi
Do you think you could use fortified oat baby cereal in place of the rolled oats?
I haven’t tried that and I’m not sure whether the final consistency would be the same or not. Let me know if you try it!
Hi- I can’t say for sure since I haven’t made them this way, but you could try eliminating the milk and see if that helps! You could do that and add 2 tbsp additional flour if the batter still seems very runny.
Hi Amy! I am new to baking, I tried making these twice and the outside cooked very fast and the inside wasn’t cooked enough. When I tried it a second time I lowered the heat on the oven, but was still having a similar issue. Are the insides suppose to feel wet? Or does that mean they aren’t cooked enough. I have an electric oven so I’ve been having a harder time baking things. Thank you!
Hi- They are very moist but should be cooked through. If they are having a hard time in your oven, you could reduce the milk by 1/4 cup and see if that helps!
Excited to try these. Could I use a regular muffin tray instead of mini? If so, how does that affect baking time?
Thanks! Karlee
They work best as mini muffins because they are incredibly moist and will take a long time to bake through as full size. To bake them as full size, it might take in the 26-28 minute range. I’d also probably let them cool in the muffin tin for about 10 minutes to help ensure they’re cooked through in the middles. Let me know if you try them!
Just tried these and love them! Thanks for the great recipe. I added chopped raisins and chocolate chips to half since I was making them for my baby and toddler and wanted to make sure my toddler liked them. Definitely a success. Thank you!
Quick question: can you use chia or flex egg???
Thanks!
I don’t know that it will work since these are very moist. I link to a sugar-free banana muffin that has a good egg-free option right above the recipe.
Could we mix this in a blender?
I haven’t done it that way but I supposed you could mix the wet ingredients in a blender and then stir in the dry.
I made these today and they were delicious! I used white whole wheat flour, applesauce instead of apples, and added a scant 1/4 cup of maple syrup. I made full size muffins. They are so moist and sweet, I would even decrease the maple syrup next time. Letting them cool before removing from the pan is important, they’re so moist they fall apart if you take them out too early.
I’m so glad to hear that and thanks for sharing the changes you made!
Delicious for our whole family! We added the 1/4 c of sugar and baked the entire batch in one regular sized 12 muffin tin. Baked for 25 minutes. Perfect!
These are really good. We do 1/2 whole wheat flour and 1/2 white flour. Very tasty!
Hi! Can I use something in place of the oats? My babes belly doesn’t handle oats well. Could I also add some flaxseed?
Hi- I haven’t tried it, but I think it would work if you used additional whole wheat flour in place of the oats. And you could add maybe 1-2 tbsp of flaxseed? I’m not sure I’d add more as they may turn out dense…let me know how it goes!
I only have white flour so I used that but my muffins turned out super wet! How much white flour can I use instead of the whole wheat?
I will try to test this for you today or tomorrow! It might need 2 tbsp to 1/4 cup more to absorb the same way.
I made these today with all purpose flour and they turned out great! I didn’t have a full half cup of apples so I stuck with 1 cup of flour and added maybe a tablespoon of milled flaxseed. I also added a splash of pure maple syrup but not enough to sweeten them up. My household really likes them regardless!
I’m so glad that worked for you!
Hi again. I finally got these right (sorry it took so long, I did it once and then had to wait for my bananas to ripen for a second try!). To make them with all purpose flour, make as directed but use 1/4 cup milk only. That works well!
I did them with all purpose flour – and they were very wet; currently in the oven. Did not see this comment before. Should I increase the baking time? Thanks
That flour change will change the consistency of the batter. Hopefully they worked out.