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.
- 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.
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.