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 small bananas)
- 1/2 cup shredded apple (about 1 small apple)
- 1/4 cup shredded carrot (about 1 small carrot)
- 3/4 cup milk (use plain unsweetened nondairy milk for babies under 1 year of age)
- 1/4 cup melted unsalted butter (slightly cooled)
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup whole wheat flour
- 1/2 cup rolled oats
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 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.
- 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.
- Use plain unsweetened nondairy milk for babies under 1 year old.
- Dairy-free: Use melted coconut oil instead of butter and nondairy milk.
- Egg-free: See this similar Sugar-Free Banana Muffin.
- To make with all-purpose flour, make as directed but use ¼ cup milk only.
- You can serve topped with butter, applesauce, apple butter, or jam (especially for older kids!) to add more sweetness.
- Serve baby as much muffin as they want according to their appetite—which may be a taste or a few muffins!
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!