ABC Baby Muffins (with Apple, Banana, and Carrot!)

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.

1. Preheat the oven and grease a mini muffin tin. Mash the banana and shred the apple and carrot on a box grater.
2. Stir together the ingredients until uniformly smooth.
3. Divide among the prepared muffin tin.
4. 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!