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.
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.