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ABC Baby Muffins (Apple, Banana and Carrot!)

  • Author: Amy Palanjian
  • Prep Time: 10
  • Cook Time: 16
  • Total Time: 26 minutes
  • Yield: Makes 24 mini muffins (serving is 2 muffins) 1x
  • Category: Baby Food
  • Method: Baking
  • Cuisine: American

Description

These are deliberately very moist (and moister than regular muffins) to ensure they are easy for baby to chew and swallow, so expect that from the interior. If you’d like to make them sweeter for older kiddos, add 1/4 cup sugar to the batter.


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 (dairy or plain unsweetened nondairy)
  • 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

  1. Preheat oven to 375 degree F and grease a 24 cup mini muffin pan with nonstick spray.
  2. Place the banana, apple, carrot, milk, butter, egg, and vanilla into a medium bowl. Stir together.
  3. Gently, but thoroughly, stir in the flour, oats, cinnamon, baking powder, baking soda, and salt.
  4. 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).
  5. Bake for 16-20 minutes or until a cake tester inserted into the center comes out cleanly. (I do 18 minutes in my oven.)
  6. 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.

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.

To make these dairy-free, use melted coconut oil.

To make an egg-free version, see this similar Sugar-Free Banana Muffin.

To make with all-purpose flour, make as directed but use 1/4 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!

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