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.
- 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.
- 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.
Can I use almond flour instead of whole wheat?
No, they do not work the same and the muffins will be mushy.
Baby loves it
Would I be able to use oat flour instead of whole wheat?
I do not think that will work as they are likely to be too wet without other modifications.
Hi Amy,
Is there a substitute for banana in this recipe? My 1 year old is allergic to bananas, egg, dairy, nuts and sesame..
Hope so as I’d like to try make these for him.
Thank you
Hi- You can do either a thick applesauce or mashed roasted sweet potato in place of the banana. Enjoy!
Hi Amy,
I’ve made these 3 times with mashed roasted sweet potato in them and he seems to enjoy them, however, the consistency of them doesn’t feel right.. (hope I’m not serving him uncooked muffin!). It’s always quite damp in the middle but the outside dries out if I try to cook it longer. I’m using mini silicon muffin trays (12 mini muffins) and was wondering if I should try in a normal sized metal muffin tray (6 muffins) instead. Would the cooking time be different? Really want to try get the texture right as he seems to like it but scared I’m feeding him undercooked muffins!
Thanks again!
Hi- Can you tell me if you are substituting the sweet potato for something and how much you are using?
Hi Amy,
I am substituting the banana for roasted sweet potatoes as he’s allergic to bananas. Did a 1:1 ratio
Hi my 16 month is loving all your muffin recipes! I’m trying these next and wondering if I could sub the milk with plain whole milk yogurt? Or if there’s a way to add more protein that you’d recommend???
Hi- I haven’t tried that and I can’t say for sure. And also, you’re not going to actually increase the protein by much with that swap, so I would hesitate to recommend changing a recipe that I know works so well. You could simply serve this with some yogurt or milk on the side for a more satisfying meal or snack? Most toddlers get plenty of protein without us trying very hard, so that could be plenty! Enjoy.
So easy and delicious. The whole family liked them.
I didn’t have whole wheat flour so I just use all purpose flour, came out great
I love this recipe so much! I’ve made it tons of times and it’s always perfect. Unfortunately, I left my airtight container out overnight— will they still be okay?
Totally fine!
Tastes great! I added some dried cherries and white chocolate chips as well. I didn’t have a mini muffin tin, so used a standard size tin and added 5-6 minutes onto the original cooking time. The edges were golden and toothpick came out clean. However, when I ate one, it was still a little “gooey”/moist in the center. Would you say this is fully cooked or maybe just hasn’t fully cooled and set yet?
In a standard size muffin pan, that might be the result since this batter is moister than usual. But if the toothpick was clean, it may not be fully cooled down or it could have been the moisture of the apple. Either way, enjoy!
Hi there! These turned out sooooo good! Just a question-of I don’t have any apples this around could I use unsweetened apple sauce and would it still be the same measurement?
Hi- if you use applesauce in place of the apple, there will be more liquid in the muffins and they may not bake through the same. You could double the carrot to make up for the missing apple if you have that though?
These are so yummy! Great as is, and I actually like to add a little more liquid and make pancakes! That way anyone who wants them sweeter can just add a little maple syrup on top. Thank you for all of your amazing and simple recipes.
Hi, these are great, thank you!
I’m confused about the difference in quantities between the metric and the US measures. It says 0.25 tsp baking soda in metric and 0.5 tsp in US. What is the right amount..? Thank you!
Use .5 tsp!
What about egg free?
The information is in the Notes at the end of the recipe for you.
I don’t have a baby or a grand baby but found this recipe when searching for no sugar added muffins, cakes, or cookies. I am doing whole foods and clean eating so I gave these a try. I follow your recipe exactly and I love them! I have my 4th batch cooling right now and thought I’d do a review. To make chopping the apple and carrot easier I do a couple pulses with my Bullet Blender. I also make sure my bananas are very ripe so there is a nice sweet balance. I have white whole wheat flour in my pantry and it worked well. Finally I put what muffins I don’t eat after 2 days, in a freezer bag and they freeze beautifully. Thanks for this recipe!
How long would you do full size muffins in the oven for?
About 18-22, or until a cake tester inserted into the middle comes out cleanly.
Loved these – I make with coconut oil & added raisins to ours!