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.
Thanks for sharing this recipe! These are my 18m old’s favourite muffins—I make a double batch every time.
Once cooled, would these be okay at room temp (basically on a overseas flight) in an air tight container for about 24 hours?
Yes
Easy to make and my 9 month old son loves these! They freeze well and just thaw overnight in the fridge. Will definitely be making these on a regular basis.
Another winner!
This is such a great recipe! I’m a nanny and make these to have around for baby, but they are popular with the grown ups too. I’ve made them for a few families and they are always a hit.
The best part is they are very forgiving. I subbed in zucchini for apple because it needed to be used, and they were still quite sweet. Also totally forgot to add the butter I had warmed, and they did stick a bit more to the paper, but they still tasted good.
Do you think this would work as a cake? It so, would it be the same time?
What size pan are you planning to use?
Good day and thank you for providing a sugar free recipe for babies. I do not have a mini muffin tin. Will this recipe work in a normal size muffin pan? Thank you!
I made these today for my Grand son who is 9 mos. old. Haven’t baby tested them yet, as will bring them to them tomorrow, but they turned out really nice. As stated, moist, they rose well etc…. I thought they tasted nice, might even make some for us. I like the lightly sweetened taste from the fruit and no added sugar. I chopped up some raisins and added them as well, so they add a bit more sweetness, and probably a bit more apple than stated but I had apple left over after grating and measuring and decided to use it all. Will definitely make this again!
I have made a lot of banana, apple carrot muffins but this recipe is the best!!
You don’t need any added sugar. My toddler loves them and I love them too.
One thing I did differently was I added applesauce instead of a shredded apple. Just because I was too lazy to shred. I blended the apple in a mixer. The muffins still turned out perfectly, and so moist. Very happy with this recipe and will be making again!
I have made 3 different recipes from this lady so far after discovering her on Instagram. Every one of them has impressed me and tasted delicious! I have tried *countless* nourishing recipes in the past, and although they are made with nourishing ingredients, the taste is not good enough to lead me to make them again. After discovering this blog/Instagram account and trying out the recipes, I feel so excited that I have finally found recipes that are fun, nourishing, AND scrumptious!! Thank you Amy! <3
You’re so welcome!
My 16 month old absolutely loves these! The ripe banana gives them just enough sweetness and I love that there is no added sugar. These have become a staple in our freezer. Thank you for all the amazing recipes!
These are amazing! I just made them for my 10-month old and he loves them! I really want to avoid sugar and too much dairy, and this has a perfect texture as well. What other recipes might you recommend with similar soft texture and no added sugar (no maple sugar or honey). Would appreciate any suggestions!!
Hi! Made this for my recent picky eater, my 13 month old loves them, thank you! However can I freeze the left over “batter” if I made loads of it and only have one tiny muffin pan? I’d like to just get through what we have and then bake the rest in a few days
Thanks!!
I would put it into a covered container in the fridge and then bake it after letting it sit at room temp a little. I wouldn’t wait too long as the batter may brown a bit from the fruit though.
Hi, I’m eager to make these for my 11 month old. I try to avoid adding salt to his diet. Is it optional or necessary in this recipe?
You can omit it, though there is a very, very small amount in each muffin.
Will these work with quick oats as well instead of rolled oats?
I think it should
I made 4 of your muffin recipes today for a flight we have coming up. I notice you state to store in an airtight container in the fridge. Can I transport these at room temperature? My plan is to freeze them and then put them in baggies the morning we leave. We are taking an international flight so it’s a long day.
We they be fine at room temp?
Yes, that will be fine. Safe travels!
I’m sure this recipe is amazing as the other reviews state! 🙂 I wonder if you would know what I did wrong. The toothpick never came out clean and when I cut into them it basically looked like wet oatmeal that you’d microwave so I was scared to serve to my baby. I know this was my fault somehow, I just can’t figure out where I went wrong. I cooked for over 30 minutes and kept checking in 3 min intervals after the 18 min mark, and it still looked like wet oatmeal yet the sides and top were brown and clearly done. I did use regular white flour, and I may have grated the apples too finely (I used the small grater) so the apple was a bit watery. Thanks for the recipe – perhaps I need to alter!
I have just had the same issue I’m thinking too much apple as well as I didn’t measure I just used 1 apple grated!