These tender easy Baby Muffins, made with a nutrient-dense ingredient list, are an excellent first muffin.

They’re easier to chew than a regular muffin, have three types of produce, no added sugar, and a healthy dose of fat—exactly what the kids require.

I am indeed a huge fan of muffins for kids because they are so convenient and versatile.

They can also be a good way to introduce foods that kids aren’t always interested in eating straight up.

But there are a few things I like to keep in mind when making these easy baby muffins.

Read on to get the full recipe for easy baby muffins.

Easy Baby Muffins: With Apple, Banana, and Carrot

Here’s What Makes These Unique

  • These are high in healthy fats from eggs.
  • They freeze well, so you can freeze half of the batch for later use—yay for quick meals.
  • Because they are moister, tender muffins are easier to chew than traditional muffins.
  • Fresh bananas, apples, and carrots provide flavor and sweetness.
  • These contain no added sugars, which is ideal for babies.

 

Read also: Cod Fish For Babies and Toddlers

 

What About the Texture of These Muffins?

These really are intentionally moist (much moister than regular muffins) to make them easy for babies to chew and swallow.

When fully cooked, they will be moist and tender, which is on purpose ( I am aware that this texture is more difficult for some children and did my best to make these very appropriate for small eaters.)

TIP: For veggie muffins for older kids who can handle a variety of textures, try my Zucchini Carrot Muffins.

 

Can I Put These Muffins in the Freezer?

You certainly can, Once fully cooled, place in a freezer bag with as much air removed as possible and freeze for up to 6 months.

Thaw in the fridge or at room temperature overnight. You can also keep it in the fridge for up to 5 days in an airtight container.

 

How to Make the Best Baby Muffins

  • Refrigerate in an airtight container for up to 5 days.
  • Serve chilled, at room temperature, or warmed slightly.
  • Once fully cooled, place in a freezer bag with as much air removed as possible and freeze for up to 6 months.
  • Thaw in the fridge or at room temperature overnight.
  • Use melted coconut oil to make this dairy-free.
  • See this similar Sugar-Free Banana Muffin for an egg-free version.
  • Use a very ripe banana for the best natural sweetness—there are no added sugars in these muffins, so the natural sugars are essential.
  • To add more sweetness, serve with butter, applesauce, apple butter, or jam.

 

Read also: Healthy Broccoli Recipes for Kids

 

Ingredients

  • 1 cup very ripe banana, mashed (about 2 small bananas.)
  • 1/2 cup apple shredded (about 1 small apple.)
  • 1/4 cup carrot shredded (about 1 small carrot.)
  • 1 cup milk (use plain unsweetened nondairy milk for babies under 1 year of age.)
  • 1/4 cup unsalted butter, melted (slightly cooled.)
  • 1 big egg.
  • 1 teaspoon vanilla extract, pure.
  • 1 cup whole-grain flour.
  • 1 pound rolled oats.
  • 1 teaspoon ground cinnamon.
  • 1 tsp. baking powder.
  • 1 tablespoon baking soda.
  • A quarter teaspoon of salt.

 

Read also: Healthy Salad Recipes for Kids

 

Method of Preparation

  • Preheat the oven to 375°F and spray a 24-cup mini muffin pan with nonstick spray.
  • In a medium mixing bowl, combine the banana, apple, carrot, milk, butter, egg, and vanilla extract.
  • Mix everything together.
  • Stir in the flour, oats, cinnamon, baking powder, baking soda, and salt gently but thoroughly.
  • Divide the batter evenly among the prepared muffin cups, filling each to the brim. (You’ll use about 2 tablespoons of batter in each mini muffin cup).
  • 16-20 minutes, or until a cake tester inserted into the center comes out clean.
  • Allow cooling for a few minutes in the pan before transferring it to a wire rack to cool completely.
  • Serve diced to a baby eating finger foods or whole to a baby eating baby-led weaning-style foods.

 

Equipment Needed

  • Mini Muffin Maker
  • Flour (Whole Wheat)
  • Oatmeal, Rolled

 

Read also: Best Instant Pot Butter Chicken Recipe

 

Take Notes

  • Refrigerate in an airtight container for up to 5 days. Serve chilled, at room temperature, or warmed slightly.
  • Once fully cooled, place in a freezer bag with as much air removed as possible and freeze for up to 6 months.
  • Thaw in the fridge or at room temperature overnight.
  • These are best when the banana is very ripe, with lots of brown spots on the outside.
  • I shred the apple and carrot with a box grater.
  • For babies under one-year-old, use plain unsweetened nondairy milk.
  • Dairy-free: Replace butter with melted coconut oil and non-dairy milk.
  • Egg-free: See also this Sugar-Free Banana Muffin.
  • To make with all-purpose flour, follow the recipe as written, but use only 1/4 cup of milk.
  • To add more sweetness, serve with butter, applesauce, apple butter, or jam.
  • Serve babies as many muffins as they want to based on their appetite.