Apple Muffins for Babies
Soft, naturally sweet apple muffins with no added sugar. Baby-friendly, freezer-ready, and packed with wholesome ingredients.
Equipment
- Mixing bowls
- - Grater
- - Mini muffin tin
- Whisk or spoon
- Cooling rack
Ingredients
- - 1 cup mashed ripe bananas 2–3 small
- - ½ cup grated apple 1 small sweet apple
- - ¼ cup grated carrot optional
- - ¾ cup milk dairy or non-dairy
- - ¼ cup unsalted butter melted (or coconut oil)
- - 1 large egg
- - 1 tsp vanilla extract
- - 1 cup whole wheat flour
- - ½ cup old-fashioned oats
- - 1 tsp ground cinnamon
- - 1 tsp baking powder
- - ½ tsp baking soda
- - ⅛ tsp salt
Instructions
- Preheat oven to 375°F (190°C). Grease a 24-cup mini muffin tin or line with mini liners.
- In a bowl, mix mashed banana, grated apple, carrot, milk, melted butter, egg, and vanilla.
- Fold in flour, oats, cinnamon, baking powder, baking soda, and salt. Don’t overmix.
- Divide batter into muffin cups—about 2 tbsp each.
- Bake for 16–20 minutes or until a toothpick comes out clean.
- Cool for 5 minutes in the pan, then transfer to a wire rack to cool fully.
- Serve whole or chopped into baby-sized pieces. Enjoy!
Notes
- Use very ripe bananas for the best flavor.
- Finely grate apple and carrot for safer texture.
- Freeze leftovers up to 3 months.
- Finely grate apple and carrot for safer texture.
- Freeze leftovers up to 3 months.