ABC Baby Muffins (Apple, Banana and Carrot!) Recipe
These ABC Baby Muffins combine apple, banana, and carrot into a wholesome, nutritious, and delicious mini muffin perfect for babies and toddlers. Made with whole wheat flour and rolled oats, they provide natural sweetness and fiber without any added sugar. This simple muffin recipe is ideal for baby-led weaning or as a soft finger food for little ones learning to eat solids.
- Prep Time: 8 minutes
- Cook Time: 18 minutes
- Total Time: 26 minutes
- Yield: 24 mini muffins
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Fruits and Vegetables
- 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)
Wet Ingredients
- ¾ cup milk
- ¼ cup melted unsalted butter (slightly cooled)
- 1 large egg
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 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 and Prepare Pan: Preheat your oven to 375°F (190°C). Grease a 24-cup mini muffin pan generously with nonstick spray to ensure the muffins release easily after baking.
- Mix Wet Ingredients: In a medium-sized bowl, thoroughly combine the mashed banana, shredded apple, shredded carrot, milk, melted unsalted butter (make sure it’s slightly cooled so it doesn’t cook the egg), egg, and vanilla extract. Stir until all the wet ingredients are evenly blended.
- Add Dry Ingredients: Gently fold in the whole wheat flour, rolled oats, cinnamon, baking powder, baking soda, and salt into the wet ingredients. Mix gently just until everything is incorporated to avoid over-mixing, which can make the muffins tough.
- Fill Muffin Cups: Spoon the batter into each mini muffin cup, filling them to the edge (about 2 tablespoons per cup) to ensure nice, full muffins.
- Bake Muffins: Place the muffin pan in the preheated oven and bake for 16 to 20 minutes. To check for doneness, insert a toothpick or cake tester into the center of a muffin; it should come out clean. About 18 minutes is typically ideal for these muffins.
- Cool and Serve: Let the muffins cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. Serve diced for babies just learning finger foods or whole for baby-led weaning.
Notes
- Ensure the banana is very ripe to naturally sweeten the muffins without added sugar.
- You can substitute whole wheat flour with gluten-free flour blend if needed, but texture and rise may vary.
- Make sure the butter is cooled before mixing with egg to prevent scrambling.
- These muffins can be stored in an airtight container at room temperature for up to 2 days or frozen for up to 1 month.
- Always supervise babies and toddlers when eating muffins to prevent choking.
