baby muffins

Easy, quick, and healthy baby-friendly mini muffins made from banana, applesauce, and oats. Mixed in the blender and poured into muffin liners, this make-ahead recipe couldn't be easier.

Baby (Mini) Apple Banana Oat Muffins

banana

(60 grams) unsweetened applesauce

cinnamon

baking powder

baking soda

salt

add-ins

Preheat oven to 350°F (177°C). Spray a 24-count mini muffin pan with nonstick spray or use mini muffin liners. If using liners, grease the liners.

Place all of the ingredients in a blender or food processor, in the order listed, except for the 3/4 cup of add-ins. Blend or process until combined. Stir in the add-ins. Divide evenly between muffin liners. Top with a few oats, if desired.

Bake for 13-15 minutes or until a toothpick inserted in the center of a muffin comes out clean. Allow to cool for 10 minutes in the pan. Remove and cool completely before serving.

Muffins stay fresh covered at room temperature for up to 2 days or in the refrigerator for up to 1 week.

I doubled the recipe with half banana half pumpkin and my one year old loves them!

Hi, I came across your recipe after many failed attempts using few other recipes online. 
First time I  followed Your recipe  it came out PERFECT.. I doubled the ingredients 2nd time and it came out sticky inside with an uncooked texture even cooking for extra time. 
Any suggestions to making a bigger batch?

I love this recipe. Just made for the second time. Followed the instructions for full-size muffins and got 7. Added 1 grated apple, a handful of dessicated coconut and raisins and a glug of olive oil at the end. They have a lovely crumb and really moist.

We made these for our 11 month old and they are a huge hit for her and the rest of the family with maple syrup apple sauce and chopped apple. Thank you so much!!

Great recipe! I omitted the coconut sugar because I didn’t find it at the grocery store. My food processor didn’t do a good job of breaking down the oats so I think the texture of my muffins are a little weird. But next time I’ll just process the oats separately. Glad to have found a baby friendly recipe!

We lovelovelove this and make it whenever we somehow wind up with a banana that hasn't gotten gobbled up.  Has all ingredients we have all the time in our house.  My 3yo can help me put ingredients into teh blender and loves to cook this special treat.  We actually just pour the batter into our big cast-iron pan and bake it as a cake for much longer because we use reusable muffin liners that are kind of a pain to clean!  Makes it such a fun adn easy treat and activity!

These muffins turned out perfectly! I generally avoid baking because things just don’t turn out so well when you’re trying to be a little healthy. But these were perfect. My (blueberry obsessed) 2year old loves them and my husband and I actually like them too (we both have a major sweet tooth and found these to be pleasantly sweet enough). I did have to extend baking time, but changes in baking time should always be expected since ovens vary. I also used frozen blueberries, so that could account for the difference.

Followed the recipe for standard size muffins.  My addin was diced apple.  These muffins were so dry.  I ended up throwing them out.  The idea of eliminating oils was appealing, at first, but now it seems that they need some fat to keep them moist.

Another perfect recipe. A solid yet soft and moist muffin, you feel like you’re eating something healthy and still delicious.  I rarely have apple sauce on hand so I chop up a small apple and heat it up in a small pot until it’s soft and then add it to the blender and it works perfectly. The entire family loves this recipe. it’s especially great when we’re in a rush and don’t have time to sit down for a proper breakfast, the kids (and grown ups too) can eat it on the go. It’s now in my regular baking rotation.

These healthy muffins taste like a delicious banana muffin, but with the added nutrition of a big handful of spinach. These store well, so you can make them ahead of time and pull them out of the fridge or freezer to serve.

Sweet Spinach Muffins with Banana

banana ((about 2 small or one medium/large))

baby spinach

milk ((dairy

honey

butter

eggs

vanilla extract

oats

whole-wheat flour

Mini chocolate chips ((optional))

Preheat the oven to 375 degrees F and grease a standard-size muffin tin well with nonstick spray.

Place all ingredients into a blender except the flour and chocolate chips, if using.

Blend until very smooth, stopping to scrape down the sides of the bowls as needed. You want the greens to be very finely blended in so the batter is green, as if you were making a smoothie.

Pulse in the flour just to combine, or stir it in gently.

Pour batter into the prepared muffin tin, filling each cup about 3/4 cup full. Sprinkle with chocolate chips if using.

Bake for 18-20 minutes or until firm to the touch and lightly browned around the edges. (You can also check to see if a cake tester inserted into the center comes out cleanly.)

Remove from the oven and use a paring knife, if needed, to transfer to a wire rack to cool.

Serve slightly warm, at room temp, or chilled.

https://content.jwplatform.com/videos/S3M80Wks.mp4

These Spinach Muffins with Banana are a super healthy and yummy toddler or big kid breakfast or snack.

Banana Spinach Muffins

These are deliberately very moist (and moister than regular muffins) to ensure they are easy for baby to chew and swallow, so expect that from the interior. If you'd like to make them sweeter for older kiddos, add 1/4 cup sugar to the batter.

ABC Baby Muffins (Apple, Banana and Carrot!)

banana ((about 2 small bananas))

apple ((about 1 small apple))

carrot ((about 1 small carrot))

milk ((use plain unsweetened nondairy milk

unsalted butter ((slightly cooled))

whole wheat flour

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.

https://content.jwplatform.com/videos/qMPv38kZ.mp4

Made with a nutrient-packed ingredient list, these tender Baby Muffins are a perfect first muffin.

ABC Baby Muffins

Be sure to use very ripe bananas (with lots of brown spots!) for the best flavor and natural sweetness. (I updated this recipe December 2020 to ensure the most reliable results. The original version of this recipe is the "Egg-free" option in the Notes if you loved that. In the main recipe, I reduced the oil, added an egg, increased the baking soda a smidge, and reduced the baking time. They're great!)

Sugar-Free Banana Muffins

coconut oil ((slightly cooled))

Preheat oven to 375 degree F and grease a 24 cup mini muffin pan.

Place all ingredients into a medium bowl. Stir well but gently. Be sure to stir your batter together thoroughly. If you can see the oil streaking through the batter, you need to stir it more. It should be uniformly mixed and look like one consistent color.

Divide batter among the prepared muffin pan.

Bake for 14-16 minutes or until a cake tester inserted into the center comes out cleanly.

Let cool for a few minutes in the pan, then transfer to a wire rack to cool fully.

https://content.jwplatform.com/videos/yofBehnV.mp4

Mix up a batch of these easy-to-make Sugar-Free Banana Muffins to share with your baby or toddler come breakfast or snack time.

These easy and healthy Banana Muffins are the perfect first muffin for babies. Mini in size, soft in texture and naturally sweetened with banana and cinnamon. 

Banana Baby Muffins

Lemon

milliliters (½ cup) Milk

(⅓ cup) Coconut Oil

(¼ cup) Natural Yoghurt

Eggs

Vanilla

(1 cup) (around 2-3 ripe bananas) Ripe Banana, mashed

(1¾ cup) Plain Wholemeal Flour

Cinnamon

¾ tsp Baking Soda

Preheat oven to 160ºC (320ºF) and grease a 24 cup mini muffin tray with coconut oil or butter.

Add the lemon juice to the milk and allow to sit for 5 mins.

In a large mixing bowl, mix the milk &amp; lemon mixture with the coconut oil, yoghurt, vanilla and eggs. Mix together with a whisk.

Add the mashed banana and mix through.

In a seperate mixing bowl, add the flour cinnamon and baking soda and gently stir to mix through.

Add the dry flour mix to the wet ingredients and fold in gently until just combined.

Divide the batter evenly between the 24 muffin cups. Bake muffins for approx 13-15 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.

I love this recipe and so have my two daughters doing BLW. They always turn out light and fluffy. Sometimes I add mini chocolate chips for an extra treat. I get about 30 muffins per batch. I love to freeze them and pull out for daycare lunches or easy snacks. Can’t go wrong with trying this!

This was great! I ate one myself and outcome was soft, moist but not falling apart. Wish it were just a touch sweeter as I could only taste the banana it in the aftertaste (not sure if that's intended). I made half the batch and it actually yielded 16. Am I able to freeze these for storage? How long if so? Thanks!

Hi Amy. I love this recipe and had been making it for months for my little one but am now having some issues with the texture and I was hoping you might have some ideas! They used to be really light and fluffy with the most amazing texture, they are recently coming out a bit dry and almost rubbery, and the sides of the muffin are sucking in once dry - a bit like an hourglass shape. Do you have any idea what might cause this weird shape? Thanks!

This is the 3rd / 4th "baby muffin" recipe I've tried from various sources. Every other one has been horrible in both texture and taste, to the point that I've had to just bin them. These are a million times better! A soft, spongy texture and they actually taste good. My 9 month old really enjoyed it. I'm so glad I found your website, I've tried 3 recipes so far and all of them have been a hit!

Mine yielded 40 mini muffins, which was completely fine since I ate 9 of them while I waited for the second batch to bake.

Hi
I’ve made these twice and they are great!

The only issue I have is I Yield around 28 mini cakes. I think I’m putting too much banana. 

Can you clarify if the quantity of bananas is a cup with the skin or mashed weight?

Top 5 baby muffins recipes from across the web

The most viewed baby muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Baby (Mini) Apple Banana Oat Muffin...

Sweet Spinach Muffins with Banana

ABC Baby Muffins (Apple, Banana and...

Sugar-Free Banana Muffins

Banana Baby Muffins

Top 5 baby muffins recipes from across the web

The most viewed baby muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Baby (Mini) Apple Banana Oat Muffin...

Sweet Spinach Muffins with Banana

ABC Baby Muffins (Apple, Banana and...

Sugar-Free Banana Muffins

Banana Baby Muffins

The most viewed baby muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine