Why You’ll Love This Recipe
- Nutrient-Rich: Combining fruits and vegetables, these muffins provide essential vitamins and minerals.
- Baby-Friendly Texture: Deliberately moist and tender, they’re perfect for babies mastering solid foods.
- No Added Sugars: Sweetened naturally with ripe bananas and apples, aligning with dietary recommendations for infants.
- Freezer-Friendly: Prepare a batch and store extras in the freezer for convenient future meals.
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 (dairy or unsweetened plain nondairy)
- ¼ cup melted unsalted butter, slightly cooled (or melted coconut oil for dairy-free option)
- 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
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the Oven: Set your oven to 375°F (190°C) and grease a 24-cup mini muffin pan with nonstick spray.
- Prepare the Wet Ingredients: In a medium bowl, combine the mashed banana, shredded apple, shredded carrot, milk, melted butter (or coconut oil), egg, and vanilla extract. Stir until well mixed.
- Combine Dry Ingredients: In a separate bowl, whisk together the whole wheat flour, rolled oats, cinnamon, baking powder, baking soda, and salt.
- Mix Wet and Dry Ingredients: Gently fold the dry ingredients into the wet mixture, stirring until just combined. Avoid over-mixing to prevent dense muffins.
- Fill the Muffin Pan: Divide the batter evenly among the prepared muffin cups, filling each to the edge (approximately 2 tablespoons per cup).
- Bake: Place the muffin pan in the preheated oven and bake for 16-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Allow the muffins to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
Servings and Timing
- Yield: 24 mini muffins
- Prep Time: 10 minutes
- Cook Time: 16-20 minutes
- Total Time: 26-30 minutes
Variations
- Dairy-Free: Substitute melted coconut oil for butter and use a nondairy milk alternative.
- Egg-Free: Omit the egg and increase the baking soda to 1 teaspoon.
- Gluten-Free: Replace whole wheat flour with a gluten-free flour blend.
- Added Sweetness: For older children or to enhance sweetness, add ¼ cup of sugar to the batter.
Storage/Reheating
- Refrigeration: Store muffins in an airtight container in the refrigerator for up to 5 days. Serve chilled, at room temperature, or slightly warmed.
- Freezing: Once fully cooled, place muffins in a freezer bag with as much air removed as possible. Freeze for up to 6 months. Thaw overnight in the refrigerator or at room temperature.
FAQs
How can I ensure the muffins are moist and tender?
Using very ripe bananas and properly measuring the ingredients will help achieve the desired moistness. Avoid over-baking, as it can lead to dryness.
Can I use different fruits or vegetables in this recipe?
Yes, you can experiment with other soft fruits or finely shredded vegetables, keeping the total volume consistent to maintain the correct batter consistency.
Are these muffins suitable for baby-led weaning?
Absolutely! Their soft texture makes them ideal for babies practicing self-feeding. Serve in appropriate sizes to match your baby’s eating abilities.
How should I serve these muffins to my baby?
For babies 9 months and older, dice the muffins into small pieces. For those following baby-led weaning, offer a whole muffin and allow them to self-feed.
Can I omit the cinnamon?
Yes, if you prefer or if there’s a concern about allergies, you can leave out the cinnamon without significantly affecting the flavor.
What type of apple is best for this recipe?
Sweet varieties like Fuji or Gala work well, but you can use any apple you have on hand. Ensure it’s finely shredded for even distribution.
Is it necessary to peel the apple and carrot?
Peeling is recommended to achieve a smoother texture, especially for younger babies who are still developing their chewing skills.
Can I make these muffins in a standard muffin tin?
Yes, but you’ll need to adjust the baking time accordingly. Start checking for doneness around 20 minutes.
How do I know when the muffins are done?
Insert a toothpick into the center of a muffin; if it comes out clean, they’re ready. The tops should be lightly golden.
Can I add nuts or seeds to the batter?
For babies under one year, it’s best to avoid whole nuts due to choking hazards. For
ABC Baby Muffins
- Total Time: 26-30 minutes
- Yield: 24 mini muffins
- Diet: Vegetarian
Description
“ABC Baby Muffins – a healthy, sugar-free snack for babies featuring apples, bananas, and carrots. These moist mini muffins are perfect for baby-led weaning or as a nutritious on-the-go snack.”
Ingredients
- 1 cup mashed very ripe banana (2–3 small bananas)
- ½ cup shredded apple (1 small apple)
- ¼ cup shredded carrot (1 small carrot)
- ¾ cup milk (dairy or unsweetened plain nondairy)
- ¼ cup melted unsalted butter (or melted coconut oil)
- 1 large egg
- 1 tsp pure vanilla extract
- 1 cup whole wheat flour
- ½ cup rolled oats
- 1 tsp 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 pan with nonstick spray.
- In a medium bowl, mix mashed banana, shredded apple, shredded carrot, milk, melted butter (or coconut oil), egg, and vanilla extract.
- In another bowl, whisk whole wheat flour, rolled oats, cinnamon, baking powder, baking soda, and salt.
- Fold dry ingredients into the wet ingredients gently until just combined. Do not over-mix.
- Divide batter evenly into the muffin pan, filling each cup to the top (about 2 tablespoons per cup).
- Bake for 16-20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Notes
- Use very ripe bananas for maximum natural sweetness.
- Adjust baking time for larger muffins.
- Peeling apples and carrots ensures a smooth texture, suitable for babies.
- Prep Time: 10 minutes
- Cook Time: 16-20 minutes
- Category: Baby Food, Snack
- Method: Baking
- Cuisine: American
