Mini Muffin Infant Bootie Socks, 3 Pairs

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Made with a nutrient-packed ingredient list, these tender Baby Muffins are a perfect first muffin. They are easier to chew than a regular muffin, have three kinds of produce, are added sugar free, and they boast a solid dose of healthy fats—exactly what the littles need!

Baby Muffins

I am a super fan of muffins for kids since they are so convenient and endlessly versatile. And they can be a helpful way to offer foods the kids aren't always interested in eating straight up. But when making muffins for babies, there are a few specific considerations I like to keep in mind. Here's what makes these special:

• These have healthy fats from eggs.
• The tender muffins are easier to chew than traditional ones as they are moister. (Bready textures can be tricky for some kids)
• The flavor and sweetness comes from fresh bananas, apples, and carrot.
• These are made without added sugars, which is recommended for babies.
• They freeze well, so you can store half of the batch for a future week—yay for easy meals

TIP: I am usually very straight forward in the way I name recipes, but I did think "ABC" was fitting here and it's a helpful way to remember what's in the muffins (Apples, Bananas, and Carrots…see? Fun!)

Sugar Free Toddler Muffins

You can, of course, totally serve these muffins to a toddler and they are great for one year olds I've been making them for my two younger kids and we top them with a little jam to add some sweetness (which is just their preference, you can try them plain first if you want!).

Ingredients in Baby Muffins

Here's a look at what you need to make these muffins.

• mashed very ripe banana (about 2 small bananas)
• shredded apple (about 1 small apple)
• shredded carrot (about 1 small carrot)
• milk (dairy or nondairy)
• egg
• melted butter, slightly cooled
• pure vanilla extract
• whole wheat flour
• rolled oats
• cinnamon
• baking powder
• baking soda
• salt

TIP: To make these dairy-free, use melted coconut oil. To make them gluten-free, use cup for cup gluten-free flour.

How to Make Baby Muffins Step-by-Step

Here's a look at the process involved in making this recipe. Scroll down to the bottom of the post for the full information.

1. Preheat the oven and grease a mini muffin tin. Mash the banana and shred the apple and carrot on a box grater.
2. Stir together the ingredients until uniformly smooth.
3. Divide among the prepared muffin tin.
4. Bake!

TIP: Serve diced to babies 9+ months. You can also serve a whole muffin to a BLW baby for them to munch on.

What's the texture of these muffins like?

These are deliberately very moist (and moister than regular muffins) to ensure they are easy for baby to chew and swallow. They will be moist and very tender when fully cooked, so know that is on purpose! (My middle kiddo didn't master bready foods easily until she was well over 1 year old, so I am mindful that this texture is trickier for some kiddos and did my best to make these very appropriate for little eaters.)

TIP: For veggie muffins for older kiddos who are fine with a variety of textures, you can also check out my Zucchini Carrot Muffins!

Finger Foods for Babies

I love having easy prep-ahead recipes that I can use for baby meals and these muffins work well for breakfast, lunch, or snack time. You can pair them with diced fruit, applesauce, scrambled eggs, shredded cheese, or any other favorite finger food or puree.

TIP: Find my Master List of the Best Early Finger Foods for Babies for more ideas.

Can I freeze these muffins?

You sure can! Freeze, once fully cooled, in a freezer bag with as much air removed as possible for up to 6 months. Thaw overnight in the fridge or at room temperature. You can also store in an airtight container in the fridge for up to 5 days.

TIP: You can serve these chilled, at room temperature, or slightly warmed. Diced up, they make a great baby snack!

Tips for Making the Best Baby Muffins

• Store in an airtight container in the fridge for up to 5 days. Serve chilled, at room temperature, or slightly warmed.
• Freeze, once fully cooled, in a freezer bag with as much air removed as possible for up to 6 months. Thaw overnight in the fridge or at room temperature.
• To make these dairy-free, use melted coconut oil.
• To make an egg-free version, see this similar Sugar-Free Banana Muffin.
• Be sure to use a very ripe banana for the best natural sweetness—there are no added sugars in this muffins, so you need those natural sugars.
• You can serve topped with butter, applesauce, apple butter, or jam (especially for older kids!) to add more sweetness.
• If you want to make these sweeter, you can add ¼ cup sugar to the batter.
• Serve baby as much muffin as they want according to their appetite.
• For veggie muffins for older kiddos who are fine with a variety of textures, you can also check out my Zucchini Carrot Muffins!

I'd love to hear your feedback on this recipe, so please rate and review it below in the comment field!

ABC Baby Muffins (Apple, Banana and Carrot!)

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 ¼ cup sugar to the batter.

Prep Time 10 mins

Cook Time 16 mins

Total Time 26 mins

Course Baby Food

Cuisine American

Servings 12 (makes 24 mini muffins)

Calories 117 kcal

• 1 cup mashed very ripe banana (about 2 small bananas)
• 1/2 cup shredded apple (about 1 small apple)
• 1/4 cup shredded carrot (about 1 small carrot)
• 3/4 cup milk (use plain unsweetened nondairy milk for babies under 1 year of age)
• 1/4 cup melted unsalted butter (slightly cooled)
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 cup whole wheat flour
• 1/2 cup rolled oats
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt

• 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.

• Store in an airtight container in the fridge for up to 5 days. Serve chilled, at room temperature, or slightly warmed.
• Freeze, once fully cooled, in a freezer bag with as much air removed as possible for up to 6 months. Thaw overnight in the fridge or at room temperature.
• These taste best when the banana is very ripe, so the outside should have a lot of brown spots (which indicate sweetness).
• I use a box grater to shred the apple and carrot.
• Use plain unsweetened nondairy milk for babies under 1 year old.
• Dairy-free: Use melted coconut oil instead of butter and nondairy milk.
• Egg-free: See this similar Sugar-Free Banana Muffin.
• To make with all-purpose flour, make as directed but use ¼ cup milk only.
• You can serve topped with butter, applesauce, apple butter, or jam (especially for older kids!) to add more sweetness.
• Serve baby as much muffin as they want according to their appetite—which may be a taste or a few muffins!

Serving: 2 muffins Calories: 117 kcal Carbohydrates: 16 g Protein: 3 g Fat: 5 g Saturated Fat: 3 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 1 g Trans Fat: 1 g Cholesterol: 25 mg Sodium: 97 mg Potassium: 157 mg Fiber: 2 g Sugar: 4 g Vitamin A: 624 IU Vitamin C: 2 mg Calcium: 49 mg Iron: 1 mg

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Filder Under:Baby Food, Nut-Free, Recipes, Snacks, Vegetarian

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Mini Muffin Infant Bootie Socks, 3 Pairs

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