Why You’ll Love ABC Baby Muffins Recipe
This baby‑friendly muffin recipe is ideal for little eaters: easy to chew, naturally sweetened with fruit, and loaded with nutritious ingredients without added sugars. It’s versatile, freezer‑friendly, and perfect for introducing new flavors and textures.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup mashed very ripe banana
½ cup shredded apple
¼ cup shredded carrot
¾ cup milk
¼ cup melted unsalted butter (slightly cooled)
1 large egg
1 teaspoon 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
Directions
Preheat the oven to 375°F (190°C) and grease a 24‑cup mini muffin pan.
In a bowl, combine the mashed banana, shredded apple, shredded carrot, milk, melted butter, egg, and vanilla.
Gently stir in the whole wheat flour, rolled oats, cinnamon, baking powder, baking soda, and salt until evenly mixed.
Divide the batter among the prepared mini muffin cups.
Bake for about 16–20 minutes, until a toothpick inserted into the center comes out clean.
Let cool a few minutes in the pan, then transfer to a wire rack to cool completely before serving or storing.
Servings and timing
Makes about 24 mini muffins. Total time is approximately 25–30 minutes (10 minutes prep and 16–20 minutes baking).
Variations
Replace the milk with a dairy‑free alternative (like oat or almond milk) to make them dairy‑free.
Swap melted butter for melted coconut oil for a dairy‑free option.
For older toddlers, mix in small pieces of finely chopped fruit (like blueberries) before baking.
Add a pinch of nutmeg or mild spices (for older kids) to vary the flavor.
Storage/Reheating
Store cooled muffins in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze in a freezer‑safe bag for up to 6 months. Thaw overnight in the fridge or at room temperature and warm slightly before serving if desired.
FAQs
What age is appropriate to serve these muffins to a baby?
These muffins are suitable once your baby is eating soft, solid foods—typically around 6–9 months, depending on readiness and your pediatrician’s guidance.
Can I make these muffins without eggs?
Yes. You can omit the egg and adjust the leavening slightly, but the texture will be denser.
Are these muffins sweetened with added sugar?
No, these baby muffins are naturally sweetened with fruit and don’t require added sugar.
Can I use a standard muffin tin instead of mini?
Yes. Baking time will be longer with a standard muffin tin—check doneness with a toothpick.
How do I freeze these muffins?
Cool completely, then place in a freezer‑safe bag with air removed, and freeze up to six months.
Are these muffins suitable for daycare?
Yes, but check with your daycare regarding any food policies, especially regarding potential allergens.
Can I substitute applesauce for shredded apple?
Substituting applesauce isn’t recommended here as it may alter moisture and texture.
Can I add other veggies?
Yes. Finely grated zucchini or sweet potato can be added in small amounts for extra nutrition.
What kind of flour is best?
Whole wheat flour is used here for added fiber, but you can use a whole‑wheat blend or gluten‑free flour if needed.
How do I serve these muffins to babies?
Cut into small pieces for younger babies or serve whole mini muffins for older toddlers practicing self‑feeding.
Conclusion
These ABC Baby Muffins are a nutritious, simple, baby‑friendly treat that brings fruits and vegetables into a soft, moist, and easy‑to‑eat form. They’re ideal for breakfast, snacks, or including in meal prepping when you want wholesome options for little eaters. Enjoy making them and watching your child explore new flavors!
