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Moist Apple Muffins for Babies

Moist Apple Muffins for Babies – Healthy & Tasty Treats

Moist Apple Muffins for Babies are nutritious, easy-to-make treats packed with natural sweetness, perfect for little ones.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 24 muffins
Course: Breakfast
Cuisine: American
Calories: 90
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 medium Mashed Ripe Bananas Ensure they're speckled with brown spots for the best flavor.
  • 1 cup Grated Apple (Gala, Fuji, Honeycrisp) Leave the peel on for extra fiber, unless introducing solids.
  • 1/2 cup Grated Carrot Grate finely to avoid choking hazards.
  • 1/2 cup Milk Almond milk can be used for a dairy-free option.
  • 1/4 cup Melted Butter Substitute with coconut oil for a dairy-free option.
  • 1 large Egg For a vegan choice, use flaxseed meal mixed with water.
  • 1 teaspoon Vanilla Extract Optional but recommended for flavor.
  • 1 cup Whole Wheat Flour Swap with gluten-free flour for a tummy-friendly option.
  • 1/2 cup Oats Ensure gluten-free oats if needed.
  • 1 teaspoon Ground Cinnamon Adjust to suit taste preferences.
  • 1 teaspoon Baking Powder Ensure it's fresh for best rising.
  • 1/2 teaspoon Salt A pinch is all you need!

Equipment

  • 24-cup mini muffin pan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease a 24-cup mini muffin pan.
  2. In a medium mixing bowl, combine the mashed ripe bananas, grated apple, grated carrot, milk, melted butter, egg, and vanilla extract. Stir until well combined.
  3. In another bowl, gently fold in whole wheat flour, oats, ground cinnamon, baking powder, baking soda, and salt into the wet mixture. Mix until no dry flour remains.
  4. Evenly divide the batter into the muffin cups, filling each about two-thirds full, usually around 2 tablespoons.
  5. Place the muffin pan into the preheated oven and bake for 16-20 minutes until a toothpick comes out clean or with a few moist crumbs.
  6. Remove the muffin pan from the oven and allow cooling in the pan for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 90kcalCarbohydrates: 16gProtein: 2gFat: 3gSaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 90mgPotassium: 120mgFiber: 2gSugar: 5gVitamin A: 250IUVitamin C: 2mgCalcium: 30mgIron: 0.5mg

Notes

These muffins are perfect for batch cooking and can easily be frozen for later use.

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