ABC Baby Muffins Recipe

Introduction

ABC Baby Muffins combine the natural sweetness of banana, the fresh tartness of apple, and the earthiness of carrot into perfectly bite-sized treats for little ones. These mini muffins are wholesome, tender, and easy to serve as snacks or finger food for babies.

Ingredients

• 1 cup mashed ripe banana
• ½ cup shredded apple (peeled if desired)
• ½ cup shredded carrot, finely grated
• ½ cup whole milk (or dairy-free alternative)
• 4 tablespoons melted unsalted butter, cooled
• 1 large egg, room temperature
• 1 teaspoon pure vanilla extract
• 1 cup whole wheat flour
• ½ cup rolled oats
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ⅛ teaspoon salt

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and spray a 24-cup mini muffin pan with nonstick spray or line with mini liners.
2. Step 2: In a medium bowl, combine mashed banana, shredded apple, shredded carrot, milk, melted butter, egg, and vanilla extract. Stir until evenly blended.
3. Step 3: In another bowl, whisk together whole wheat flour, rolled oats, cinnamon, baking powder, baking soda, and salt.
4. Step 4: Gently fold the dry ingredients into the wet mixture, stirring just until incorporated. Avoid overmixing to keep muffins tender.
5. Step 5: Spoon the batter evenly into the prepared mini muffin cups, filling each about 2 tablespoons to the edge.
6. Step 6: Bake for 16-20 minutes, checking doneness with a toothpick—it should come out clean or with a few moist crumbs.
7. Step 7: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.

Tips & Variations

• Use very ripe bananas to naturally sweeten without added sugar.
• Shred apple and carrot finely for a smoother texture suitable for babies.
• Swap shredded apple for grated zucchini for a milder flavor.
• Replace butter with coconut oil for a dairy-free option.
• Add mini chocolate chips or dried cranberries for a fun twist when your baby is ready.
• Use gluten-free oat flour and baking mix to make it gluten-free.

Storage

Store cooled muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze in a zip-top bag for up to 3 months and thaw at room temperature. Reheat briefly in the microwave (10-15 seconds) or toaster oven for a fresh-baked feel. You can also prepare the batter ahead and keep it refrigerated for up to 24 hours before baking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these muffins without the carrot?

Yes, you can omit the carrot or substitute it with zucchini or extra apple to maintain moisture and texture.

Are these muffins safe for babies with allergies?

This recipe contains eggs and dairy, so substitutions like flax eggs and dairy-free milk are recommended if needed. Always consult your pediatrician about allergy risks before introducing new foods.

ABC Baby Muffins Recipe

Print Recipe

★★★★★

4.4 from 91 reviews

ABC Baby Muffins are wholesome mini muffins made with mashed banana, shredded apple, and carrot, combined with whole wheat flour and rolled oats. These naturally sweet, tender muffins are perfect for babies learning finger foods and those practicing baby-led weaning. Moist and flavorful with cinnamon and vanilla, these muffins provide a nutritious snack packed with fiber and gentle spices.

• Author: liam
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 33 minutes
• Yield: 24 mini muffins 1x
• Category: Snack
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

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Wet Ingredients

• 1 cup mashed ripe banana (about 2–3 very ripe bananas)
• 1/2 cup shredded apple (peeled if preferred)
• 1/2 cup shredded carrot (finely grated)
• 1/2 cup whole milk (or dairy-free alternative like oat or almond milk)
• 4 tablespoons melted unsalted butter, cooled
• 1 large egg, room temperature
• 1 teaspoon pure vanilla extract

Dry Ingredients

• 1 cup whole wheat flour
• 1/2 cup rolled oats (old-fashioned oats recommended)
• 1/2 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Lightly grease a 24-cup mini muffin pan with nonstick spray or line with mini muffin liners to ensure easy removal of the muffins after baking.
2. Mix Wet Ingredients: In a medium bowl, combine the mashed bananas, shredded apple, shredded carrot, whole milk, melted unsalted butter (cooled so it doesn’t curdle the egg), egg, and vanilla extract. Stir well until all wet ingredients are evenly incorporated.
3. Combine Dry Ingredients: In a separate medium bowl, whisk together the whole wheat flour, rolled oats, ground cinnamon, baking powder, baking soda, and salt. Ensure the baking powder is fresh for optimal rise.
4. Fold Wet and Dry Ingredients: Gently fold the dry ingredients into the wet mixture. Stir just until everything is moistened and combined. Avoid overmixing to keep the muffins tender; the batter will be thick but scoopable.
5. Fill Muffin Pan: Using a spoon, evenly distribute the batter into each of the 24 mini muffin cups, filling each about to the edge with approximately 2 tablespoons of batter per cup to get nicely rounded tops.
6. Bake: Place the muffin pan in the preheated oven and bake for 16-20 minutes. Start checking at 16 minutes by inserting a toothpick or cake tester into the center of a muffin. The toothpick should come out clean or with a few moist crumbs but no wet batter. Typically, baking for 18 minutes yields perfect results.
7. Cool: Let the muffins cool in the pan for 5 minutes to set the texture, then carefully transfer them to a wire cooling rack to cool completely. This prevents sogginess from steam accumulation in the pan.
8. Serve: For babies learning finger foods, dice the muffins into small pieces suitable for self-feeding. For baby-led weaning, serve the mini muffins whole as bite-sized snacks.

Notes

• Use very ripe bananas to naturally sweeten the muffins without adding extra sugar.
• Finely shred the apple and carrot for a smooth texture appropriate for babies.
• Whole wheat flour and rolled oats add fiber and nutrition, making these muffins wholesome.
• Store cooled muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 3 days.
• Freeze muffins for up to 3 months in a zip-top bag; thaw at room temperature before serving.
• Reheat muffins briefly in the microwave for 10-15 seconds or gently warm in a toaster oven before serving.
• Avoid overmixing the batter to keep muffins tender and prevent toughness.
• Nonstick spray or liners help prevent sticking and make cleanup easier.
• For dairy-free options, substitute butter for coconut oil and milk for almond or oat milk.
• Check for allergy risks before introducing ingredients like eggs or wheat to babies.

Keywords: baby muffins, apple banana carrot muffins, whole wheat muffins, baby-led weaning snack, healthy baby snack, mini muffins, nutritious muffins for babies