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ABC Baby Muffins Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://liamjayne.com/abc-baby-muffins-recipe/