Moist Apple Muffins for Babies Recipe

Introduction

These Moist Apple Muffins are a perfect snack for babies, combining wholesome ingredients like ripe bananas, grated apple, and carrot for natural sweetness and nutrition. Soft and tender, they’re ideal for little hands and palates while introducing new flavors.

Ingredients

• 1 cup mashed ripe bananas
• 1 tsp vanilla extract
• 1/2 cup grated apple
• 1/4 cup grated carrot
• 3/4 cup milk
• 1 large egg
• 1/4 cup unsalted butter, melted and cooled
• 1 cup whole wheat flour
• 1/2 cup old-fashioned oats
• 1 tsp ground cinnamon
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/8 tsp salt

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Grease a 24-cup mini muffin pan with nonstick spray to prevent sticking.
2. Step 2: In a medium bowl, mix together mashed bananas, grated apple, grated carrot, milk, melted butter, egg, and vanilla extract until well combined.
3. Step 3: Gently fold in the whole wheat flour, oats, ground cinnamon, baking powder, baking soda, and salt into the wet mixture. Stir just until no dry flour remains to keep the muffins tender.
4. Step 4: Divide the batter evenly among the mini muffin cups, filling each about to the edge (approximately 2 tablespoons per cup). Bake for 16-20 minutes until a tester comes out clean. Around 18 minutes is typical.
5. Step 5: Let the muffins cool a few minutes in the pan, then transfer to a wire rack to cool completely. Serve diced for young babies or whole for baby-led weaning.

Tips & Variations

• Use fresh, ripe bananas for natural sweetness and moistness.
• Finely grate the carrot to ensure a smooth texture suitable for babies.
• Try swapping whole wheat flour for oat flour for a slightly different flavor and texture.
• Add a pinch of nutmeg or ginger for extra warm spice notes if your baby enjoys them.

Storage

Store cooled muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze the muffins in a sealed bag for up to 1 month. To reheat, warm gently in a toaster oven or microwave until just heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these muffins without eggs?

Yes, you can replace the egg with a chia egg or flax egg (1 tbsp ground seeds mixed with 3 tbsp water) to make the muffins egg-free, suitable for allergies or preferences.

Are these muffins suitable for babies with nut allergies?

Yes, this recipe contains no nuts and is appropriate for babies with nut allergies. Always check with your pediatrician when introducing new foods.

Moist Apple Muffins for Babies Recipe

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★★★★★

4.9 from 56 reviews

These Moist Apple Muffins are perfect for babies transitioning to solid foods. Made with wholesome ingredients like ripe bananas, grated apple, carrot, whole wheat flour, and oats, they offer a naturally sweet and tender bite-size treat. With simple instructions and baby-friendly textures, these muffins provide a nutritious snack or breakfast option that’s easy to prepare and gentle on little tummies.

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

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup mashed ripe bananas (about 2 to 3 small bananas)
• 1 tsp vanilla extract
• 1/2 cup grated apple (about 1 small apple)
• 1/4 cup grated carrot (finely grated for smooth texture, about 1 small carrot)
• 3/4 cup milk
• 1 large egg (at room temperature)
• 1/4 cup unsalted butter (melted and cooled slightly)

Dry Ingredients

• 1 cup whole wheat flour
• 1/2 tsp baking soda
• 1/8 tsp salt
• 1/2 cup old-fashioned oats
• 1 tsp ground cinnamon
• 1 tsp baking powder

Instructions

1. Preheat the Oven and Prepare Muffin Pan: Preheat your oven to 375°F (190°C). Grease a 24-cup mini muffin pan thoroughly with nonstick spray to prevent the muffins from sticking during baking.
2. Combine Wet Ingredients: In a medium bowl, combine 1 cup mashed ripe bananas, 1/2 cup grated apple, 1/4 cup grated carrot, 3/4 cup milk, 1/4 cup melted and cooled unsalted butter, 1 large room temperature egg, and 1 tsp vanilla extract. Stir everything together until well mixed to ensure a smooth batter.
3. Incorporate Dry Ingredients: Gently fold into the wet mixture 1 cup whole wheat flour, 1/2 cup old-fashioned oats, 1 tsp ground cinnamon, 1 tsp baking powder, 1/2 tsp baking soda, and 1/8 tsp salt. Mix until all dry ingredients are just combined and no pockets of flour remain. Avoid overmixing to keep the muffins tender.
4. Fill Muffin Pan and Bake: Evenly divide the batter among the prepared mini muffin cups, filling each to the top with about 2 tablespoons of batter. Place the muffin pan in the preheated oven and bake for 16 to 20 minutes. Check doneness by inserting a cake tester or toothpick into the center; it should come out clean. Baking 18 minutes typically works well.
5. Cool and Serve: Let muffins cool for a few minutes in the pan, then transfer them to a wire rack to cool completely. For babies eating finger foods, dice the muffins into small pieces suitable for little hands and mouths. For baby-led weaning, offer whole mini muffins as appropriate.

Notes

• Use ripe bananas to ensure natural sweetness and moisture.
• Finely grate carrot to maintain a smooth texture ideal for babies.
• Allow the egg to come to room temperature before mixing for better batter incorporation.
• Do not overmix batter after adding dry ingredients to keep muffins light and tender.
• Store baked muffins in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
• Adjust milk quantity slightly if batter feels too thick or dry.

Keywords: baby muffins, apple muffins for babies, healthy baby snack, whole wheat muffins, finger food for babies, baby led weaning snack, moist muffins for toddlers