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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.

Ingredients

Scale

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

Find it online: https://biteandenjoy.com/moist-apple-muffins-for-babies-recipe/