Baby (Mini) Apple Banana Oat Muffins
Easy, quick, and healthy baby-friendly mini muffins made from banana, applesauce, and oats. Mixed in the blender and poured into muffin liners, this make-ahead recipe couldn't be easier.
Ingredients
Instructions
Preheat oven to 350°F (177°C). Spray a 24-count mini muffin pan with nonstick spray or use mini muffin liners. If using liners, grease the liners.
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Continue Reading at Sallysbakingaddiction →Chef's Notes
Make Ahead Instructions: For longer storage, freeze muffins for up to 3 months. Allow to thaw on the counter or defrost in the microwave.
Special Tools (affiliate links): 24-count Mini Muffin Pan | Blender
Important: Consult with pediatrician about any possible allergies your baby may have before trying. The only substitutions I’ve tried are listed in the ingredients, but feel free to play around with the recipe using your best judgement.
Sugar: I usually prepare the muffins with 2 and 1/2 Tablespoons of coconut sugar.
Applesauce or Puree: I usually make these with unsweetened applesauce or a baby/toddler food fruit puree. You can use yogurt instead, but the muffins won’t be as flavorful.
Add Ins: I made the pictured muffins with finely diced apple and blueberries. Apples get nice and soft, but the blueberries can be a little messy with little self-feeding hands. Our daughter also enjoys them with diced strawberries.
Muffin Liners: If using muffin liners, grease the liners or spray with nonstick spray. Warm muffins will stick otherwise. With the first batch I made, I didn’t grease the liners and they stuck. However, the muffins peeled out easily after refrigerating.
Standard Size Muffins: Add 1/3 cup oats to the recipe, adding them to the blender with everything else. Spoon the batter into liners, filling them all the way to the top. Top with a few oats, if desired. Bake for 5 minutes at 425°F (218°C) then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total time the standard size muffins take in the oven is about 22-23 minutes, give or take.
Make Ahead Instructions: For longer storage, freeze muffins for up to 3 months. Allow to thaw on the counter or defrost in the microwave.
Special Tools (affiliate links): 24-count Mini Muffin Pan | Blender
Important: Consult with pediatrician about any possible allergies your baby may have before trying. The only substitutions I’ve tried are listed in the ingredients, but feel free to play around with the recipe using your best judgement.
Sugar: I usually prepare the muffins with 2 and 1/2 Tablespoons of coconut sugar.
Applesauce or Puree: I usually make these with unsweetened applesauce or a baby/toddler food fruit puree. You can use yogurt instead, but the muffins won’t be as flavorful.
Add Ins: I made the pictured muffins with finely diced apple and blueberries. Apples get nice and soft, but the blueberries can be a little messy with little self-feeding hands. Our daughter also enjoys them with diced strawberries.
Muffin Liners: If using muffin liners, grease the liners or spray with nonstick spray. Warm muffins will stick otherwise. With the first batch I made, I didn’t grease the liners and they stuck. However, the muffins peeled out easily after refrigerating.
Standard Size Muffins: Add 1/3 cup oats to the recipe, adding them to the blender with everything else. Spoon the batter into liners, filling them all the way to the top. Top with a few oats, if desired. Bake for 5 minutes at 425°F (218°C) then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total time the standard size muffins take in the oven is about 22-23 minutes, give or take.
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Reviews from the Original Source
Family favorite from child to grandparents!! Don’t need another recipe again.
Followed the recipe to a tee and they did not turn out, nothing set. Tried baking for longer and the top burnt but the inside was still mush? :(
I made them with my son who is a cancer patient and we are looking for healthy recipes
We don't like sweet muffins we love them, a option could be to put brown sugar on the top with the oats if you wanted more sweetness. Definitely not enough to make a loaf. Makes about 6 regular sized muffins we used 12 and got about 9 half full muffins.
These turned out terrible. I am not an expert baker by any means, but I do a lot of baking.. and this recipe just did not work. Tried the maple syrup option with blueberries and there was zero taste.
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