Description
Soft and deliberately moist mini muffins made with ripe banana, shredded apple, carrot, whole wheat flour, rolled oats, cinnamon, and vanilla. These naturally sweet muffins work well for babies, toddlers, breakfast, finger-food meals, and snacks.
Ingredients
Scale
- 1 cup mashed very ripe banana, from about 2 to 3 small bananas
- 1/2 cup finely shredded apple, from about 1 small apple
- 1/4 cup finely shredded carrot, from about 1 small carrot
- 3/4 cup milk
- 1/4 cup unsalted butter, melted and slightly cooled
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup whole wheat flour
- 1/2 cup rolled oats
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- Nonstick cooking spray for the mini muffin pan
Instructions
- Preheat the oven to 375°F and coat a 24-cup mini muffin pan with nonstick cooking spray.
- Mash the ripe bananas until mostly smooth, then finely shred the apple and carrot with a box grater.
- Add the banana, apple, carrot, milk, cooled melted butter, egg, and vanilla to a medium bowl. Stir until evenly combined.
- Whisk the whole wheat flour, rolled oats, cinnamon, baking powder, baking soda, and salt in a separate bowl.
- Add the dry mixture to the wet mixture and stir gently until no dry flour remains. Do not overmix.
- Divide the batter among the prepared mini muffin cups, using about 2 tablespoons per cup and filling each cup close to the rim.
- Bake for 16 to 20 minutes, or until a tester inserted into the center comes out clean or with a few moist crumbs.
- Cool the muffins in the pan for several minutes, then transfer them to a wire rack to cool completely.
- Cut into age-appropriate pieces for babies eating finger foods, or offer whole for baby-led feeding when appropriate.
Notes
- The muffins have a deliberately moist interior that helps make them easy for babies and toddlers to chew.
- Use deeply spotted, very ripe bananas for the best natural sweetness and flavor.
- Store cooled muffins in an airtight container in the refrigerator for up to 5 days.
- Freeze fully cooled muffins in a freezer bag with as much air removed as possible for up to 6 months.
- Thaw overnight in the refrigerator or at room temperature.
- For a dairy-free batch, use melted coconut oil and unsweetened nondairy milk.
- For an egg-free batch, omit the egg and increase the baking soda to 1 teaspoon.
- When using all-purpose flour, reduce the milk to 1/4 cup.
- To make the muffins without oats, replace the oats with the same amount of all-purpose flour.
- For older children who prefer a sweeter muffin, add 1/4 cup sugar to the batter.
- Serve plain or top with butter, applesauce, apple butter, seed butter, or jam.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Baby Food
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 mini muffins
- Calories: 117
- Sugar: 4
- Sodium: 97
- Fat: 5
- Saturated Fat: 3
- Unsaturated Fat: 2
- Trans Fat: 1
- Carbohydrates: 16
- Fiber: 2
- Protein: 3
- Cholesterol: 25