These Baby Banana & Apple Muffins are such an easy, quick and healthy snack for babies and toddlers.
I made these muffins for my baby when she was learning to self feed. She is now nearly 18 months old and absolutely still loves them! These are a great portable snack and are super healthy with no refined sugar.
Jump straight to the recipe!
Ingredients ?
- whole rolled oats
- banana - make sure it is ripened.
- unsweetened applesauce - the muffins are naturally sweetened so we don't need the extra sugar that is in sweetened apple sauce.
- egg
- maple syrup - this is our sweetener.
- cinnamon - cinnamon adds a nice flavour.
- baking powder
- baking soda
- salt
- fresh or frozen fruit - I used frozen mixed berries.
Instructions ?
Start by grinding the oats in a food processor. Add all the other ingredients to the food processor, except for the fruit. Pulse the mixture until it is combined and then stir in the fruit. Divide the batter in 24 mini muffin tins and bake.
Top Tips ?
- I love freezing these muffins so I always have the perfect snack on hand. Store them in an airtight container or freezer bag for up to 3 months in your freezer.
- If you don't have a food processor, you can make these muffins with a blender.
- Use any variation of fruit you have on hand. (apple, peaches or plums would all be nice substitutions).
Here are some other recipes for babies or toddlers
Recipe
Baby Banana & Apple Muffins
These Baby Banana & Apple Muffins are such an easy, quick and healthy snack for babies and toddlers.
Ingredients
- 1 ¼ cups (100g) whole rolled oats
- 1 banana, ripe
- ⅓ cup unsweetened applesauce
- 1 large egg
- 2 tbsp maple syrup
- 1 tsp ground cinnamon
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ⅛ tsp salt
- ¾ cup fresh or frozen fruit, diced (I used frozen mixed berries here)
Instructions
- Preheat oven to 350°F. Grease or line a 24-count mini muffin tin and set aside.
- Pulse the oats in a food processor until they ground. Add in all the ingredients except for the fruit. Pulse until combined. Stir in the fruit.
- Divide batter evenly between the muffin tin cavities. Bake for 13-15 minutes or until a toothpick inserted in the center of a muffin comes out clean.
- Allow muffins to cool for 10 minutes and then remove the muffins and allow them to completely cool on a wire rack.
- Muffins stay fresh for 2 days at room temperature and up to 1 week refrigerated. They can be frozen for up to 3 months. Allow them to thaw at room temperature or defrost in the microwave.
Notes
- I love freezing these muffins so I always have the perfect snack on hand. Store them in an airtight container or freezer bag for up to 3 months in your freezer.
- If you don't have a food processor, you can make these muffins with a blender.
- Use any variation of fruit you have on hand. (apple, peaches or plums would all be nice substitutions).
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 24Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 8mgSodium: 72mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 1g
All nutritional information provided on ninakneadstobake.com are intended for informational purposes only.
Recipe adapted from Sally's Baking Addiction
Did you try this recipe? Comment below to let me know :)