Baby Banana & Apple Muffins

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.

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 ? 

1. 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.
2. If you don't have a food processor, you can make these muffins with a blender.
3. 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

• SPINACH AND BANANA YOGURT MELTS
• SPICED PANCAKES FOR BABY & TODDLER

📋 Recipe

Baby Banana & Apple Muffins

Nina

These Baby Banana & Apple Muffins are such an easy, quick and healthy snack for babies and toddlers.

5 from 1 vote

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Cook ModePrevent your screen from going dark

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Snack

Cuisine North American

Servings 24 mini muffins

Calories 34 kcal

Equipment

• ▢
  one 24 count mini muffin tin

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 1 ¼ cups whole rolled oats
• ▢ 1 banana ripe
• ▢ ⅓ cup unsweetened applesauce
• ▢ 1 large egg
• ▢ 2 tablespoons maple syrup
• ▢ 1 teaspoon ground cinnamon
• ▢ 1 ½ teaspoons baking powder
• ▢ ½ teaspoon baking soda
• ▢ ⅛ teaspoon 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

1. 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.
2. If you don't have a food processor, you can make these muffins with a blender.
3. Use any variation of fruit you have on hand. (apple, peaches or plums would all be nice substitutions).

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Nutrition

Serving: 24gCalories: 34kcalCarbohydrates: 7gProtein: 1gFat: 0.5gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gTrans Fat: 0.001gCholesterol: 7mgSodium: 65mgPotassium: 49mgFiber: 1gSugar: 3gVitamin A: 37IUVitamin C: 1mgCalcium: 21mgIron: 0.3mg

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Recipe adapted from Sally's Baking Addiction