Baby Banana & Apple Muffins
These Baby Banana & Apple Muffins are such an easy, quick and healthy snack for babies and toddlers.
Servings 24 mini muffins
Calories 34kcal
Equipment
- one 24 count mini muffin tin
Ingredients
- 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
- 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
Serving: 24g | Calories: 34kcal | Carbohydrates: 7g | Protein: 1g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.001g | Cholesterol: 7mg | Sodium: 65mg | Potassium: 49mg | Fiber: 1g | Sugar: 3g | Vitamin A: 37IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 0.3mg