Nutritious Banana Apple Breakfast Muffins for Toddlers Recipe

Introduction

These Nutritious Banana Apple Breakfast Muffins are perfect for toddlers, packed with wholesome ingredients like bananas, apples, and whole wheat flour. Soft and naturally sweet, they make a great finger food or breakfast treat that little ones will love.

Ingredients

• 1 cup mashed overripe bananas (from 2 to 3 small)
• 1/2 cup grated apple (around 1 small apple)
• 1/4 cup finely grated carrot (about 1 small carrot)
• 3/4 cup milk
• 1/4 cup unsalted butter, melted and slightly cooled
• 1 large egg
• 1 tsp vanilla extract
• 1 cup whole wheat flour
• 1/2 cup old-fashioned rolled oats
• 1 tsp ground cinnamon
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/8 tsp salt

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Grease a 24-cup mini muffin pan with nonstick spray to prevent sticking.
2. Step 2: In a medium bowl, combine the mashed bananas, grated apple, grated carrot, milk, melted butter, egg, and vanilla extract. Stir until evenly incorporated.
3. Step 3: Add the whole wheat flour, rolled oats, ground cinnamon, baking powder, baking soda, and salt to the wet ingredients. Mix gently until just combined, avoiding overmixing.
4. Step 4: Divide the batter evenly among the greased muffin cups, filling each about to the edge (approximately 2 tablespoons per mini muffin). Bake for 16-20 minutes until a tester comes out clean. About 18 minutes usually works well.
5. Step 5: Allow the muffins to cool in the pan briefly, then transfer to a wire rack to cool completely. Serve diced for finger foods or whole for baby led weaning.

Tips & Variations

• Use ripe bananas for natural sweetness and moisture. Overripe bananas work best.
• Swap out rolled oats for oat flour if preferred, but keep the quantity the same.
• Add a handful of finely chopped nuts or raisins for extra texture once your toddler is ready for them.
• For a dairy-free version, substitute milk with almond or oat milk and use coconut oil instead of butter.
• Monitor baking time closely as mini muffins can dry out if overbaked.

Storage

Store these muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them wrapped individually or in a sealed container for up to 3 months. Reheat gently in a microwave or oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these muffins ahead of time?

Yes, these muffins can be baked ahead and kept refrigerated for a few days or frozen for longer storage, making them a convenient grab-and-go option.

Are these muffins safe for toddlers with allergies?

These muffins contain dairy and egg, so they are not suitable for toddlers with allergies to these ingredients. Consider substitutions or consult your pediatrician for allergen-free alternatives.

Nutritious Banana Apple Breakfast Muffins for Toddlers Recipe

Print Recipe

★★★★★

4.4 from 91 reviews

Delicious and nutritious banana apple breakfast muffins specifically designed for toddlers, packed with wholesome ingredients like whole wheat flour, rolled oats, and fresh fruits and vegetables. These mini muffins are perfect for a healthy start to the day or a wholesome snack.

• Author: Logan
• Prep Time: 10 minutes
• Cook Time: 18 minutes
• Total Time: 28 minutes
• Yield: 24 mini muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup mashed overripe bananas (from 2 to 3 small)
• 1/2 cup grated apple (around 1 small apple)
• 1/4 cup finely grated carrot (about 1 small carrot)
• 3/4 cup milk
• 1/4 cup unsalted butter, melted and slightly cooled
• 1 large egg
• 1 tsp vanilla extract

Dry Ingredients

• 1 cup whole wheat flour
• 1/2 cup old-fashioned rolled oats
• 1 tsp ground cinnamon
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/8 tsp salt

Instructions

1. Preheat Oven and Prepare Muffin Pan: Preheat your oven to 375°F (190°C). Grease a 24-cup mini muffin pan with nonstick spray to prevent the muffins from sticking during baking.
2. Combine Wet Ingredients: In a medium bowl, add the mashed bananas, grated apple, grated carrot, milk, melted and slightly cooled butter, egg, and vanilla extract. Stir these ingredients together until everything is evenly incorporated.
3. Mix in Dry Ingredients: Gently but thoroughly stir the whole wheat flour, rolled oats, ground cinnamon, baking powder, baking soda, and salt into the bowl with the wet ingredients. Mix until just combined, ensuring there are no dry patches but avoid overmixing.
4. Divide Batter and Bake: Divide the batter among the greased mini muffin cups, filling each to the edge—about 2 tablespoons per cup. Place the pan in the preheated oven and bake for 16-20 minutes, or until a cake tester inserted into the center comes out clean (typically 18 minutes).
5. Cool and Serve: Let the muffins cool for a few minutes in the pan, then transfer to a wire rack to cool fully. Serve diced as finger foods or whole for baby-led weaning. Enjoy a slightly warm muffin to savor the aroma!

Notes

• Use overripe bananas for natural sweetness and moisture.
• Do not overmix the batter to keep muffins light and tender.
• Greasing the mini muffin pan helps easy removal and prevents sticking.
• These muffins freeze well; thaw or warm slightly before serving.
• Perfect size for toddlers and baby-led weaning finger foods.

Keywords: banana apple muffins, toddler breakfast muffins, healthy muffins for kids, whole wheat muffins, baby finger food