Nutritious Banana Apple Breakfast Muffins for Toddlers Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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).
- 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
