I’m thrilled to share a parent-approved toddler and baby muffin recipe that my daughter loves. These easy and healthy baby apple banana oat muffins combine banana, applesauce, oats, and your choice of add-in like blueberries or small pieces of chopped apple. The batter comes together in a blender and the muffins freeze wonderfully.
We had a difficult time introducing chunkier solids to our oldest. She loved her pureed fruits and vegetables, but it took a long month of trial-and-error with “real” food. Once she began enjoying soft foods like scrambled eggs and small pieces of fruit, I made her homemade muffins. She loved them and I felt so proud! To this day, these muffins are her favorite. She doesn’t eat anything quicker. This recipe is a goldmine.
These Apple Banana Oat Muffins Are:
- Healthy and wholesome
- Naturally sweetened
- Made with real ingredients—no preservatives
- Loaded with fruits and oats
- Made without flour
- Gluten free if using certified GF oats
- Delicious for adults too!
- Adaptable with plenty of substitution suggestions
- Freezer-friendly
And, as a busy parent, you’ll be happy to know that these muffins are SO EASY! You put all the ingredients in a blender or food processor, which breaks down the banana and oats, pour into muffin liners, and bake. That’s it.
How to Make Baby Muffins
As a parent, I appreciate how quick and easy these muffins are to make, and know you will too. If you’re using muffin liners, spray the muffin liners before filling with batter to keep the liners from sticking to the muffins. Simply place all of the ingredients in a blender in the order listed (see full recipe), except for the 3/4 cup of add-ins. Blend until combined, then stir in the add-ins. Divide evenly between muffin liners, top with a few oats—just for looks, and bake. I like to make a batch of these on the weekends to have on hand throughout the week—mixing up what add-ins I use based on what we have around.
I made 2 batches before we left for vacation and keep them in the freezer. Heat up/thaw 1 or 2 whenever you need them!
Possible Ingredient Substitutions
This blender muffin recipe can be easily customized to incorporate ingredients your baby/toddler loves. Here are some ingredient substitutions I’ve tried with great success:
- Applesauce: Instead of applesauce, use plain yogurt or your baby’s favorite fruit or veggie puree.
- Banana: Instead of a banana, use 1/3 cup of pumpkin puree.
- Coconut Sugar: Instead of coconut sugar, use maple syrup or any other desired sweetener.
- Add Ins: Use a combination of your baby’s favorite fruits like finely diced apples or pears, blueberries, or strawberries. I made the pictured muffins with finely diced apple and blueberries. Apples get nice and soft, but the blueberries can be a bit messy with little self-feeding hands.
Let me know if your babe enjoys the muffins too. And steal a taste—they’re good! Or give these healthy apple muffins a try. They’re made with wholesome ingredients like whole wheat flour and apple for a healthier muffin that’s still big on taste. You can’t go wrong with either!
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Baby (Mini) Apple Banana Oat Muffins
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 24 mini muffins or 9-10 standard muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
Easy, quick, and healthy baby-friendly mini muffins made from banana, applesauce, and oats. Mixed in the blender and poured into muffin liners, this make-ahead recipe couldn’t be easier.
Ingredients
- 1 and 1/4 cups (106g) old-fashioned whole rolled oats or quick oats, plus extra for topping
- 1 large ripe banana
- 1/3 cup (80g) unsweetened applesauce or fruit/veggie puree (see note)
- 1 large egg
- 2 or 3 Tablespoons coconut sugar, maple syrup, or other desired sugar*
- 1 teaspoon ground cinnamon
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 3/4 cup add-ins such as peeled diced apple, pear, or berries*
Instructions
- Preheat oven to 350°F (177°C). Spray a 24-count mini muffin pan with nonstick spray or use mini muffin liners. If using liners, grease the liners.
- Place all of the ingredients in a blender or food processor, in the order listed, except for the 3/4 cup of add-ins. Blend or process until combined. Stir in the add-ins. Divide evenly between muffin liners. Top with a few oats, if desired.
- Bake for 13-15 minutes or until a toothpick inserted in the center of a muffin comes out clean. Allow to cool for 10 minutes in the pan. Remove and cool completely before serving.
- Muffins stay fresh covered at room temperature for up to 2 days or in the refrigerator for up to 1 week.
Notes
- Make Ahead Instructions: For longer storage, freeze muffins for up to 3 months. Allow to thaw on the counter or defrost in the microwave.
- Special Tools (affiliate links): 24-count Mini Muffin Pan | Blender
- Important: Consult with pediatrician about any possible allergies your baby may have before trying. The only substitutions I’ve tried are listed in the ingredients, but feel free to play around with the recipe using your best judgement.
- Sugar: I usually prepare the muffins with 2 and 1/2 Tablespoons of coconut sugar.
- Applesauce or Puree: I usually make these with unsweetened applesauce or a baby/toddler food fruit puree. You can use yogurt instead, but the muffins won’t be as flavorful.
- Add Ins: I made the pictured muffins with finely diced apple and blueberries. Apples get nice and soft, but the blueberries can be a little messy with little self-feeding hands. Our daughter also enjoys them with diced strawberries.
- Muffin Liners: If using muffin liners, grease the liners or spray with nonstick spray. Warm muffins will stick otherwise. With the first batch I made, I didn’t grease the liners and they stuck. However, the muffins peeled out easily after refrigerating.
- Standard Size Muffins: Add 1/3 cup oats to the recipe, adding them to the blender with everything else. Spoon the batter into liners, filling them all the way to the top. Top with a few oats, if desired. Bake for 5 minutes at 425°F (218°C) then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total time the standard size muffins take in the oven is about 22-23 minutes, give or take.
Reader Comments and Reviews
Hi Sally!!!! I love all your recipes and how thorough you are with all your directions. This recipe definitely did not disappoint!! I have a picky 4 year old and he gobbled these right up. The only problem I had was the dough was very thick is there any way to thin it out a bit?? Im afraid if it’s too thin it wont bake properly. Any suggestions would be lovely. And thank you again, baking with your recipes has been a nice escape from the realities of what this country is facing right now.
Hi Ama, I’m so happy your 4 year old enjoyed these so much! The batter should be slightly thick so I suggest using a tablespoon to spoon the batter into the muffin pan instead of pouring it.
This recipe is amazing! My son one year old is still working on liking different flavors and textures and he loves these and I love giving them to him! No flour, no cups of sugar and fruit in there! I could even see adding some spinach in the blender… These are insanely easy to make, I love that it all goes in the blender.
Absolutely amazing! I used purple whole meal flour (ran out of oats and saw a comment that another person also subbed with whole-wheat flour), used only half teaspoon of maple syrup, still turned out great. My 15mo son really enjoyed it too. Thanks for the recipe!
Followed this recipe exactly but I don’t understand why my muffins were still uncooked in the middle even with an additional 15mins in the oven!?
Hi Emily, did you change anything in the written recipe? I know you said you followed exactly, but anything at all? I’m concerned the mini muffins aren’t cooked after 30 minutes in the oven– that’s very long for such a small amount of batter.
I didn’t change anything from written recipe. I did have a hard time blending with the oats on the bottom. I believe maybe they weren’t undercooked but still gooey in the middle – could this be from the apple chunks?
I will say they are still VERY tasty and yummy!
I made the recipe with the added 1/3 cup oatmeal for standard size muffins as suggested. I had similar comments as two others. I cooked the suggested length of time & toothpick came out clean. They were very disappointing, heavy & a different kind of gooey texture, not like they were undercooked. They also had a bitter aftertaste like there was too much baking powder. 1 1/2 tsp does seem like a lot for that much batter. I have loved all your other recipes but this was a disappointment. Sorry.
I tried this with Greek yogurt and no sugar… I found then batter really thick so I added a splash of milk to loosen it up. Turned out great!
It’s great as a healthy grab and go breakfast (it’s for myself.. no babies 🙂 )
Thanks!!!
Hi Sally! Can I make this for my 6 months old baby? We are starting with our BLW journey. Not sure if I can offer this to my little one as early as now. Hehe. Thanks!
Hi Russelle, if you have any questions or concerns, it’s always best to clear with your pediatrician. Thanks so much!
Can I use frozen fruit?
Frozen fruit can be used as the add-ins. The bake time may be a little longer.
Hi Sally,
Can I substitute oats with Quaker quick one minute oats?
By the way my son loves loves them!!
You can use quick 1 minute oats since they’re just being blended up anyway! Makes no difference at all.
Love all Sally’s recipes and can’t wait to make these for my little babe! If I don’t have coconut sugar, should I use granulated sugar or brown sugar? And do I have to do the add ins or can they be prepared without?
Thanks!!
Thanks Carrie! Either sugar would work and you can leave out the chopped fruit/berries.
Hi Sally! First of all your recipes are lifesavers! I have a question, can I freeze the dough? Thanks a lot in advance x
Hi Samia, I don’t recommend freezing the unbaked batter but you can freeze the baked muffins for up to 3 months. Allow to thaw on the counter or defrost in the microwave.
How can I make this into a loaf cake?
I made the muffins before and my son loved them.
I’m so glad your son loved these Danielle. I haven’t tested this as a loaf but I fear there wouldn’t be quite enough batter. The general rule is that any muffin recipe yielding around 12 standard size muffins doubles as a quick bread recipe in a 9X5 inch pan. This batter makes about 9-10 standard size muffins.
If I wanted to bake as a loaf, would you recommend doubling the recipe and using a 9×5 pan? For how long would you bake and at what temp? I love your recipes and your voice, Sally! 🙂
Hi Sarah, thank you so much! You could definitely try that. Or 1.5x the batter. I’m unsure of the exact bake time, but you can use a toothpick to test for doneness. Bake at 350°F (177°C).
Tasty and easy!
Turned out well. I mad them for the while family. I doubled the recipe. I didn’t have a banana, so I used more apple sauce and another egg. Made a little less than half with Enjoy Life Chocolate chips, and the rest with peach. Thank you for the recipe!
Amazing recipe for my 14 month old! She is quite picky but she really likes these muffins. This also helps her practice those eating/chewing skills. I put apple and blueberries into mine and it’s all the things she loves. Thank you for the wonderful Recipe! We both LOVE it! ♥️
My 1 yo twins loved these!! I subbed whole wheat flour for the oats and used grated zucchini as the mix in. Did not need to blend it, just folded everything together. Thank you!!
I left out the sugar and salt as my Bub is only 6 months, but they are still sweet enough from the fruit and cinnamon, and very tasty! Great recipe, thank you
I made these for snack time at my daughters preschool. I was hoping for leftovers but the class gobbled these all up! I’ve tried many different “healthy” toddler baked goods and this is the first that hit the mark of healthy and tasty. Nice work and thank you!
My 9 month old daughter loves these muffins! I make them without any added sweetener (just the banana and apple sauce) and use blueberries as a mix-in. She chomps them down like there’s no tomorrow!
Need to try again. Made a double batch and put them in the oven then I read the part that said to blend it all together in a food processor. UGH!! They didn’t turn out good at all. Waaa
I love how easy this was and it really is versatile to what I had on hand (plain yogurt, maple/agave blend syrup, and pear as add-in). My tot and I enjoyed this!
I have celiac and am on the WW program. These muffins are outstanding! I don’t use any of the sweetner and they are delicious!
Thank you for this recipe! I made them yesterday for my almost 1 year old and she loves them! They make a great snack and accompaniment to her breakfast. Do you have any other recipes for snacks/foods for babies and toddlers?
I made these for my nine month old. He has mild anemia, so the pediatrician recommended we add some of the fortified baby oatmeal to his snacks. I subbed in 3/4 cups of baby oats and then used 1/2 cup regular oats. Worked great and my little guy loved the muffins! Thank you for sharing!
My one year old hates eggs, oatmeal, grits and any other breakfast item I could think of but he loves these muffins! Thanks Sally
These are perfect, and SO EASY….can be whipped up in no time!!!! And loved by everyone, not just the toddlers 😉 Thank you Sally!
Fabulous recipe, I added diced strawberries and they were great to freeze for my little one. Definitely going to be a staple in our home.
Made these and my son loved them! Going to make them again—one regular batch and one with pumpkin in place of the applesauce. Hopefully they turn out!
Is the applesauce used instead of yogurt or purée? Is it one of the 3 ingredients only?
Hi Laurel! Yes, use 1/3 cup of any of those options: applesauce, plain yogurt, or any fruit/veggie puree.
Hi Sally
I made this recipe today for full sized muffins but they turned out oddly flat–almost as if the leaveners didn’t work at all. Do you think this could be because of the lack of flour? Or maybe I didn’t blend the oats enough? Flummoxed! Usually I have amazing luck with your (very well tested!) recipes!
Hey Samantha! The larger muffins will be pretty dense, squat, and flat since there’s no flour or anything to soak up the liquid. Try blending the oats a bit more or adding a little flour to soak up more liquid.
This recipe is exactly what I was looking for and baby LOVES them! I omitted the sugar and add-ins (so I upped the applesauce to 1/2 c.); came out perfect! Thanks Sally!