Moist Apple Muffins for Babies

Apple muffins are one of the easiest, healthiest snacks you can make for little ones—soft, naturally sweet, and packed with baby-friendly ingredients. Whether you’re introducing solids or need a nutritious grab-and-go option, these muffins strike the perfect balance between wholesome and delicious. As a chef and parent, I love how quickly they come together using real food like apples, bananas, and oats. Plus, they freeze beautifully, so you’ll always have a stash ready for snack time, lunchboxes, or those unpredictable toddler cravings.

Why You’ll Love This Apple Muffin Recipe

• No added sugar – Naturally sweetened with ripe bananas and apples, these muffins are baby-safe and parent-approved.
• Wholesome ingredients – Think grated carrots, whole wheat flour, oats—everything you’d want in a healthy baby snack.
• Soft and moist – Perfect for little gums and safe for babies just starting solids or following baby-led weaning.
• Quick to make – From mixing bowl to oven in under 15 minutes.
• Freezer-friendly – Make a batch ahead and freeze for stress-free snacks or breakfast on the go.

Ingredients

• 1 cup mashed ripe bananas (about 2–3 small bananas)
• ½ cup grated apple (Gala or Fuji work best)
• ¼ cup grated carrot (optional, but adds nutrition)
• ¾ cup milk (whole milk or your preferred alternative)
• ¼ cup unsalted butter, melted and cooled (or substitute with coconut oil)
• 1 large egg
• 1 tsp vanilla extract
• 1 cup whole wheat flour
• ½ cup rolled oats
• 1 tsp ground cinnamon
• 1 tsp baking powder
• ½ tsp baking soda
• ⅛ tsp salt

Instructions

1. Preheat the oven
   Preheat your oven to 375°F (190°C). Lightly grease a 24-cup mini muffin pan or line with paper liners.
2. Mix the wet ingredients
   In a medium bowl, combine:
   • 1 cup mashed bananas
   • ½ cup grated apple
   • ¼ cup grated carrot
   • ¾ cup milk
   • ¼ cup melted butter
   • 1 egg
   • 1 tsp vanilla extract
     Stir until smooth and well blended.
3. Add the dry ingredients
   Gently fold in:
   • 1 cup whole wheat flour
   • ½ cup oats
   • 1 tsp cinnamon
   • 1 tsp baking powder
   • ½ tsp baking soda
   • ⅛ tsp salt
     Mix just until no dry streaks remain—don’t overmix.
4. Fill the muffin tin
   Spoon the batter into each muffin cup, filling to the top (about 2 tablespoons per cup).
5. Bake
   Bake for 16–20 minutes, or until a toothpick inserted in the center comes out clean. Muffins should be golden and springy to the touch.
6. Cool and serve
   Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. For babies, dice into small pieces or offer whole if doing baby-led weaning.

Recipe Details

• Prep Time: 10–15 minutes
• Cook Time: 16–20 minutes
• Total Time: 26–35 minutes
• Servings: About 24 mini muffins (serves 4–6 depending on portion size)
• Difficulty: Easy
• Storage:
  • Room Temp: 2–3 days in an airtight container
  • Refrigerator: Up to 7 days
  • Freezer: Up to 3 months (wrap individually)

Nutrition Facts (Per Batch Estimate)

• Calories: ~975 kcal
• Protein: 20–25 g
• Fat: 25–30 g
• Carbohydrates: 160–180 g
• Sugar: Naturally occurring (no added sugar)
• Fiber: From apples, oats, and whole wheat flour

Note: Exact values may vary depending on ingredients used.

Tips & Variations

✅ Baking Tips

• Don’t overmix: Stir just until combined to keep muffins soft and tender—overmixing can make them dense.
• Use ripe bananas: Brown, spotty bananas offer the best natural sweetness and moisture.
• Grate finely: Shred apples and carrots finely so they blend evenly and are easier for babies to chew.
• Test for doneness: Insert a toothpick—if it comes out with a few moist crumbs, they’re ready.

🔁 Ingredient Swaps

• Banana substitute: Use ½ cup unsweetened applesauce or mashed sweet potato if bananas aren’t available.
• Dairy-free option: Swap butter for coconut oil and milk for oat or almond milk.
• Grain-free version: Use oat flour instead of wheat flour—add 1–2 tablespoons extra liquid if needed.
• Fruit variety: Try grated pear, peach, or mashed berries for a twist on the classic apple flavor.

Apple Muffins for Babies

These soft, naturally sweet apple muffins are the perfect baby snack—no added sugar, freezer-friendly, and packed with fruit, oats, and whole grains.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 18 minutes mins

Total Time 33 minutes mins

Course Snack

Cuisine American

Servings 24 mini muffins

Calories 975 kcal

Equipment

• Mixing bowls
• – Box grater
• – Muffin pan (mini preferred)
• Measuring cups & spoons
• Wire cooling rack

Ingredients

  

• – 1 cup mashed ripe bananas about 2–3 small bananas
• – ½ cup grated apple Gala or Fuji recommended
• – ¼ cup grated carrot optional
• – ¾ cup milk whole milk or milk alternative
• – ¼ cup unsalted butter melted and cooled
• – 1 large egg
• – 1 tsp vanilla extract
• – 1 cup whole wheat flour
• – ½ cup rolled oats
• – 1 tsp ground cinnamon
• – 1 tsp baking powder
• – ½ tsp baking soda
• – ⅛ tsp salt

Instructions

 

• **Preheat** oven to 375°F (190°C). Grease a 24-cup mini muffin pan or use liners.
• **Mix wet ingredients** in a medium bowl: bananas, grated apple, carrot, milk, melted butter, egg, and vanilla. Stir until well combined.
• **Fold in dry ingredients**: flour, oats, cinnamon, baking powder, baking soda, and salt. Mix gently until just combined.
• **Fill muffin cups** with batter, about 2 tablespoons each.
• **Bake** for 16–20 minutes or until a toothpick comes out clean.
• **Cool** in the pan for 5 minutes, then transfer to a wire rack. Serve diced for younger babies.

Notes

– Substitute bananas with applesauce or sweet potato if needed.
– For dairy-free, use oat milk and coconut oil.
– Freeze in airtight bags up to 3 months.

Keyword Apple Muffins

FAQs

Can I make these apple muffins without eggs?

Yes! You can replace the egg with a flax egg (1 tbsp ground flax + 3 tbsp water, let sit 5 minutes) or ¼ cup applesauce for a softer texture.

Are these muffins safe for babies under 1 year old?

Absolutely. They contain no added sugar or honey, and are soft enough for babies 6 months and older—just make sure to serve in age-appropriate sizes.

Can I use regular-sized muffin tins?

You can! Fill each cup about ¾ full and bake for 20–24 minutes. Keep a close eye and test with a toothpick for doneness.

How should I store leftovers?

Cool completely, then store in an airtight container:

• Room temp for up to 3 days
• Fridge for 7 days
• Freezer for up to 3 months

Can I add other fruits or veggies?

Yes! Try grated zucchini, mashed blueberries, or even finely diced peaches—just keep the moisture level similar to the original recipe.

Conclusion

Apple muffins are a lifesaver for parents looking to feed their babies real food without the fuss. With wholesome ingredients, a soft texture, and naturally sweet flavor, these little muffins are a snack you’ll feel great about. Bake a batch ahead, freeze them for later, and enjoy knowing that you’ve made something both nourishing and delicious for your little one.