Why You’ll Love These Toddler Muffins

• Hidden veggies and fruits: These muffins sneak in banana, apple, and carrot, so your picky eaters won’t even notice they’re getting extra nutrients.

• Nutritious ingredients: Made with whole wheat flour, oats, and fresh produce, they offer wholesome nutrition for growing toddlers.

• Quick preparation: These muffins are quick to make, taking just 30 minutes from start to finish.

• Make-ahead friendly: Bake a batch and freeze them for easy, grab-and-go breakfasts throughout the week.

• No refined sugar: Natural sweetness comes from fruit, making them a healthier option for little ones.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup mashed overripe bananas (about 2–3 small bananas)
1/2 cup grated apple (about 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

Directions

Step 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.

Step 2: Combine Wet Ingredients

In a medium bowl, add:

• 1 cup mashed overripe bananas

• 1/2 cup grated apple

• 1/4 cup finely grated carrot

• 3/4 cup milk

• 1/4 cup melted and slightly cooled unsalted butter

• 1 large egg

• 1 tsp vanilla extract

Stir these ingredients together until well incorporated.

Step 3: Mix in Dry Ingredients

Add to the bowl with the wet ingredients:

• 1 cup whole wheat flour

• 1/2 cup rolled oats

• 1 tsp ground cinnamon

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/8 tsp salt

Gently stir until everything is just combined. Be careful not to overmix to avoid dense muffins.

Step 4: Divide Batter and Bake

Spoon the batter into the prepared mini muffin pan, filling each cup about two-thirds full (about 2 tablespoons per cup).
Bake for 16–20 minutes, or until a cake tester inserted into the center comes out clean. For my oven, 18 minutes works perfectly.

Step 5: Cool and Serve

Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Once cooled, cut them into bite-sized pieces for your toddler or serve whole for baby-led weaning.

Servings and timing

Servings: Approximately 24 mini muffins
Prep Time: 10–15 minutes
Cook Time: 16–20 minutes
Total Time: 26–35 minutes

Variations

• Add-ins: Try adding blueberries, raisins, or chopped nuts for variety.

• Sweetener: For an extra touch of sweetness, add a tablespoon of honey or maple syrup to the wet ingredients.

• Gluten-free: Use a 1:1 gluten-free flour blend instead of whole wheat flour for a gluten-free option.

• Dairy-free: Substitute with a dairy-free butter and plant-based milk like almond or oat milk.

Storage/Reheating

• Counter Storage: Keep these muffins in an airtight container for up to 2 days. I recommend placing a paper towel at the bottom of the container to absorb extra moisture.

• Refrigeration: Store in the fridge for up to 5 days. Let them sit at room temperature for 10–15 minutes before serving.

• Freezing: These muffins freeze well for up to 3 months. Freeze them in a single layer before transferring to a freezer bag for easy portioning. When you’re ready, thaw in the fridge or microwave for a quick snack.

FAQs

Can I substitute the banana with something else?

Yes, you can swap the banana with unsweetened applesauce or mashed sweet potato for a different flavor and texture.

My muffins are too dense. What went wrong?

Overmixing the batter can lead to dense muffins. Mix just until the ingredients are combined, and avoid packing the banana too tightly in the measuring cup.

Can I use a regular muffin pan instead of mini muffins?

Yes, but you will need to adjust the baking time. For regular-sized muffins, bake for 20–25 minutes or until a tester comes out clean.

Can I skip the carrots?

Yes, you can leave out the carrots, but they add a nice texture and hidden nutrition. Feel free to substitute with other finely grated veggies like zucchini.

How do I know if the muffins are fully cooked?

Use a cake tester or toothpick to check the center of the muffin. If it comes out clean, they’re ready!

Can I add more sugar to these muffins?

These muffins are naturally sweetened by the bananas and apples, but if you want them sweeter, you can add 1–2 tablespoons of honey or maple syrup.

How can I make these muffins more protein-rich?

Serve the muffins with a side of Greek yogurt or scrambled eggs to boost the protein content.

Can I bake this recipe as a loaf?

Yes, pour the batter into a greased loaf pan and bake for 45–55 minutes or until a cake tester comes out clean.

My muffin pan is bigger, can I make fewer muffins?

Yes, you can adjust the recipe to make fewer muffins and increase the baking time slightly. For regular-sized muffins, bake for 18–25 minutes.

Can I make these muffins ahead of time for the week?

Absolutely! Bake a batch on the weekend, store them in the fridge, and they’ll be ready for quick breakfasts all week.

Conclusion

These Nutritious Banana Apple Breakfast Muffins are the perfect solution for busy mornings. Packed with healthy ingredients like whole wheat flour, oats, and hidden fruits and veggies, they provide essential nutrients while being toddler-approved and easy to make. Plus, they freeze beautifully for future meals. With their natural sweetness and simple preparation, these muffins are an excellent choice for both toddlers and adults on the go!