Description

Nutritious Banana Apple Breakfast Muffins are toddler-friendly, naturally sweetened with banana, apple, and carrot, and packed with whole grains. They’re soft, wholesome, and perfect for breakfast or snacks.

Ingredients

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

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375°F (190°C). Grease a 24-cup mini muffin pan with nonstick spray.
In a medium bowl, mix mashed bananas, grated apple, grated carrot, milk, melted butter, egg, and vanilla extract until well combined.
Add whole wheat flour, rolled oats, cinnamon, baking powder, baking soda, and salt. Stir gently until just combined. Avoid overmixing.
Divide batter into the muffin pan, filling each cup about two-thirds full (about 2 tablespoons per cup).
Bake for 16–20 minutes, or until a toothpick inserted in the center comes out clean.
Cool muffins in the pan for a few minutes, then transfer to a wire rack to cool completely before serving.

Notes

Add blueberries, raisins, or chopped nuts for variety.

Sweeten with honey or maple syrup if desired.

Use a gluten-free flour blend for a gluten-free version.

Swap with dairy-free butter and plant-based milk for a dairy-free option.

Best stored at room temperature for 2 days, refrigerated for 5 days, or frozen for up to 3 months.

Prep Time: 10–15 minutes
Cook Time: 16–20 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini muffin
Calories: 55
Sugar: 3g
Sodium: 55mg
Fat: 2g
Saturated Fat: 1g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 1g
Protein: 1g
Cholesterol: 10mg