Baby Apple Banana Oat Muffins

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.

Baby and toddler mini muffins! Banana, applesauce, cinnamon, oats, and not much else. Freezer-friendly and easy to make. Baby LOVES these! Recipe on sallysbakingaddiction.com

We had a difficult time introducing chunkier solids to our daughter. 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.

Baby and toddler mini muffins! Banana, applesauce, cinnamon, oats, and not much else. Freezer-friendly and easy to make. Baby LOVES these! Easy baby food recipe on sallysbakingaddiction.com

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 banana apple oat muffins in the blender. Easy baby food recipe on sallysbakingaddiction.com

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.

How to make baby banana apple oat muffins in the blender. Easy baby food recipe on sallysbakingaddiction.com

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!

Baby and toddler mini muffins! Banana, applesauce, cinnamon, oats, and not much else. Freezer-friendly and easy to make. Baby LOVES these! Recipe on sallysbakingaddiction.com

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.

Baby and toddler mini muffins! Banana, applesauce, cinnamon, oats, and not much else. Freezer-friendly and easy to make. Baby LOVES these! Recipe on sallysbakingaddiction.com

Let me know if your babe enjoys the muffins too. And steal a taste– they’re good!

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overhead image of baby muffins stacked on a teal plate

Baby Apple Banana Oat Muffins

  • Author: Sally
  • 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 (100g) old-fashioned whole rolled oats, plus extra for topping
  • 1 large ripe banana
  • 1/3 cup (60g) unsweetened applesauce, plain yogurt, or fruit/veggie puree
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. Muffins stay fresh covered at room temperature for up to 2 days or in the refrigerator for up to 1 week.

Notes

  1. Make Ahead Instructions: For longer storage, freeze muffins for up to 3 months. Allow to thaw on the counter or defrost in the microwave.
  2. Special Tools: Vitamix, Ninja Food Processor, Colorful Baking Liners, and Mini Muffin Pan
  3. 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!
  4. Sugar: I usually prepare the muffins with 2 and 1/2 Tablespoons of coconut sugar.
  5. 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.
  6. 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.
  7. 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.

Keywords: baby apple banana oat muffins, baby muffins, blender muffins

228 Comments

  1. Yessssss this recipe changed my mornings!!! I wanted to like oatmeal for the health benefits but just couldn’t because I struggle with mushy textures. I LOVE LOVE LOVE this baked oatmeal, it’s the perfect texture for me and keeps me full for hours. Thank you Sally, you have done it again. I always go to your site first for recipes. <3

  2. Hi, I recently made this recipe and they turned out to be delicious. I made the standard size muffins for the baby me, haha! I made the 1/3rd cup addition of oats as you said in the notes but I could only make 7 standard size muffins with them ( I filled till the top of the muffin pan) . I used yogurt instead of applesauce, cane sugar instead of coconut sugar and they were absolutely delicious and SO EASY to make!!! I had fresh muffins on my counter in half an hour!! Could you tell me what additions should I be doing to make at least 12 of these muffins?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Ridhi, We are so glad you enjoyed this recipe! We usually get 9 or 10 standard size muffins. Did you add the 3/4 cup of fruit or other add-ins? The difference could simply be due to using a different brand of pan. If they turned out well and you enjoyed them you didn’t do anything wrong!

  3. Can I use baby oat cereal instead of the oats?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Stef, We haven’t tested it but it should work. Let us know if you try!

      1. It worked! I used only one cup of the “baby gourmet tasty smooth oatmeal” and used the yogurt substitution. It turned out a bit more gooey than I expected – but it’s actual easier for my baby to pick up because it’s not crumbly! Next time I’m going to add some oats as well for texture. I will definitely make them again (I’m thinking a pumpkin variation may be up next)

  4. can I replace the egg with something or simply skip egg?

    1. Hi! 1/4 cup of applesauce or mashed banana would do fine here or try a “flax egg.” They’re common in vegan baking of you want to look it up. Hope this helps!

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