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.

mini muffins with berries and oats

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.

overhead image of baby muffins stacked on a teal plate

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.

baby muffins ingredients in a blender

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.

muffin batter in a mini muffin pan

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!

mini muffins stacked on a teal plate

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.

stack of mini muffins

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 (Mini) 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


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.


  • 1 and 1/4 cups (100g) old-fashioned whole rolled or quick oats, plus extra for topping
  • 1 large ripe banana
  • 1/3 cup (60g) 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*


  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.


  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. 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.
  3. Sugar: I usually prepare the muffins with 2 and 1/2 Tablespoons of coconut sugar.
  4. 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.
  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


  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. Kristine Groemping says:

    Thanks for another great recipe Sally! My little man loved these. Wish I could share a picture of his blueberry face. Hoping I can use this recipe to maybe even sneak some veggies in there like carrots.

  5. so we can just skip the egg?

  6. I just made these as a healthier option for school lunches, but unfortunately…they didn’t turn out well. I followed the recipe to a T, but the end result wasn’t good at all; the texture was dense and a bit squidgy, and they tasted bland. I used yogurt, not applesauce, so I’m not sure if that affected it…but the recipe said that was an OK substitution 🙁 I’m disappointed, since I doubt any of us will be eating them, and I made a double batch so it’s a big waste of ingredients. But maybe there was a mistake? Do you think the lack of applesauce could at least have affected the taste?

    1. Hi Erin, thank you for trying this recipe. It’s a healthier muffin recipe, perfect for babies and toddlers. They aren’t too sweet, either. Depending on the add-ins/ingredients used, the end result could taste a bit bland. Yogurt isn’t quite as flavorful as applesauce. If you ever try them again, see if a baby puree or applesauce works better for you.

  7. Can I use steel cut oats instead?

    1. Hi Satz, you need either quick oats or whole oats. I do not recommend steel cut.

  8. Delish! And my 2 year old loves them Only question I have is regarding the nutritional value. Calories? Carbs? Sugar? We used maple syrup and added blueberries and strawberries. Thanks!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Kelsi, we’re unsure of the nutritional info of this recipe, but there are many great online calculators like this one: We’re so glad you enjoyed it!

  9. So easy to make!! Threw it in our smoothie cup blender for easy clean up. I added a 1/4 cup of peanut butter and a 1/4 of whole milk (to help with the sticky PB and add a smidge more protein). I decided to eliminate the sugar and salt and they are tasty! I ended up eating the muffin I was trying to just taste! Haha great easy recipe for toddlers. Thank you!

  10. I am so frustrated with this recipe. I followed the recipe and baked for 13 mins then an additional 2 mins since they were looking not done. I took them out and they were STILL raw! Come to find out the tip for my muffins are at the bottom of the instructions. You should really add in the beginning to see the notes for regular sized muffins. Your pictures look regular size and the texture also looks different than what I have. Do you blend until smooth?? Directions just say to blend until mixed which is pretty fast. I am horrible at baking but I followed your master scone recipe and they came out great. I am still baking my muffins right now 10 mins past the suggested baking time. I guess these are dog treat now.

    1. The first line of the instructions says mini muffin cups and the recipe is aimed at toddlers. So many variables can affect baking, nothing wrong with adding a few more minutes in the oven until they come out done!

  11. I’ve made this recipe many times for my kids and it’s always a hit! Today I used pumpkin, Greek yogurt, maple syrup for the sweetener and finely chopped pecans for the mix in. They turned out fantastic!

  12. Love these! So fast and easy. I only used one tablespoon of sugar, but then I dropped a few chocolate chips on top of each one before baking and love the little extra sweetness. I hope mommy doesn’t eat them all before my girl gets a chance to snack one, haha 🙂

  13. I have oat flour and no blender…can I sub oat flour. How much do you recommend using? Thanks! Can’t wait to make these for my toddler…and me!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Julie, 1 and 1/4 cups of oat flour should be fine, but you can remove 1-2 Tablespoons. Should be fine either way. Hope you and your toddler both enjoy these!

  14. Candice Hodges says:

    What age can you introduce this to baby?

    1. Hi Candice, I made these for my daughter when she was 10-12 months. Always double check with your pediatrician if you have concerns.

  15. My baby is allergic to eggs. I’ve read about substituting it with applesauce but this recipe already contains applesauce. Is there anything else I can substitute eggs with?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Michelle, We personally haven’t tried a substitute for eggs, but a flax egg substitute or more applesauce typically work as subs for eggs in muffins. Either should be fine here.

  16. I just made these for my 15 month old grandson they are delicious! Such a quick and easy recipe. The baby loves them he took one bite and said “mmm”

  17. I LOVE these muffins! I use puréed prunes instead of apple sauce and now my son doesn’t have any problems! And he loves them! I give him 2-3 of these every day for breakfast!!!

  18. My 18 month old has never liked muffins even when she was a baby.. until I tried this recipe! I love the muffins myself. Thanks so much.

  19. Dear Sally, thank you for the recipe. The muffins are very tasty, however they did not “grow” at all. Does the amount of baking powder influence that? Or the fact that we are baking with oats instead of flour? It’s true that I did use less baking powder because my baby is new to some of these ingredients. Also, I only had 6 muffin shapes available and I did not want to overdo it with the quantities. Thank you

    1. Trina @ Sally's Baking Addiction says:

      Hi EM! Yes, using less baking powder will keep the muffins from rising. Hope they were still a hit!

  20. You have no idea how many times in the last 7 years (since the birth of my first child ) I’ve prepared healthy meals following your recipes. This one, along with the apple oatmeal muffins are my kid’s favorites. Your salmon with ginger is to die for and I cook it often too. Thank you so very much for being willing to share your delicious and nutritious recipes with us.

    1. Lexi @ Sally's Baking Addiction says:

      Thank you so much for your positive feedback, Jackie. We’re thrilled our recipes have been such a great resource for you!

  21. Phelicia Siow says:

    Can you give this to a 6 month old?

    1. Trina @ Sally's Baking Addiction says:

      Hi Phelicia, if you have any questions or concerns, it’s always best to clear with your pediatrician. Thanks so much!

  22. What an easy recipe. I used applesauce, maple syrup and didn’t use any add ins and they turned out great. I left them to cool on the counter and when I came back the teenagers in the house had eaten half of them, never realizing they were “healthy toddler muffins.” I’ll have to make more soon.

  23. Hi there!! Do you think chopped dates would work as a sweetener instead of coconut sugar or maple syrup? Thanks!

    1. Trina @ Sally's Baking Addiction says:

      Hi Shola, We haven’t tested it, but let us know if you do!

  24. Can I use honey as a substitute for the sugar options? Would it be the same amount 2-3 tablespoons?

    1. Trina @ Sally's Baking Addiction says:

      Hi Tina, if you’re making these muffins for a baby to eat, we don’t recommend honey. Consult your doctor or pediatrician for details, but it is important not to feed honey to infants under 1 year old. If you’re making these muffins for others to enjoy, honey will be a great substitute- same amount.

  25. My baby has been eating these for a couple months and he LOVES them – he shovels them in as fast as he can! Love the convenience of these freezer-friendly muffins. Do you have any other recipes for kiddos? Thanks!

    1. Trina @ Sally's Baking Addiction says:

      We’re so glad these muffins are a hit, Sarah! Here are all of our healthier recipes – this baked oatmeal is a favorite.

  26. My baby LOVES these but I find they mold incredibly quickly (at least in my un-air-conditioned house in June!). I tried freezing/refrigerating them but it seemed to dampen his enthusiasm, maybe because they weren’t quite as moist as when they were kept at room temp. Any tips for freezing? I was just tossing them in a big ziplock but maybe there’s a better way. Thanks!

    1. Trina @ Sally's Baking Addiction says:

      Hi Madeline! We usually store in a zip lock bag or air tight container in the fridge. Popping them in the microwave for a few seconds will warm them up beautifully!

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