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. My sons allergic to oats, would I just use regular flour instead?

    1. Yep, all-purpose or even whole wheat flour would be fine.

  2. I made a batch yesterday and had to make a double batch this evening for the week! My one year old is a picky eater but he loved LOVED these muffins. Thanks for the recipe. I sneaked a couple myself. They were delicious

  3. Maybe I need to add more sweetener but my batch has a strong baking soda taste. They look lovely though!

  4. I made these for my 11 month old twins and they devoured them! I omitted the sweetener and even threw in a handful of baby spinach and they were great!

    1. What a great idea! I’m glad they enjoyed them!

  5. My son LOVES these! I’ve probabaly made them 3 times already. Next time I’m going to try it with blueberries

  6. My 14 month old picky daughter loves these muffins! Thank you for the easy and heathy recipe! Please share more toddler friendly ones if you can!

    1. I’m so happy that she enjoyed them, Michelle!

  7. This recipe is exactly what I was looking for and baby LOVES them! I omitted the sugar and add-ins (so I upped the applesauce to 1/2 c.); came out perfect! Thanks Sally!

  8. Hi Sally
    I made this recipe today for full sized muffins but they turned out oddly flat–almost as if the leaveners didn’t work at all. Do you think this could be because of the lack of flour? Or maybe I didn’t blend the oats enough? Flummoxed! Usually I have amazing luck with your (very well tested!) recipes!

    1. Hey Samantha! The larger muffins will be pretty dense, squat, and flat since there’s no flour or anything to soak up the liquid. Try blending the oats a bit more or adding a little flour to soak up more liquid.

  9. Is the applesauce used instead of yogurt or purée? Is it one of the 3 ingredients only?

    1. Hi Laurel! Yes, use 1/3 cup of any of those options: applesauce, plain yogurt, or any fruit/veggie puree.

  10. Hi! I was wondering if I could double this recipe and if there are any adjustments I should make besides simply doubling the quantity of all the ingredients. Thanks!

    1. You can double the recipe– double all the ingredients. No problem there!

  11. Made these and my son loved them! Going to make them again—one regular batch and one with pumpkin in place of the applesauce. Hopefully they turn out!

  12. Rebecca Samaan says:

    My son is allergic to egg. Can I replace it for something or if I don’t use it, the recipe will work too?

    1. Hi Rebecca, I haven’t tested this without the egg but there are many different egg substitutes that could likely work. Please let me know if you try it!

      1. What are these eggs substitutes?

      2. 1/4 cup of applesauce or mashed banana would do fine here or try a “flax egg” — have you heard of those? They’re common in vegan baking.

    2. Hi , I was wondering if yogurt can be replaced with sour cream.
      Thank you for this recipe, looking forward to trying it out

      1. You can use sour cream instead of the applesauce/yogurt/fruit puree, yes.

  13. Fabulous recipe, I added diced strawberries and they were great to freeze for my little one. Definitely going to be a staple in our home.

  14. Hi Sally,

    Can here muffins be frozen at all to keep longer?


    1. Yes, I always keep them in the freezer! See recipe note #1.

  15. Hi Sally
    Do you think is that ok if I don’t use the baking soda and the baking powder as my baby can’t have them?

    1. You can try it but without any leaveners the muffins won’t rise and will be very dense.

  16. These are perfect, and SO EASY….can be whipped up in no time!!!! And loved by everyone, not just the toddlers 😉 Thank you Sally!

  17. Hi Sally, do i need to grind the rolled oats into a rough “flour” or do i use them as is.
    Thank you

    1. Hi Ingrid! Just add the oats whole. No need to grind into a flour before using.

  18. My one year old hates eggs, oatmeal, grits and any other breakfast item I could think of but he loves these muffins! Thanks Sally

  19. I made these for my nine month old. He has mild anemia, so the pediatrician recommended we add some of the fortified baby oatmeal to his snacks. I subbed in 3/4 cups of baby oats and then used 1/2 cup regular oats. Worked great and my little guy loved the muffins! Thank you for sharing!

  20. Thank you for this recipe! I made them yesterday for my almost 1 year old and she loves them! They make a great snack and accompaniment to her breakfast. Do you have any other recipes for snacks/foods for babies and toddlers?

  21. I have celiac and am on the WW program. These muffins are outstanding! I don’t use any of the sweetner and they are delicious!

  22. I made these as is and they’re wonderful but I’d like to add a fat to them. Do you think 1/3 c melted coconut oil or butter would ruin the recipe? I’ve been putting butter on them after to add some fat for my son but I’d love to just incorporate it in.

    1. Hi Allison! You can add 1/3 cup melted coconut oil. I recommend also adding another 2 Tbsp of oats to the blender, too.

      1. Oh good idea–my toddler needs the calories. How does this change the texture of the muffin?

  23. I love how easy this was and it really is versatile to what I had on hand (plain yogurt, maple/agave blend syrup, and pear as add-in). My tot and I enjoyed this!

  24. Hi,

    If using regular flour, how much flour would you use?


    1. Hi Jenny– yes, all-purpose or even whole wheat flour would be fine. I recommend 1 cup.

  25. Heather Norfleet says:

    Need to try again. Made a double batch and put them in the oven then I read the part that said to blend it all together in a food processor. UGH!! They didn’t turn out good at all. Waaa

    1. Oh no! I hope you try again, Heather!

      1. Do you need to put in a blender? I did not and it turned out fine.

  26. My 9 month old daughter loves these muffins! I make them without any added sweetener (just the banana and apple sauce) and use blueberries as a mix-in. She chomps them down like there’s no tomorrow!

  27. I made these for snack time at my daughters preschool. I was hoping for leftovers but the class gobbled these all up! I’ve tried many different “healthy” toddler baked goods and this is the first that hit the mark of healthy and tasty. Nice work and thank you!

  28. Hi, I plan to try this later today. Thank you for the recipe. can I make this using maple sugar or honey instead of the coconut sugar. If so, same proportion of the sugar?

  29. I left out the sugar and salt as my Bub is only 6 months, but they are still sweet enough from the fruit and cinnamon, and very tasty! Great recipe, thank you

  30. I’m trying to add some weight on my little guy who just turned one. What would be the best way to add calories/fat without ruining the taste and texture do you think?

    1. Hi Brenna, Using yogurt instead of applesauce might make them a bit heartier. The only substitutions I’ve tried are listed in the ingredients, but feel free to play around with the recipe using your best judgement! You can also see the recipe notes for making them standard size muffins instead of mini-size. Good luck!

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