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 1 yo twins loved these!! I subbed whole wheat flour for the oats and used grated zucchini as the mix in. Did not need to blend it, just folded everything together. Thank you!!

  2. What is the calorie count of these muffins? My friend made them and they are delicious!!

    1. I’m so glad you liked them, Christina! I’m unsure of the nutritional info of this recipe, but there are many great online calculators like this one:

    2. I did the math with the brands that I used for all ingredients and got 1,682 calories for 10 normal sized muffins, so 168 calories per muffin. I imagine everyone would get a number around there if they follow the same recipe Sally posted!

  3. Amazing recipe for my 14 month old! She is quite picky but she really likes these muffins. This also helps her practice those eating/chewing skills. I put apple and blueberries into mine and it’s all the things she loves. Thank you for the wonderful Recipe! We both LOVE it! ♥️

  4. Can I make these with iron-fortified baby oatmeal in place of the regular oatmeal? Looking for ways to get iron into my extremely picky 12 month old!

    1. You can use that dry oatmeal in its place– shouldn’t be a problem.

      1. Great, thanks! Already made once as prescribed and he ate it up. Phew! Now to tweak 🙂 Thanks again!

  5. Turned out well. I mad them for the while family. I doubled the recipe. I didn’t have a banana, so I used more apple sauce and another egg. Made a little less than half with Enjoy Life Chocolate chips, and the rest with peach. Thank you for the recipe!

  6. Tasty and easy!

  7. I don’t know what I did wrong. My muffins still seem undercooked inside. Even after putting them back in the oven for another 25 minutes!

    1. Hi Sally!!!! I love all your recipes and how thorough you are with all your directions. This recipe definitely did not disappoint!! I have a picky 4 year old and he gobbled these right up. The only problem I had was the dough was very thick is there any way to thin it out a bit?? Im afraid if it’s too thin it wont bake properly. Any suggestions would be lovely. And thank you again, baking with your recipes has been a nice escape from the realities of what this country is facing right now.

      1. Hi Ama, I’m so happy your 4 year old enjoyed these so much! The batter should be slightly thick so I suggest using a tablespoon to spoon the batter into the muffin pan instead of pouring it.

  8. Hi! Do you have any recommendations for replacing the egg? My son has an egg allergy so I’m always looking for delicious recipes for him.

    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.

  9. How can I make this into a loaf cake?
    I made the muffins before and my son loved them.

    1. I’m so glad your son loved these Danielle. I haven’t tested this as a loaf but I fear there wouldn’t be quite enough batter. The general rule is that any muffin recipe yielding around 12 standard size muffins doubles as a quick bread recipe in a 9X5 inch pan. This batter makes about 9-10 standard size muffins.

      1. If I wanted to bake as a loaf, would you recommend doubling the recipe and using a 9×5 pan? For how long would you bake and at what temp? I love your recipes and your voice, Sally! 🙂

      2. Hi Sarah, thank you so much! You could definitely try that. Or 1.5x the batter. I’m unsure of the exact bake time, but you can use a toothpick to test for doneness. Bake at 350°F (177°C).

  10. Hi Sally! First of all your recipes are lifesavers! I have a question, can I freeze the dough? Thanks a lot in advance x

    1. Hi Samia, I don’t recommend freezing the unbaked batter but you can freeze the baked muffins for up to 3 months. Allow to thaw on the counter or defrost in the microwave.

  11. Love all Sally’s recipes and can’t wait to make these for my little babe! If I don’t have coconut sugar, should I use granulated sugar or brown sugar? And do I have to do the add ins or can they be prepared without?

    1. Thanks Carrie! Either sugar would work and you can leave out the chopped fruit/berries.

  12. Hi Sally,

    Can I substitute oats with Quaker quick one minute oats?
    By the way my son loves loves them!!

    1. You can use quick 1 minute oats since they’re just being blended up anyway! Makes no difference at all.

  13. Can I use frozen fruit?

    1. Frozen fruit can be used as the add-ins. The bake time may be a little longer.

  14. Hi Sally! Can I make this for my 6 months old baby? We are starting with our BLW journey. Not sure if I can offer this to my little one as early as now. Hehe. Thanks!

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

  15. No flour needed ?

    1. Nope 🙂

  16. I tried this with Greek yogurt and no sugar… I found then batter really thick so I added a splash of milk to loosen it up. Turned out great!

    It’s great as a healthy grab and go breakfast (it’s for myself.. no babies 🙂 )


  17. Followed this recipe exactly but I don’t understand why my muffins were still uncooked in the middle even with an additional 15mins in the oven!?

    1. Hi Emily, did you change anything in the written recipe? I know you said you followed exactly, but anything at all? I’m concerned the mini muffins aren’t cooked after 30 minutes in the oven– that’s very long for such a small amount of batter.

      1. I didn’t change anything from written recipe. I did have a hard time blending with the oats on the bottom. I believe maybe they weren’t undercooked but still gooey in the middle – could this be from the apple chunks?
        I will say they are still VERY tasty and yummy!

      2. Marlene Schmidt says:

        I made the recipe with the added 1/3 cup oatmeal for standard size muffins as suggested. I had similar comments as two others. I cooked the suggested length of time & toothpick came out clean. They were very disappointing, heavy & a different kind of gooey texture, not like they were undercooked. They also had a bitter aftertaste like there was too much baking powder. 1 1/2 tsp does seem like a lot for that much batter. I have loved all your other recipes but this was a disappointment. Sorry.

  18. Absolutely amazing! I used purple whole meal flour (ran out of oats and saw a comment that another person also subbed with whole-wheat flour), used only half teaspoon of maple syrup, still turned out great. My 15mo son really enjoyed it too. Thanks for the recipe!

  19. This recipe is amazing! My son one year old is still working on liking different flavors and textures and he loves these and I love giving them to him! No flour, no cups of sugar and fruit in there! I could even see adding some spinach in the blender… These are insanely easy to make, I love that it all goes in the blender.

  20. Hi Sally!

    I’m excited to try this for my baby. He’s also turning 11months this month! Still having a hard time transitioning him to non-mashed food, he keeps gagging! But he can take little bit of bread so hopefully this hits the spot!

    However he’s a bit sensitive to eggs, any alternatives to it that you can suggest? Hope to hear from you soon!

    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.

  21. Hi! Love your recipes. If I want to do small batch baking for this and other recipes, can I just half all the ingredients? Thanks

    1. I can’t see why not!

  22. I just made these as standard size muffins. I added the extra 1/3 C oats and used 3/4 cup chopped apples. It only made 6 muffins (the size tins as one would use for cupcakes). Somehow I thought this would yield a full tray. Should I be doubling the recipe? Tastes great, but 6 muffins ;(

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Ruthie, This recipe should yield 24 mini muffins or 9-10 standard muffins.

      1. Filling to the top, as indicated in the recipe, just made it to 6 delicious muffins. I both measured and weighed the oats, so I don’t think it is a mistake there. Could I double the recipe and food process in one batch?

  23. These are amazing! My 14 month old loves them, so does my husband who’s a picky eater. Going to make a second batch as a guild free sweet treat for myself and hubby

  24. My 2 kids love these and they are perfect for camping as I freeze them and take them out as needed. Also FYI this entire recipe fits in a nutribullet (had to test it today as my food processor broke!).

  25. I cannot thank you enough for this recipe. I started making them a few months ago, and it has become my 17 month old’s daily breakfast. I make a big batch and keep them all in the freezer ready to go. So easy! I’ve changed up the yogurt/applesauce/puree ingredients each time I’ve made it, and she’s loved them each time. I’ve started using more veggie purees-which she won’t touch on her own- and she still gobbles ’em up! I even sent the recipe to my sister in law for my 1 yo nephew, and she said he loves them, too! Thanks!

  26. LOVE! I have to double the recipe because everyone loves these in my house. I made them with my homemade applesauce and used bits of peaches & pears, and holy cow!! I also grind up the oats to an oat flour because my little is still a baby. I’m wondering what the consistency is like using whole oats. Can anyone fill me in before I try? Thank you in advance, & thank you for this DELICIOUS recipe!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Ro, We are so happy these are such a hit in your house! The whole oats will break down when mixing the batter in a blender, so they aren’t any large oat chunks!

  27. Made these today for my 8 month old for the first time – she devoured them! Used baby yogurt instead of the applesauce and eliminated the added sugar since the yogurt had a bit. Thanks so much for another awesome recipe. Every recipe we’ve made of yours turns out perfectly!

  28. Do the diced apples have to be cooked?

    1. No need to cook them before adding.

  29. Made the mini ones a while back and they were so delicious, my 17 month old loved them! Currently have the bigger ones in the oven. Thanks for the recipe! Will be keeping this one in my recipe box 🙂

  30. Ayesha Hafeez says:

    Hi Sally,

    I am going to try this for my nine month old baby. Can I use unsweetened applesauce instead of coconut sugar in this recipe?
    I am trying to avoid sugar in his diet until he is one.

    1. Hi Ayesha, you can just skip that sugar or add a little more unsweetened applesauce in its place.

      1. Ayesha Hafeez says:

        Thanks Sally!

      2. Ayesha Hafeez says:

        Hi Sally,

        I tried the recipe but the muffins were not sweet at all. I didn’t want to use coconut sugar or maple syrup. I added applesauce instead and use pumpkin purée. Any thoughts?

      3. Ayesha Hafeez says:

        Ok I figured out what was wrong. I added one cup of pumpkin purée instead of the suggested 1/3 cup!! Will try this recipe again. Hopefully it will work!

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