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A women's hand holding a mini muffin above a tray of baked mini muffins.

Baby Led Weaning Muffins Apple Banana and Carrot

These Baby Led Weaning Muffins have no added sugar perfect for babies, toddlers, and kids. A Soft spongy style Healthy Baby Muffin with Apple Banana and Carrot.
4.53 from 690 votes
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Course: Baking
Cuisine: New Zealand
Keyword: baby muffins, baby muffin recipe, baby led weaning muffin, healthy baby muffins, ABC muffins
Servings: 30 mini muffins
Calories: 43kcal
Author: My Kids Lick The Bowl

Ingredients

  • 150 g Apple peeled cored and diced, (medium eating apple)
  • 100 g carrot 1 small-medium
  • 100 g Banana equiv of small bobby banana
  • 2 eggs
  • 1 teaspoon vanilla essence
  • 50 g melted butter or oil optional
  • 160 g plain flour 1 ¼ cup
  • 1.5 teaspoon baking powder

Instructions

  • Watch the quick recipe video before you get started, scroll up a little to find it
  • Check the notes at the bottom of the recipe for little bits of extra info and help
  • Peel and grate carrot, place apple and carrot in a pot with a little water, pop a lid on and simmer until apple soft. Usually 5-6 mins
  • While apple and carrot cooking, place banana in a large bowl, mash with a fork 
  • Add eggs, vanilla, and butter/oil
  • Puree the cooked apple and carrot, I use a stick blender
  • Add apple and carrot to the other wet ingredients
  • Beat these wet ingredients together with a hand-held beater, should become smooth, yellow and a little frothy
  • Add the flour and baking powder
  • Beat for a further 30-60 seconds to make a well-mixed batter
  • Portion into an oiled muffin tin (I use a non-stick silicon tray sprayed with oil) Mix makes 12 standard sized muffins or 30 mini muffins
  • Bake at 180 degrees Celsius for 15 mins (350 Fahrenheit) 15 min cook time is based on making mini muffins, the mix makes approx 30 mini muffins. If you are using a standard muffin tray and making approx 12 muffins the cook time will be longer, approx 25-30 mins
  • Cool 
  • Serve
  • These muffins can be stored in an airtight container for 3 days, or they can be frozen.

Video

Notes

  • Store these baby muffins in an airtight container for up to 3 days.
  • These muffins freeze well for up to 4 months in an airtight container.
  • This baby muffin is suitable from 6 months of age if the child is following the baby-led weaning method. These baby muffins are also suitable for traditional baby weaning once the baby has progressed to the finger food stage.
  • You can either make these muffins in baby mini muffin tins or in a standard muffin tin.
  • The mix makes 30 mini baby muffins or 12 standard-sized muffins.

Ingredient notes and substitutions

  • Oil: be sure to choose a mild flavoured oil such as light olive oil, rice bran oil or coconut oil. This recipe will also work with melted butter. This recipe is successful without the butter/oil, but you getter a softer muffin with it, and they remain softer for longer with the added butter or oil
  • Flour: This recipe will work with a gluten free baking flour.
  • Eggs: I have not personally tested this recipe with out the eggs but i have had feedback fro readers that the recipe does work with an egg replacer
  •  
  • This recipe is successful without the butter/oil, but you getter a softer muffin with it, and they remain softer for longer with the added butter or oil
  • To make the recipe dairy free, substitute the melted butter for a mild tasting vegetable oil. 
  • 15 min cook time is based on making mini muffins, the mix makes approx 30 mini muffins. If you are using a standard muffin tray and making approx 12 muffins the cook time will be longer, approx 25-30 mins

Nutrition

Serving: 1muffin | Calories: 43kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 28mg | Potassium: 33mg | Fiber: 1g | Sugar: 1g | Vitamin A: 575IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg
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