These ABC muffins are nutrient packed and have a soft texture, making them a perfect baby muffin or muffin for toddlers! These muffins are also gluten free, have no added sugar AND have an added boost of iron since they include iron-fortified oat cereal, making them even more of a winner as a baby or toddler muffin!
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Why You’ll Love These ABC Muffins
- Iron: These muffins contain an added boost of iron from the iron fortified baby oat cereal. I love finding ways to boost the iron since this is such an important nutrients for babies and toddlers. For more information on iron, (such as how much your little one actually needs and food ideas) check out my post on iron!
- Fibre: These muffins get a good dose of fibre from the apples, carrots, bananas, and whole grain cereal. That fibre supports healthy digestion and helps keep kids satisfied between meals, great for busy mornings or snack times on the go.
- No Added Sugar: These muffins are sweetened with only ripe bananas and apples, making them a great option for toddlers and for baby-led weaning.
Ingredients
Here are the ingredients you will need to make these muffins.
- Apple
- Banana
- Carrot
- Almond flour
- Oats
- Fortified infant oat cereal
- Milk of choice
- Egg
- Baking powder
- Baking soda
- Vanilla
- Cinnamon
See recipe card for quantities.
How To Make ABC (Apple, Banana, Carrot) Muffins for Toddlers
Mash the banana, and grate the apple and carrot and add to a bowl. Add the egg, coconut oil, milk, and vanilla.
Next, add the dry ingredients to a separate bowl. Stir to combine.
Combine the wet and dry ingredients by adding the dry ingredients to the wet ones. Stir to combine.
Portion out into a muffin tin. Bake in oven at 375 degrees F for 15-18 minutes.
Hint: stir the ingredients just enough so that everything is mixed, but no need to keep stirring beyond that!
Substitutions
- Milk– you can use any type of milk, or plant-based alternative beverage in these muffins. Full fat cow’s milk, soy milk, oat, or almond are all options.
- Egg – want to make these vegan? Swap the regular egg for a flax egg. To make the flax egg, use 1 tablespoon ground flaxseed to two parts water. Let sit for 5 minutes to thicken.
Variations
- Swap out the carrot and mix in shredded zucchini instead (note: these will now be ABZ muffins!
- Add in optional mix-ins like finely diced raisins or dates
- Add some additional spices like nutmeg, ground ginger or a little pumpkin spice
Storage
Muffins can be stored in an air-tight container in the fridge for up to 5 days or you put them in an airtight freezer bag and store up to 4-6 months. When ready to eat, just pull them out and heat them up in the microwave or toaster oven!
Top Tip
You can use either a regular size muffin pan or a mini muffin pan. My toddler loves mini muffins so we often use that size. Depending on how full they are in the mini muffin pan, you may need to cook for a few minutes less.
FAQ
These muffins are a muffin option for as soon as your baby is showing signs of readiness to start solids, which is approximately around 6 months of age. They’re soft, easy to hold, and have no added sugar, making them a great option for baby-led weaning.
Yes! With whole oats, almond flour, banana, apple, and carrot, these muffins offer a good amount of fibre which is important to support babies’ and toddlers’ digestive systems.
For babies 6–12 months, cut the muffin in half or into large chunks that are easy to hold and safe to gum. For toddlers, serve whole or in halves depending on their chewing skills. You can also pair them with fruit, yogurt, or a little smooth nut butter.
Recipe
ABC Muffins (apple, banana, carrot)
Equipment
- 1 Large bowl
- 1 muffin pan
Ingredients
- 1 cup mashed ripe banana about 2 medium size bananas
- 1 apple grated
- ½ cup shredded carrot about 1 small carrot
- ¾ cup plant-based beverage unsweetened plain or vanilla or cow's milk
- ¼ cup melted coconut oil slightly cooled
- 1 large egg
- 1 teaspoon pure vanilla extract
Dry Ingredients
- ¾ cup almond flour
- ½ cup iron fortified infant cereal
- ½ cup rolled oats
- 2 teaspoon cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
Instructions
- Preheat the oven to 375 degrees F.
- In a large bowl add the wet ingredients (mashed banana, grated apple, grated carrots, egg, plant-based beverage, coconut and vanilla. Mix together.
- In a separate bowl, add the dry ingredients (almond flour, iron fortified infant cereal, rolled oats, cinnamon, baking powder, baking soda and salt). Stir to combine.
- Add the wet ingredients into the bowl with the dry ingredients. Mix together.
- Dish out the batter into a greased muffin pan. Bake in the oven at 375 degrees F for 15-18 minutes.
- Let cool for 5-10 minutes. Serve as finger food style to baby or toddler or cut up into smaller pieces.
Nutrition
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Mary Z says
These turned out great! I didn’t have extra baby cereal on hand so I just used a full cup of oats, which I ground to a flour, and I used hazelnut flour instead of almond. My 10 month old gobbled these up!
Ali Ellis, MSc., RD says
Oh yum hazelnut flour!! So glad your little one liked them ❤️
Megan Z says
My boys are muffin addicts so I was so happy to find something they liked and had so much nutrients in them!