These soft and moist Prune and Apple Baby Muffins are perfect for babies and toddlers! Naturally sweetened with prunes, banana and apple (no added sugar!), they’re a great option for baby-led weaning, snacks, or lunchboxes. Thanks to their high fibre content, they also make a helpful constipation-friendly muffin to support digestion in little ones.
Jump to:
Baby and Toddler Tip
I love having baby muffins on hand for both my baby and toddler. They’re such an easy snack to serve or pop into a lunchbox. Plus, they’re a great way to add in extra nutrition, like the ground flaxseed in these ones, which adds fibre and healthy omega-3s. Muffins are also perfect for batch prepping and storing in the freezer for busy days. Check out my other muffin recipes like my lemon blueberry muffins, or these yummy apple and pear crumble muffins!
Ingredients for Prune and Apple Baby Muffins
- banana
- prune puree
- almond milk (or other milk of choice)
- egg
- coconut oil (or other oil of choice)
- grated apple
- oat flour
- almond flour
- ground flaxseed
- cinnamon
- baking soda
- baking powder
See recipe card for quantities.
Instructions for How to Make Prune and Apple Baby Muffins
Add the banana and mash. Add the remaining wet ingredients and stir to combine.
Add the dry ingredients to the wet ingredients and stir to combine.
Scoop out into a muffin pan. I love using a mini muffin pan, but you could also use a regular size.
Place into oven at 375 F for 20-25 minutes. Allow to cool slightly before serving.
Hint: You can use store-bought prune purée (like from a baby food pouch) or make your own by soaking prunes in warm water for 5–10 minutes, then blending until smooth. Both options work well!
Substitutions
- Banana – if you want to swap out the banana, you could make these extra apple-y by swapping in unsweetened applesauce.
- Egg – you can use a flax egg (1 tablespoon ground flax + 3 tablespoon water, mix and set for 5 minutes) to keep it egg-free.
- Almond flour – if you don’t have almond flour, you can use an extra ½ cup of the oat flour.
Variations for Baby Muffins
- Use diced pear instead of apple. Pears go really well in this muffin!
- Mix in warming spices like nutmeg or ginger for a cozy twist.
- Stir in hemp hearts for a little nutrition boost.
Equipment
- 1 medium bowl
- muffin pan
How to Store Prune Muffins
Fridge: Store muffins in an airtight container in the fridge for up to 4-5 days. Let them cool completely before storing to prevent moisture buildup.
Freezer: Freeze in a single layer on a baking sheet, then transfer to a freezer-safe bag or container for up to 3 months.
To reheat: Heat up in the microwave for 20-30 seconds until warm. Always check the temperature before serving to your child!
Top tip
Let the muffins cool completely before removing from the pan—this helps them firm up and hold together better, especially since they’re extra soft and moist for little ones!
FAQ
Prunes are high in fibre and contain natural sorbitol, which acts as a gentle laxative, making them helpful for relieving constipation in babies and toddlers. These muffins also include ground flaxseed, oat flour, and almond flour, all of which add supportive fibre for healthy digestion.
They can be! Use a plant-based milk, and swap almond flour for oat flour to make them nut-free. Always check labels to ensure ingredients are safe for your child’s needs.
Yes, prunes are safe for babies starting solids around 6 months. They’re soft, naturally sweet, and packed with fibre and nutrients that support digestion. Just be sure they’re served in a safe texture—like puréed, mashed, or baked into soft foods like these muffins.
Yes! Babies can have muffins as long as they’re made with safe, age-appropriate ingredients and textures. These homemade prune muffins are soft, moist, and free from added sugar, making them a great option for baby-led weaning from about 6 months onward, or when your baby is showing signs of readiness to start solids.
Recipe
Prune and Apple Baby Muffins
Equipment
- 1 medium bowl
- 1 muffin pan
Ingredients
- 1 banana mashed
- 1 egg
- ½ cup prune puree
- ¼ cup milk (I used almond milk)
- 1 teaspoon vanilla
- ⅓ cup coconut oil melted
- 1 cup apple or pear grated
Dry Ingredients
- 1 cup oat flour
- ½ cup almond flour
- 2 tbsps ground flaxseed
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon cinnamon
Instructions
- Pre-heat the oven to 375℉
- In a medium bowl, mash the banana. Add the remaining wet ingredients. Stir to combine.
- Add the dry ingredients to the wet ingredients. Stir to combine.
- Grease a muffin pan or line it with muffin liners. Scoop the batter evenly into a each muffin cup.
- Bake for ~20-22 minutes, until cooked through.
- Let cool before removing from the pan.
Nutrition
Related
Looking for other recipes like this? Try these:
