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Muffins in white bowl on wooden cutting board.

Prune and Apple Baby Muffins

Soft, moist, and naturally sweetened with prunes and banana—these no-added-sugar muffins are perfect for babies and toddlers. They’re high in fibre, easy to hold, and great for baby-led weaning, snack time, or lunchboxes.
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Course: Breakfast, gluten-free, snacks
Keyword: almond flour, baby-led weaning, muffins, no sugar added
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 24 mini muffins
Calories: 82kcal
Author: Ali Ellis, MSc., RD

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

Calories: 82kcal | Carbohydrates: 8g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.5g | Trans Fat: 0.001g | Cholesterol: 7mg | Sodium: 45mg | Potassium: 80mg | Fiber: 1g | Sugar: 3g | Vitamin A: 49IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 0.4mg