Apple, Banana & Carrot Baby Muffins
Moist, naturally sweet mini muffins packed with grated apple, mashed banana, and shredded carrot. No added sugar. All sweetness comes from the fruit. The perfect grab-and-go BLW breakfast that's gentle on tiny tummies.
Ingredients
- 2 medium Ripe Bananas
- 1 small Sweet Apple
- 1 small Carrot
- 0.75 cup Whole Milk
- 0.25 cup Unsalted Butter
- 1.5 cups Rolled Oats
Instructions
- Preheat oven to 190°C (375°F). Grease a 24-cup mini muffin tin with non-stick spray or line with silicone molds.
- In a medium bowl, mash the bananas well. Add the grated apple, shredded carrot, milk, melted butter, egg, and vanilla extract. Stir to combine.
- In a separate bowl, mix the oats, baking powder, and cinnamon.
- Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix. A few lumps are fine.
- Spoon the batter into mini muffin cups, filling each to the edge (about 2 tablespoons per cup).
- Bake for 16-20 minutes until a toothpick inserted in the center comes out clean and tops are lightly golden.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
- For 6-month-olds, serve a whole mini muffin for baby to palm-grab and gnaw. Break into pieces for younger babies if needed.
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