Baby-Friendly Muffins Recipe

These muffins are perfect for little ones who are just starting to explore solid foods. They’re soft, easy to chew, and made with wholesome ingredients.


  • 1 ripe banana, mashed
  • 1/4 cup unsweetened applesauce
  • 1/4 cup mashed sweet potato or pumpkin puree
  • 1/4 cup plain yogurt (or mashed avocado for dairy-free option)
  • 1 egg
  • 2 tablespoons coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1 cup oat flour (you can make your own by blending rolled oats)
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon (optional)
  • Pinch of nutmeg (optional)
  • 1/4 cup finely chopped fruits or vegetables (e.g., blueberries, carrots, apples)


  1. Preheat your oven to 350°F (175°C). Grease a mini muffin tin or line with paper liners.
  2. In a large bowl, mix together the mashed banana, applesauce, sweet potato or pumpkin puree, yogurt, egg, melted coconut oil, and vanilla extract until well combined.
  3. In a separate bowl, whisk together the oat flour, baking powder, cinnamon, and nutmeg.
  4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
  5. Gently fold in the chopped fruits or vegetables of your choice.
  6. Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
  7. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
  9. Once cooled, store the muffins in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage.

These muffins are a nutritious and delicious snack for your little one to enjoy!

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