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5 from 1 vote

15 Healthy Toddler & Baby Muffin Recipes: Applesauce Muffins & More

These wholesome kid-friendly Applesauce Mini Muffins are filled with whole wheat, applesauce and heart-healthy olive oil. Plus, find 14 other healthy muffin recipes for your little ones in this post!
Prep Time10 mins
Cook Time12 mins
Course: baby food, Snack, toddler food
Cuisine: American
Servings: 24 Mini Muffins

Ingredients

  • 1 cup flour see notes
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 3/4 cup applesauce, no sugar added
  • 1/4 cup butter or oil (olive, coconut, avocado)
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1 large egg
  • 1 tsp apple cider vinegar
  • 1/2 tsp vanilla extract

Cinnamon Sugar Topping

  • 1/4 cup butter melted
  • 2 tbsp sugar
  • 1/2 tsp cinnamon

Instructions

  • Preheat oven to 375° F. Line or spray a mini muffin pan.
  • In a large bowl, mix together the applesauce, butter, sugar, brown sugar, egg, apple cider vinegar and vanilla extract until well combined.
  • In the same large bowl, add the flour, baking soda, baking powder, salt and cinnamon. Gently fold the ingredients together until just combined. Do not overmix.
  • Spoon the batter into the muffin cups until 2/3 the way full. I use a cookie scoop which works great for mini muffins.
  • Bake for 12-15 minutes or until just golden brown.
  • Let cool.
  • You can serve as is, or coat in the cinnamon-sugar topping.
  • Cinnamon-Sugar Topping
  • In a small bowl, melt the butter. In another small bowl, mix together the sugar and the cinnamon.
  • Take a cooled muffin and dip it into the butter and then roll it in the cinnamon-sugar mixture until well coated. Repeat with all of the muffins.

Notes

Age: 1 year and up
Storage: You can store these muffins in a loosely covered container on the counter for up to 4 days. These muffins freeze beautifully! To freeze, place the muffins in an air-tight container, zip-lock baggie or stasher bag and then place in the freezer for up to 2 months. To thaw, simply leave the muffins on the counter overnight.
Notes on Flour: you can use white whole wheat, all-purpose, a gluten-free one for one blend, or half whole wheat and half all-purpose flour for this recipe.