Baby food muffins healthy

Leftover Baby Food Muffins - Eat Yourself Skinny


  • Gluten-Free
  • Vegetarian
  • Dairy Free
  • Clean Eating
  • Kid Friendly

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These bite-sized muffins are healthy, nutritious and the perfect way to use up leftover jars of baby food!  No added sugar and your little ones will love them!

So when my daughter started eating solid foods, I decided to go the puréed route because baby led weaning just made me so nervous!  I know, I know, most mamas go the BLW route and I REALLY wanted to, but I found myself just much more comfortable easing her into solids through softer foods and purées.  Totally a personal preference!  Well now my daughter is 10 months old (ah where has the time gone?!) and she wants absolutely nothing to do with those purées anymore.  So now I have tons of baby food jars leftover in my pantry and wanted to get creative with ways that I could use them.  Enter these tasty little muffins!

These bite-sized muffins are so simple to throw together and are packed with nutritious ingredients like oats, banana, carrots, and puréed fruits and veggies so you can feel good about sharing these with your little ones!  I bet they’ll have a blast making them with you too!


  • Oat flour – You can use store-bought oat flour or easily make your own!  You can also substitute with all-purpose flour, if needed.
  • Puréed baby food – Here’s where you can have fun with this recipe!  Feel free to use any combination of flavors whether fruit or veggie-based.  If you don’t have jars of baby food, the puréed pouches will also work or even your own homemade purées, you’ll just need about 1/3 cup.
  • Banana – Makes these muffins moist and delicious.  Also acts as a natural sweetener so no added sugar needed!
  • Carrot – I like to add grated carrot to add in some veggies as well as for the color, but you could also use grated zucchini or really any veggie you’d like!
  • Egg – All you need is one egg and this will help bind everything together.
  • Cinnamon – Not a necessity, but definitely makes these muffins even tastier!


To make your own oat flour you simply take rolled oats (or instant oats) and blend them in your food processor or blender for about 60 seconds until they resemble a fine, powdery flour – that’s it!  You can of course just buy your own oat flour at the store, but this method saves you money and the flour will last up to three months in your pantry.   The ratio for oat flour is one cup of oats = one cup of oat flour so it’s pretty easy to measure out.

These baby food muffins freeze really well too!  This recipe makes about 24 mini muffins (or 12 regular size muffins) and there is no way my 10 month old could go through all those in a week so freezing them makes it really convenient to have meals prepped for her.  Simply place them in a sealed container or ziplock bag and they can be stored in your freezer for up to 3 months!

These muffins aren’t just for babies either, they’re perfect for toddlers and school age kids as well!  Not only do these muffins fit perfectly inside a lunch box, but they also make great after school snacks!


If you have several jars or pouches of baby food leftover, you can easily get creative and use them in all sorts of ways.  Here are a few ideas:

  • Use them in pancakes, muffins or bread when baking
  • Mix them in with oatmeal, yogurt or smoothies
  • Freeze them into popsicles which is great for teething!
  • Toss purées in with pasta as a sauce (my daughter loves the butternut squash with noodles!)
  • Add them to soups or stews

Hope your little ones enjoy these leftover baby food muffins as much as mine did and please let me know if you’d like to see more kid-friendly recipes shared on the blog!  If you do decide to make these or any other Eat Yourself Skinny recipe, please make sure to tag me on Instagram so I can see all the yummy things you’re eating!


Leftover Baby Food Muffins

These bite-sized muffins are healthy, nutritious and the perfect way to use up leftover jars of baby food!  No added sugar and your little ones will love them!

Yield: 24 Servings 1x


4. 9 from 8 reviews


  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins


  • 1 1/4 cups oat flour
  • 1 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1 jar (or 1/3 cup) puréed baby food
  • 1 ripe banana, mashed
  • 1 egg
  • 1/2 cup grated carrot


  1. Preheat oven to 350 degrees F.
  2. Spray a mini muffin pan with nonstick spray (or use muffin liners) and set aside.
  3. In a large bowl, whisk together oat flour, baking powder and cinnamon, making a well in the center.
  4. In a separate bowl, whisk together baby food, mashed banana and egg. Add wet ingredients to the dry ingredients, mixing until just combined, then fold in the grated carrot.
  5. Divide oat mixture evenly among the 24 mini muffin cups (or 12 standard size muffins) and bake for 13 to 15 minutes, or until a toothpick inserted comes out clean. If making 12 standard size muffins, bake for about 25 to 30 minutes. Let cool and enjoy!

Nutrition Facts:

  • Serving Size: 1 muffin
  • Calories: 37
  • Sugar: 1.5 g
  • Sodium: 4.9 mg
  • Fat: 0.7 g
  • Saturated Fat: 0.2 g
  • Carbohydrates: 6.7 g
  • Fiber: 0.9 g
  • Protein: 1.5 g

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

If you make this recipe, share a photo on Instagram and tag it #EatYourselfSkinny . I love seeing what you made!



15 Healthy Muffin Recipes Toddlers & Babies Love!

Home » Recipes by Age » Toddlers » 15 Healthy Muffin Recipes Toddlers & Babies Love!

by Michele Olivier on April 15, 2021 (updated Sep 26, 2022)

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5 stars (8 ratings)

My all-time favorite 15 healthy muffin recipes for toddlers and babies! Filled with fruits, veggies, oats, whole grains, and healthy fats, these 15 muffins for little ones are as healthy as they are tasty!

Medically reviewed by Jamie Johnson, Registered Dietitian Nutritionist (RDN)

Muffins for Baby + Toddler

Muffins are such a great food for both babies 👶 and toddlers 👧!

They are easy to hold and self-feed and can be served for breakfast, lunch, snack time either at home or on the go and even as a sweet treat.

The muffins for toddlers and babies below are filled with wholesome ingredients and have either fruit and/or a veggie inside! There are traditional Applesauce Muffins, flavorful Healthy Pumpkin Muffins, easy Cranberry Yogurt Blender Muffins, as well as a couple of fun twists on the muffin – Breakfast Egg Muffins and Baked Oatmeal Cups. If you are looking for even more amazing muffin recipes, then be sure to check out my best-selling cookbook for more ideas!

Blueberry Avocado Video

Watch this fan-favorite video on how to make Blueberry Avocado Muffins for your little one!

Reasons to Love Muffins for Baby and Toddlers
  • can come in mini handheld sizes, which are great for small hands
  • great solid food that baby and toddler can feed themselves
  • perfect for baby, toddler, kids, and even you!
  • ideal for baby-led weaning
  • freezer-friendly
  • filled with wholesome ingredients
  • most have fruits and/or veggies inside
  • great for picky eaters

What age can my baby have muffins?

Usually, babies can start eating muffins anywhere between 6-9 months. Since muffins are soft and tender, they make the perfect solid food for baby-led weaning. You want to make that for kids under 2, there’s no added sugar (or very low) and they have only a very small amount of salt added. You can serve mini muffins whole, cut in half, or in small pieces for baby to work on their pincer grasp.

Can you Freeze Muffins?

Yes! This is why I love making muffins for my baby and toddler so much! You make a batch, keep half on the counter or the fridge to serve during the week and then freeze the other half for later meals or snacks.

Helpful Tools
  • Mixing Bowls
  • Measuring Cups and Spoons
  • Mini Muffin Tray
  • Cookie Scoop

Muffins for Baby

These muffins are great for babies to eat! They are tender and soft and are easy for baby to hold and eat by themselves. You can serve these whole, cut in half or into small pieces for them to pick up.

  • Healthy Mini Pumpkin Muffins (omit the chocolate chips)
  • Easy Pancake Muffins (make sure toppings are chopped)
  • Spiced Sweet Potato Mini Muffins
  • Easy Spinach Muffins
  • Spinach Mini Muffins
  • Pumpkin Spice Muffins
  • Cranberry Yogurt Muffins
  • Apple Cinnamon Blender Muffins
  • Carrot Cake Oatmeal Muffins
  • Antioxidant Powerhouse Oatmeal Muffins
  • PB&J Oatmeal Muffins
  • Almond Blueberry

Muffins for Toddlers

Besides the entire list of muffins above, these muffins are also great for toddlers! The difference is that these muffins have the addition of refined sugar, which you can always substitute maple syrup for if you prefer.

  • Applesauce Mini Muffins
  • Easy Pancake Muffins
  • Lemon Blueberry Toddler Muffins
  • Apple Cinnamon Muffins
  • Chocolate Pumpkin Muffins
  • Avocado Blueberry Mini Muffins
  • Easy Spinach Muffins

  • Don’t Overmix: make sure you mix ingredients until they are just combined, do not over mix. Over mixing will produce dense and short muffins.
  • Freeze Some: muffins are great to have in the freezer as they make a great quick option for breakfast, snacks, or lunch. To re-heat, simply pull the muffins out of the freezer the night before you want to serve them or pop a muffin or two in the microwave and heat in 20-second intervals until slightly warm.
  • Grease or Line the Muffin Tin: if you are making mini muffins, be sure to line or grease the muffin tin really well to prevent sticking.
  • Add-ins: feel free to switch up or add in small pieces of fruit, nuts, and seeds as you see fit for your baby or toddler’s age. There are many great options to add to these muffins to keep your little one interested in them and for them to try new ingredients.

Healthy Mini Pumpkin Muffins

5 stars (44 ratings)

These mini pumpkin muffins are the perfect treat for the fall! Quick and easy to make, they are a hit with toddlers and kids, and the adults too! Made with no refined sugar they are a healthy and delicious snack!

Get the recipe

Applesauce Mini Muffins

5 stars (19 ratings)

These muffins are perfectly wholesome and delicious muffins for toddler and kids! Made with white whole wheat flour, applesauce and a big spoonful of cinnamon for the ultimate muffin your little one will devour.

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Blueberry Avocado Mini Muffins

4.97 stars (66 ratings)

These Blueberry Avocado Mini Muffins are loaded with fruit, healthy fats, and whole grains. Their mini size makes them perfect for small baby and toddler hands, and they are great for baby-led weaning. Yum!

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Easy Spinach Muffins

5 stars (8 ratings)

These easy Spinach Muffins are a hit with babies, toddlers and kids! Made with wholesome ingredients and filled with green spinach!

Get the recipe

Easy 30-Minute Pancake Muffins

5 stars (2 ratings)

Move over french toast, waffles and cereal, there’s a fun new option for breakfast: pancake muffins! These homemade breakfast muffins for kids are healthy, easy to make, customizable—I share lots of mix-in ideas below!—and a great muffin option in a packed school lunch. They freeze wonderfully, too!

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Blender Muffin Recipes

4. 92 stars (23 ratings)

These 3 Fall Blender Muffin Recipes are beyond moist, tender, and taste and maybe most importantly, super easy to make! It takes just five minutes of prep to make these healthy mini muffins for your toddler and kids.

Get the recipe

Allergy-Friendly Chocolate Pumpkin Muffins

5 stars (10 ratings)

These Allergy-Friendly Pumpkin Chocolate Muffins for Toddlers + Kids are about to rock your world! Not only are they gluten, dairy and nut free but they are beyond delicious and kids of all ages will eat them up! They are perfect as a quick breakfast, for a snack or to pack in a lunch to take to school.

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5 stars (5 ratings)

These wholesome kid-friendly Apple Cinnamon Muffins are filled with whole wheat, fiber-rich apples, pecans, dried cranberries and heart-healthy olive oil.

Get the recipe

Breakfast Egg Muffins for Baby, Toddler + Kids

4. 96 stars (41 ratings)

A filling and nutritious breakfast for your baby, toddler, and kids that are perfect for on-the-go eating. They can even be frozen and reheated for a quick breakfast. Great for Baby-Led Weaning!

Get the recipe

Grinch Mini Muffins for Baby + Toddler

5 stars (14 ratings)

Made with no added sugar and packed with spinach – these muffins can be served for breakfast, lunch, snack or even an age-appropriate dessert!

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  • 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
  • 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.

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.

Silicone Muffin Cups

Muffin Pan

Stackable Glass Bowl Set

Bumkins Grip Plate

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Tag @babyfoode on Instagram and hashtag it #babyfoode!

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👌 Baby milk formula cupcakes, recipes with photos

Yesterday my child ate a pancake! So he took it with all his eight teeth and ate it. And I realized that my boy has grown to an adult table. Well, not exactly up to a completely adult, but you can slowly dilute all sorts of purees with quite human dishes.

This is what prompted me to cook cupcakes for the child, especially since the recipe, in my opinion suitable, has been in my stash for a long time.

I have already said that, being breastfed, my child did not eat the mixture in its pure form, but before the introduction of normal milk, I made porridge for him on it. However, I already introduced the milk, and the mixture remained a little. She took it.


  • 5 tablespoons of infant formula

  • 3 eggs

  • 5 tablespoons of sugar

  • 5 tablespoons of flour

  • nine0014

    1 pinch of salt

  • 0.5 teaspoon soda

  • a couple drops of lemon juice

  • 1 small apple

  • handful of raisins


Cooking time:
20 minutes
So, let's begin.

First of all, I washed the raisins, poured hot water over them and put them in the microwave for a couple of minutes to make sure they were steamed. nine0005

In the meantime, eggs mixed with sugar and whipped up with a blender. Added a mixture and whipped again.

Then I added soda dripped lemon juice into the dough. By the way, I read that the widespread opinion about the need to introduce soda, slaked with something, into various doughs is associated with a translation error of some recipe and this is categorically not true. Now I don’t extinguish outside the test.

added flour and steamed raisins.
Small apple peeled from the skin and the middle and rubbed it directly into the dough on a coarse grater. And then beat everything together with a blender until smooth. The consistency of the dough became like not too liquid sour cream. nine0003 Prepared molds. I note that I did not lubricate them with anything, but immediately filled them with dough somewhere in 2/3.
I sent the molds to a pre-heated oven for 10-15 minutes (depending on the oven).

You can eat. I also ate (half), and the child (whole, but from two times), and the husband. After my husband, there were no cupcakes left.

So my recipe is suitable not only for small, but also for large children!

Bon appetit! nine0005

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  • 117637
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  • eight (505) Baby formula cupcakes nine0017

Olesya Olesya 21 31, 10 April 2016

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▲ Baby Food Cupcakes

starting from the age of three, which is confirmed by the certificate m on the state registration of baby food. One of the advantages of the novelty is a bright individual package with funny animals, a barcode and the necessary marking on each cupcake, which allows you to sell products by the piece. A distinctive feature of the line is that "Baby Food Cupcakes" are made only on sunflower oil, without GMOs, dyes, artificial flavors and preservatives. nine0208


0 9016 For more than twenty years, under any economic conditions, the manufacturer has not lowered the quality bar for its baked goods and made them from selected, high-quality raw materials in strict accordance with technological control.
In the middle of 2016, the first type of “Baby Food Cupcakes” without filling appeared. These are high-quality mouth-watering biscuits, which include the minimum amount of necessary ingredients, which maximizes the safety of the product. Such cupcakes are an excellent basis for cupcakes at home children's parties and, of course, they are perfect for meals in kindergartens and schools, due to their high quality and affordable price. This type is produced in two weight categories: in packs of 420 g and individually in corrugated boxes weighing 1288 g.
Immediately after the start of sales of a new type, buyers appreciated the quality of the manufactured product and there was a need for a variety of fillings, of course, of the same quality and safe for little sweet teeth as the biscuits themselves. So at the end of 2016, a line of “Baby Food Cupcakes” with jam fillings appeared.

Factory specialists approached the issue of choice very responsibly and as a result tried to choose the most popular tastes among children. Initially, cupcakes were produced in two weight categories: packages of 500 g and weight products of 46 pieces. in colorful individual packaging in a corrugated box, but six months later, MAHARISHI PRODUCTS launches a new line of baby food muffins 200 g in bright packaging, which depicts funny animals and juicy berries and fruits. nine0005

Banana Jam Baby Meal Cupcakes

Apricot Jam Baby Meal Cupcakes

Wildberry Jam Baby Meal Cupcakes

The entire line of "Baby Food Cupcakes" is designed to please little sweeties and not harm their health.

Learn more