These ABC Oatmeal Muffins are naturally sweet, packed with fiber, and loaded with nutrients from the apples, bananas, and carrots. They're such a great nutrient-packed breakfast or snack that you and your little one(s) will love! The batter blends up easily, keeping the muffins soft, moist, and perfect for little hands. Make these into mini muffins or even a loaf!
Why You and Your Little Ones Will Love These ABC Muffins:
- made with simple, nourishing ingredients — apple, banana, and carrot for natural sweetness and fiber
- soft and moist texture that’s perfect for babies, toddlers, and picky eaters
- freezer-friendly and easy to pack for daycare, preschool, or on-the-go snacks
- no refined sugar or flour and lightly sweetened (or omit for no added sugar), just wholesome goodness in every bite
- a fun way to "sneak" in fruits and veggies without any battles at breakfast or snack time!
Y'all will also love my morning glory muffins and carrot cake waffles for another veggie-packed breakfast option!
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Ingredients You'll Need
- eggs
- carrots
- banana
- apple
- Greek yogurt
- avocado/olive oil
- vanilla extract
- maple syrup or honey (optional)
- oat flour
- baking powder, baking soda, & salt
- optional add-in: Tiny Sprouts Booster (use code TIFF10 for 10% discount)
See recipe card for quantities.
How To Make Your ABC Oatmeal Muffins
- Preheat oven – Set oven to 350°F (175°C) and grease or line a 12-cup muffin tin.
- Blend wet ingredients – In a blender or food processor, combine the eggs, carrots (or save to mix in as shredded/grated), banana, Greek yogurt, applesauce (or shredded apple), avocado oil, vanilla extract, and maple syrup (if using). Blend until smooth.
- Mix dry ingredients – In a large mixing bowl, whisk together the oat flour, cinnamon, baking powder, baking soda, and salt.
- Combine & fold in apple – Pour the blended wet mixture into the dry ingredients (including ground flax + chia seeds) and stir until just combined. Gently fold in the carrot if you decided to shred/grate versus blending in.
- Fill muffin cups – Divide the batter evenly into the 12 muffin cups (or use mini cups).
- Bake – Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & enjoy – Let cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
Substitutions
These ABC oatmeal muffins are naturally gluten-free if using gluten-free rolled oats!
- greek yogurt → use coconut or almond yogurt for a dairy-free version
- eggs → sub with flax or chia eggs, or egg replacement
- avocado oil → swap for melted butter, olive oil, or coconut oil
- maple syrup → can sub with honey or date syrup, skip for younger toddlers (< 2yo)
Variations
- apple cinnamon muffins – double the apple and add extra cinnamon for a cozy fall twist
- banana nut muffins – stir in chopped walnuts or pecans for added crunch
- carrot cake muffins – add ¼ cup raisins and a pinch of nutmeg for a carrot cake feel
Equipment
You'll need a blender (if wanting to blend ingredients), mixing bowl, muffin tin or liners, grater, and oven!
Storing Your ABC Oatmeal Muffins
Room Temperature: Store in an airtight container for 1-2 days.
Refrigerator: Keep in an airtight container for up to 5 days.
Freezer: Freeze in a sealed bag for up to 3 months. Thaw at room temp or microwave for a quick snack!
Tiff's Dietitian Tip
Get your little one involved with adding the ingredients into the blender or stirring the ingredients together! Also, if your toddler loves dipping, serve these muffins with Greek yogurt dip or runny nut butter for extra fun!
FAQ
You can use whole wheat flour instead, but the texture may be slightly denser (or drop to 1 cup instead). If subbing with almond flour, then up to 2-2 ½ cups. *texture and result may vary
Yes! Replace the eggs with 2 flax eggs (2 tablespoon ground flaxseed + 5 tablespoon water) and let sit for 5 minutes before blending.
Absolutely! Try adding raisins, finely chopped nuts, or mini chocolate chips for extra flavor.
Related
Looking for other recipes like these ABC oatmeal muffins? Try these:
ABC Oatmeal Muffins
Equipment
Ingredients
- 1 egg
- 1 cup grated carrot about 2 large carrots
- 1 small banana or ½ cup mashed banana
- ⅓ cup plain Greek yogurt sub for dairy-free yogurt if needed
- ¼ cup melted butter or avocado oil
- 2 teaspoon vanilla extract
- 2 tablespoon maple syrup optional for sweetness
- 1½ cups oat flour
- 1 teaspoon cinnamon measure with your heart!
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt can omit
- ¼ cup applesauce unsweetened
- 2 tablespoon Tiny Sprouts booster (flax, chia, or hemp) or ground flaxseed optional
- 1 tablespoon chia seeds optional
Instructions
- Set oven to 350°F (175°C) and grease or line a 12-cup muffin tin.
- In a bowl, combine the eggs, banana, applesauce, Greek yogurt, melted butter or avocado oil, vanilla extract, and maple syrup. Mix until smooth.
- Add in the oat flour, cinnamon, baking powder, baking soda, and salt. Then stir in the shredded carrot.
- Divide the batter evenly into the 12 muffin cups or 24 mini muffin cups.
- Bake for 20-25 minutes for regular muffins (12-16 minutes for mini), or until a toothpick inserted in the center comes out clean.
- Let cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
Faith says
Such a big hit with my 9 month old son! He loved it
toddlerdietitiantiff says
woohoo!! love that they're so easy to prep for the week too!