Healthy Blueberry Muffins for Babies and Toddlers
These healthy blueberry muffins are soft, naturally sweetened, and made with simple ingredients like oats, banana, and applesauce—perfect for babies, toddlers, and the whole family. They’re blender-friendly, freezer-friendly, and great for meals or snacks on the go.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Low Salt
Ingredients
- 1 cup rolled oats
- 1 ripe medium banana (about 138 g), peeled
- 3/4 cup whole-fat plain kefir
- 1/2 cup unsweetened applesauce (about 110 g)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons aluminum-free baking powder
- 1 teaspoon finely grated lemon zest
- 3/4 cup fresh or frozen blueberries (about 100 g)
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 12-cup muffin pan.
- Add rolled oats to a blender or food processor and pulse briefly to break them down.
- Add banana, kefir, applesauce, egg, vanilla, baking powder, and lemon zest. Blend until smooth.
- Gently stir in half the blueberries by hand.
- Divide the batter evenly among muffin cups. Top with remaining blueberries.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for at least 10 minutes before removing.
Notes
- Use frozen blueberries straight from the freezer to avoid bleeding color.
- For dairy-free, use plant-based yogurt instead of kefir.
- For egg-free, substitute with a flax egg (1 tbsp flaxseed + 2.5 tbsp water).
- Chill muffins in the fridge if they seem overly moist after baking.
- Great for baby-led weaning and toddler snacks.
Nutrition
- Serving Size: 1 muffin
- Calories: 90
- Sugar: 4g
- Sodium: 50mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
