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On The Menu: Apple Chia Banana Baby Food Breakfast Muffins

On The Menu: Apple Chia Banana Baby Food Breakfast Muffins



I guess it’s recipe week here on microliving! I just made this recipe this morning and had to share. My little guy loved them, and I think they’re tasty and filling too.


I was talking to a friend yesterday about some of the challenges of feeding a one-year-old. They’re too big for baby cereal and purees, but too little for full size foods and utensils. I also have all this leftover baby cereal and purees from the time before finger foods. I scouted a few recipes and ended up making this one. I did a few alterations and substitutions that make them a little tastier. I hope you like this!




:: Apple Chia Banana Baby Food Breakfast Muffins ::


Makes 6-7



Dry Ingredients


1/2 cup baby cereal oatmeal (I used Gerber Organics oatmeal )

1/2 cup all-purpose flour (I used King Arthur gluten free all-purpose flour)

1/2 teaspoon baking soda

1/4 teaspoon cinnamon

2 tablespoons chia seeds



Wet Ingredients 


1 tablespoon unsalted butter, room temperature

1 container apple baby food puree or applesauce (3.5 ounces)

1/2 of a ripe banana

1 large egg

1/2 teaspoon vanilla extract

1-2 tablespoons 2% organic milk (any milk or milk replacement works)

Coconut oil spray





Preheat oven to 375 F.


Lightly spray silicone mini muffin pan with coconut oil. I used my Baby Beaba silicon muffin/baby food pan (it makes 7 muffins).




Combine cereal, flour, baking soda, and cinnamon in a small bowl. In another bowl, add egg and banana and mash thoroughly with a fork. Add butter, applesauce, and vanilla extract. Combine until smooth with fork.


Gradually add dry ingredients to wet ingredients until thoroughly combined. Add 1-2 tablespoons milk to the mixture until the consistency is scoopable (the amount will depend on the moisture content and size of the banana). Fold in chia seeds until evenly distributed.


Use an ice cream scoop (or spoon) to evenly fill muffin cups 3/4 full. Lightly tap the silicon muffin pan on the counter two or three times to get out air bubbles.


Bake for 15-20 minutes until tops begin to turn golden and a toothpick comes out clean. Cool in muffin pan for 5 minutes. Remove to a wire rack to cool completely before serving. Depending on your baby’s skills and age, you can break these into pieces or have your kiddo eat them whole.


Store in a glass container in the fridge for 2-3 days.




I love using leftover baby cereal because it’s packed with a ton of iron and other vital nutrients. These muffins aren’t too sweet and perfect for snacks too.


I hope you and your family enjoy this recipe. Let me know how it turns out for you in the comments below!





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