Baby Cereal Muffins With Iron-Fortified Infant Cereals

These Baby Cereal Muffins are super easy 1- bowl, soft banana muffins with baby cereal.

They are the perfect first finger food baby-led weaning banana food for babies loaded with iron-enriched baby cereal for a nourishing breakfast.

How To Make Baby Cereal Muffins

It’s super easy to make baby-led weaning muffins with ripe bananas and baby cereal.

Ingredients

All you need are a few simple ingredients:

• All-purpose flour or white whole wheat flour.
• Baby infant cereals – I used a baby rice cereal made of rice flour and iron suitable from 4 months of age. Depending on the composition of your baby cereals, the batter can be thicker or lighter.  Always check the age of the baby cereals packaging before using them in this recipe, and make sure it fits your baby’s food stage and development.
• Baking powder
• Baking soda
• Milk of choice – I tested the recipe with unsweetened almond milk or calcium-fortified soy milk. I am sure you can use your own breast milk, formula baby milk, or regular cow milk in this recipe.
• Large egg
• Mashed ripe banana– choose bananas with black spots on their skin to increase the natural, sweet flavor of your baby banana muffins.
• Vanilla extract
• Melted coconut oil, melted butter, or light flavor olive oil.

Best Rice Cereal For Babies

Before starting your muffin baby recipe, make sure you select the best rice cereal for baby muffins.

You can find different kinds of baby cereals in the store. Most are iron-fortified baby cereals, but they all have a different blend of cereals suitable for different baby ages.

For these baby cereal muffins, you can use:

• Baby rice cereal – This is my favorite option. Gerber Baby Cereals are made of rice only and some added probiotics. It’s a baby cereal safe from 4 months, so perfect if you start baby-led weaning around when your baby is around six months old.  It is a very light powder that makes these baby muffins extremely moist and fluffy, my favorite option.
• Baby multigrain cereal – These are a bit more liquid absorbent and usually suitable from 12 months of age, as they contain more than one grain often boosted with quinoa and millet like Gerber baby oatmeal cereal quinoa and millet.  It works very well in this recipe, but the muffins are a bit less fluffy with this option.

Making The Muffin batter

First, peel and mash the bananas. Measure the amount called by the recipe and place it in a medium bowl.

In the same bowl, add in the large egg and whisk with milk, mashed bananas, melted coconut oil, and vanilla extract.

When the wet ingredients are well mixed, stir in the dry ingredients: flour, baby infant cereals, baking powder, and baking soda.

Baking The Muffins

The batter should be wet, slightly thick, and easy to pour into mini muffin tins. If your batter is too thick, add an extra tablespoon of milk, this can happen if your baby cereals are made of other cereals than baby rice and absorb moisture even more.

Preheat the oven to 350°F (180°C). Line two 12-hole mini muffin pans with coconut oil or use oiled paper muffin cups.

Fill each muffin hole with about two tablespoons of baby muffin batter

Bake the muffins in the center rack of the oven for 35-40 minutes or until golden brown on top and a pick inserted in the center of the muffin come out dry.

If the muffins are still wet in the center, keep baking, adding a piece of foil on top of the pan to prevent the muffins from browning too fast.

Cooling Down

Cool down on a wire rack and offer to babies at room temperature

You can store these muffins for up to 3 days in the fridge in an airtight container or freeze them in ziplock bags to meal prep baby-led weaning snacks for later.

Thaw the baby-led weaning muffins at room temperature overnight or at least 3 hours before eating.

Frequently Asked Questions

Can I use rolled oats instead of baby cereal?

I would rather use oat flour or quick oats. Both have a thinner texture than rolled oats. These two options are safer for a baby’s first food.

Can I make the recipe egg-free?

Absolutely, you can replace the egg with 1/4 cup of unsweetened apple sauce, 1/4 cup of mashed sweet potato puree, or 1 flax egg.

To make a flax egg, stir 1 tablespoon of flax meal with 3 tablespoons of lukewarm water, stir set aside 10 minutes until an egg-like texture forms, and use as an egg replacer in your baby cereal muffin recipe.

Can I add fruits to the recipe?

You can fold in up to 1/2 cup of fresh or frozen berries on the recipe.

More Baby-Led Weaning Recipes

Baby Banana Pancakes

Mini Banana Muffins

Mini Banana Chocolate Chip Muffins

Baby Banana Muffins

3-Ingredient Banana Oatmeal Muffins

Mango Puree

Have you made these baby banana muffins with baby cereals? Share a comment or review below to let me know how much your kids love this recipe.

Baby Cereal Muffins

An easy, healthy Baby Banana Muffins with Infant Cereal and no added sugar to offer as first finger foods to babies ready to start solids.

4.94 from 16 votes

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Prep Time10 minutes mins

Cook Time18 minutes mins

Total Time28 minutes mins

Yield: 16 baby muffins

Calories: 88kcal

Author: Carine

Ingredients

• 1 ¼ cup All-Purpose Flour or white whole wheat flour
• ½ cup Baby Infant Cereals I used Gerber rice cereal
• 1 teaspoon Baking Powder
• ¼ teaspoon Baking Soda
• 1 cup Mashed Ripe Bananas about 3 medium banana or 2 large ripe bananas
• 2 tablespoons Melted Coconut Oil or light olive oil
• ¾ cup Milk of Choice
• ¼ teaspoon Vanilla Extract
• 1 large Egg

US – Metric

This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

Instructions

• Preheat oven to 350°F (180°C). Line two 12-hole baby muffin trays with coconut oil. Set aside.
• In a large mixing bowl, mash bananas until smooth. Then, stir in all the wet ingredients: milk, melted coconut oil, vanilla extract, and egg.
• Whisk in until the ingredients are well combined.
• Stir in flour, baby cereals, baking powder, baking soda until it forms a consistent batter.
• Fill each muffin hole up to 3/4 and bake in the center rack of the oven for about 25- 35 minutes or until golden brown and a skewer inserted in the center of the muffins comes out clean.
• Cool on a cooling rack before eating.

Storage

• Store for up to 4 days in the fridge in an airtight container.
• Freeze for up to 3 months in a sealed bag or container. Thaw for 3 hours or overnight at room temperature before eating.

Notes

Sweet potato puree: Preheat the oven to 200°C (400°F). Lay a baking tray with parchment paper. Set aside. Cut a medium orange sweet potato in half.

Prick the skin with a fork, place the halves flesh down on the baking tray Bake at 200°C (400°F) for 20 minutes or until the center is soft, and you can easily insert a pick in the center of the sweet potato.

You can also microwave the sweet potato halves on a microwave-safe plate for about 5 minutes. For the steaming method, scroll up in the post for the method. Cool to room temperature. Scoop out the soft sweet potato flesh and mash with a fork into a puree.

Nutrition

Nutrition Facts

Baby Cereal Muffins

Serving Size

 

1 baby muffin

Amount per Serving

Calories

88

% Daily Value*

Fat

 

2

g

3

%

Saturated Fat

 

2

g

13

%

Trans Fat

 

1

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

1

g

Cholesterol

 

12

mg

4

%

Sodium

 

64

mg

3

%

Potassium

 

69

mg

2

%

Carbohydrates

 

15

g

5

%

Fiber

 

1

g

4

%

Sugar

 

2

g

2

%

Protein

 

2

g

4

%

Vitamin A

 

26

IU

1

%

Vitamin C

 

1

mg

1

%

Calcium

 

33

mg

3

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.