7 Baby Food Recipes for 10- to 12-Month-Olds

By this point in your little one’s journey with solid foods, you’ve likely found some baby food recipes baby loves—and others they just don’t. “At this age, babies are eating more table foods and should have a good variety of foods in their repertoire,” says Katie Lockwood, MD, MEd, a pediatrician at Children’s Hospital of Philadelphia.

So you’re a pro at purees and finger foods: What’s next? More variety, tastes and textures for your little one. If you’re on the hunt for new and exciting baby food recipes for your 10- to 12-month-old, we’ve got you covered.

What Foods and Nutrients Do 10- to 12-Month-Olds Need?

Babies in this age group can benefit from a wide range of nutrients, Lockwood says. She suggests offering baby a variety of fruits and vegetables, along with plenty of protein. “If you aren’t ready to give them meats or want a meat alternative, consider peanut butter, eggs, beans, yogurt and tofu,” she adds.

It’s also important to offer baby a variety of foods throughout the course of a week, says Michele Olivier, founder of Baby FoodE. “An easy way to do this is to feed your baby the rainbow—the wider variety of colors of foods, the wider variety of nutrients.”

Remember that if baby doesn’t seem to be into a particular food, you can keep on offering it—it pays off! “It can take 20 or more exposures for a child to get familiar with new foods,” says Reanna Plourde, MS, RD, CLC, a registered dietician at Connecticut Children’s.

One important thing to keep in mind: Babies under the age of one shouldn’t have honey due to the risk of botulism, according to the American Academy of Pediatrics (AAP). Also avoid potential choking hazards such as popcorn, nuts and whole grapes. Aside from that, you have plenty of ingredients to play with!

Baby Food Recipes for 10- to 12-Month-Olds

These recipes are delicious and—bonus—they’re easy to make. Add them to your rotation to try something new with your little one.

Spinach ricotta bites

Savory and portable, these little bites from Weelicious.com are great for working on that pincer grasp.

You’ll need:

• 2 large eggs, beaten
• 1 cup ricotta cheese
• ½ cup mozzarella cheese, shredded
• ½ cup parmesan cheese, grated
• 10-oz. package frozen chopped spinach, defrosted and well drained
• 2 tbl. butter
• 1 small yellow onion, chopped
• 1 clove garlic, minced

Steps:

1. Preheat the oven to 350°F.
2. Finely chop the onions and garlic.
3. Melt butter in a sauté pan over medium heat and cook the onions for 4 minutes or until tender. Add the garlic and cook for an additional minute, and then set it aside to cool.
4. Whisk the eggs in a bowl and stir in ricotta, mozzarella and parmesan cheeses.
5. Defrost and drain the spinach; add it to the cooled onion and garlic mixture, along with a pinch of salt.
6. Add the vegetables to the egg and cheese mixture, stirring well.
7. Grease mini muffin cups and spoon the egg mixture evenly into each cup.
8. Place the muffin tin in the preheated oven and bake for 20-25 minutes or until the filling is set and golden on top.
9. Let the egg cups cool before serving.

Turkey pesto meatballs

Chop up and serve these meatballs to your little one (and yourself) for a delicious meal you’ll both enjoy. They also keep well in the fridge for lunch the next day.

You’ll need:

• 1 ¼ lb. lean ground turkey
• ¼ cup pesto
• ¼ cup plain or Italian-seasoned breadcrumbs
• ¼ cup parmesan cheese (can leave out if baby’s sensitive to dairy)
• 2 cups marinara or tomato sauce

Steps:

1. Preheat the oven to 350°F.
2. Place all the ingredients (except for the sauce) in a bowl and combine them using your hands. Make sure not to overmix or the meatballs will be tough.
3. Using about 1 tbl. of the mixture per meatball, roll them into balls and place them on a plate.
4. Pour the marinara sauce into a 9-by-11-inch baking dish and place the meatballs on top.
5. Cover the baking dish with foil and bake for 25-30 minutes.

Baby guacamole

Avocados are a great way to get healthy fats into baby’s diet, along with plenty of nutrients. This guacamole recipe is good for the whole family too.

You’ll need:

• 1 avocado
• 1/2 tsp. lemon juice
• 1/4 of a tomato, seeded and chopped
• 1 tsp. chopped cilantro

Steps:

1. Cut the avocado in half.
2. Use a chef’s knife to pull out the pit.
3. Scoop out the flesh and place all the ingredients in a food processor.
4. Puree the mixture and serve.

Easy, cheesy veggie muffins

These savory muffins from Baby FoodE are packed with vegetables, cheese and protein, for a filling snack or meal. Slice them into small pieces for your little one to enjoy.

You’ll need:

• 1 3/4 cups flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1/3 cup applesauce
• 1/3 cup melted butter or oil (avocado, vegetable or coconut)
• 2/3 cup milk of choice
• 2 large eggs
• 1 cup cheddar cheese, shredded
• 1 cup carrots, finely shredded or grated
• 1/2 cup zucchini finely shredded or grated, water gently pressed out
• 1/3 cup sweet corn, frozen

Steps:

1. Preheat the oven to 375° F. Spray or line a muffin tin.
2. Whisk together the flour, baking powder, baking soda and salt in a medium bowl.
3. In a large bowl, stir together the applesauce, milk, eggs, oil, carrots, zucchini, corn and cheese until blended.
4. Pour the dry ingredients into the wet ingredients and stir until they’re just combined. Be sure not to overmix.
5. Scoop the batter into the muffin tin until it’s 3/4 of the way full.
6. Place the muffin tin into the oven, and bake for 18-20 minutes or until it’s just golden brown.
7. Let cool for 5-10 minutes. Serve.

Alphabet soup with veggies

This soup gives you the option of pureeing all the veggies—a nice perk, whether your little one is still working on those chewing skills or is picky about produce. The alphabet pasta is also small enough for new foodies to handle.

You’ll need:

• 1 tbl. olive oil
• 1/2 white onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 sticks celery, diced
• 1/2 tsp. Italian seasoning or dried oregano
• 1 14-oz. can diced tomatoes
• 6 cups chicken or veggie broth
• 1 cup alphabet pasta
• 1 cup frozen peas, optional
• Salt and pepper, to taste

Steps:

1. In a large stockpot, heat the olive oil over medium-low.
2. Add the onions and sauté for 2-3 minutes.
3. Add the garlic and sauté for 1-2 minutes.
4. Add the carrots, celery, Italian seasoning, salt and pepper. Sauté for another 3-4 minutes, or until tender.
5. Add the broth and diced tomatoes. Bring the mixture to a boil over high heat.
6. While the soup is coming to a boil, you can puree the veggies in a blender. For a chunkier soup, skip this step.
7. Once the soup is at a boil, reduce the heat to a simmer and add the pasta. Simmer for 8 minutes.
8. Add the frozen peas (if you’re using them) and simmer for another 2-3 minutes. If the soup gets too thick, you can add more broth.
9. Let cool slightly before serving.

Sweet potato and black bean patties

These patties from My Little Brick House have plenty of plant-based protein and fiber, with earthy seasonings like cumin and paprika to expand your little one’s palate. Chop them into small pieces before serving, and store leftovers in the fridge for a quick and easy meal.

You’ll need:

• 1 medium sweet potato
• 1 can low-sodium black beans, drained
• ¼ cup chopped onions
• ½ cup rolled or quick oats
• 1 tsp. cumin
• ½ tsp. sweet paprika
• ½ tsp. garlic powder

Steps:

1. Preheat oven to 375° F.
2. Peel, cut and steam the sweet potato until it’s soft.
3. In a large bowl, add sweet potato chunks and toss in unsalted butter. Add the black beans. Mash well.
4. Add onions, oats and seasoning. Stir well until everything’s combined.
5. Spray a large baking sheet with oil (or use parchment paper).
6. Form your patties using a ⅓ cup measuring cup. Place patties on the baking sheet, leaving enough room between them.
7. Bake for 15 minutes, flip, then cook for another 15 minutes.
8. Remove from the oven and let cool before serving.

Banana yogurt ice pops

Whether baby’s teething or you just want to give them a nutritious sweet treat, these banana yogurt ice pops are a great option. Make them ahead of time and have them ready in your freezer.

You’ll need:

• 2 ripe bananas
• 1 cup plain yogurt
• 1 tsp. vanilla extract

Steps:

1. Peel and slice the bananas.
2. Combine the bananas, plain yogurt and vanilla extract in a blender or food processor. Blend until smooth and creamy.
3. Pour the mixture into ice pop molds.
4. Insert sticks into the molds. Freeze for at least 4 hours or until they’re solid.
5. Run warm water over the outside of the molds for a few seconds to release them—and enjoy!

Have fun and get creative with your new recipes! The best part? You can make all of these ahead of time and pop them out when you’re busy—no cooking needed!

Please note: The Bump and the materials and information it contains are not intended to, and do not constitute, medical or other health advice or diagnosis and should not be used as such. You should always consult with a qualified physician or health professional about your specific circumstances.