Looking for an easy snack or breakfast to whip up for your baby or toddler? These baby banana muffins are free of added sugar, sweetened with banana and packed full of fiber. You can also sneak in some hidden veggies!

Hello from picky toddler land! My one very eager baby eater is now a picky toddler so finding recipes she’ll eat and enjoy has become a bit of a struggle around here.

Luckily my one year old is obsessed with these baby muffins! They’re sweetened with banana, come together with high-fiber oat flour and a small protein boost from eggs. You can even sneak in some hidden veggies.

I usually make a full batch of these and then freeze a bunch for quick and easy snacking. Sydney loves these and I love the ingredients!

We started feeding her these when we did baby-led weaning at a 6 months and she’s still going strong at just over a year. We’ve adjusted how we serve them (instructions below) and now sneak veggies into them because my veggie-loving baby is no more but hey – you do what works! Here’s how to make your own baby muffins…

Ingredients in Baby Muffins

• Oat flour – you can buy store bought or grind up your own in the blender. Buy gluten-free certified in gluten is a problem.
• Baking soda
• Cinnamon – feel free to add in any other spices you prefer
• Bananas – make sure they are extra ripe for sweetness!
• Applesauce– buy the unsweetened kind of apple sauce if you don’t want added sugar.
• Egg – 1 large egg. You can substitute a flax egg if baby is allergic or sensitive to eggs.
• Butter – a little fat to give the muffins moisture. You can sub in melted coconut oil if preferred.
• Milk – dairy or non-dairy if your baby is dairy-free. You can also sub in breastmilk for added nutrition for baby!

Are These Baby Muffins Healthy?

Yes! These baby muffins are a healthy breakfast or snack for babies and toddlers. They are naturally sweetened with bananas and are a good source of fiber and protein.

They are free of any sugar or salt – two ingredients recommended to avoid for young children.

How to Make Baby Muffins

STEP 1: MIX DRY INGREDIENTS

In a large bowl combine oat flour, baking soda and cinnamon.

STEP 2: MIX WET INGREDIENTS

In a separate bowl mash banana to create a puree. Stir in applesauce, egg, butter and milk.

STEP 3: COMBINE WET + DRY INGREDIENTS

Slowly incorporate dry ingredients into wet ingredients until just combined.

STEP 4: BAKE MUFFINS

Divide batter evenly into 12 muffin cups. Bake for 20 minutes or until golden brown and tops spring back. Let sit for 20 minutes to cool and then remove from muffin tin to cool to room temperature.

How to Serve:

These baby muffins are perfect baby led weaning muffins or as finger foods for older babies.

For babies 6-9 months: Serve as muffins whole so that they can easily grab and gnaw on. Perfect for parents doing baby led weaning.

For babies 9-18 months: break muffins into small pieces that they can easily pick up to practice their pincer grasp and fine motor skills. Ideal for helping babies practicing with finger foods.

For toddlers 18 months+: Serve as mini or full size muffins.

How to Freeze Baby Muffins

You can easily freeze and thaw these baby banana muffins for easy snacking. Just individually wrap each muffin in tinfoil and then store them all in a ziplock bag for up to 3 months.

Remove from freezer 1 hour before serving or heat in microwave for 30-40 seconds for quick thawing.

Sneak in Veggies!

I know how hard it can be to get in those extra servings of veggies for babies and toddlers. Here are some ideas to sneak in some veggies:

Spinach – to add spinach to your muffins you can blend your batter with 2 cups of spinach. Your muffins will be green but baby won’t taste it at all!

Carrots– Shred 1/2 a cup of carrots and stir into wet batter.

Cauliflower– Add 1/2 cup of cooked and steamed cauliflower rice. Just make sure you remove all excess moisture. Blend into batter.

Zucchini – shred 1 medium zucchini and squeeze out any extra moisture. Stir into wet batter.

FAQs

Can you make these mini muffins?

Absolutely! You can use a mini muffin tin. You’ll need to reduce cook time to about 10-12 minutes. Check carefully to ensure they don’t burn.

Can you use regular flour?

Yes you can use regular flour or even whole wheat flour. You may need to add in about a 1/4 cup of additional milk if batter is too thick.

Can you use frozen bananas?

For sure – just swap one-to-one and thaw frozen bananas before mashing.

Can you use add-ins?

Absolutely! Feel free to stir in 1/2 a cup of blueberries or other fresh berries or chocolate chips if you have older kids. You can also top them with a little peanut butter or other nut butter if you’re testing out common allergens.

Print

Baby Banana Muffins

Looking for an easy snack or breakfast to whip up for your baby or toddler? These baby banana muffins are free of added sugar, sweetened with banana and packed full of fiber. You can also sneak in some hidden veggies!

• 1 1/2 cups oat flour (ground rolled oats)
• 1 tsp baking soda
• 1/2 tsp ground cinnamon
• 2 large ripe bananas
• 1/2 cup unsweetened applesauce
• 1 large egg
• 1/4 cup butter, melted
• 1/2 cup milk (dairy or non-dairy milk)

1. Preheat oven to 350 degrees F.
2. Line a muffin tin with liners or silicone muffin cups.
3. If making oat flour: grind up oats in a blender.
4. In a large bowl combine oat flour, baking soda and cinnamon
5. In a separate bowl mash up bananas.
6. Stir in applesauce, egg, butter and milk.
7. Slowly incorporate dry ingredients into wet until just combined.
8. Divide batter evenly into 12 muffin cups.
9. Bake for 20 minutes or until golden brown and tops spring back.
10. Let sit for 20 minutes to cool and then remove from muffin tin to cool completely.
11. Store in an airtight container for up to 3 days or see instructions above for freezing.

Keywords: baby muffins, baby banana muffins, oat flour banana muffins