Baby Banana Muffins [Naturally Sweetened]

Looking for an easy snack or breakfast to make for your baby or toddler? These Baby Banana Muffins are no added sugar, sweetened with banana and full of fiber. You can also sneak in hidden veggies!

Hello from picky toddler land! My only very avid baby eater is now a fussy toddler, so finding recipes for her to eat and enjoy has gotten a bit difficult here.

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

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

We started feeding her this when we baby led weaned at 6 months old and she is still going strong at just over a year old. We’ve adjusted how we serve them (instructions below) and are now sneaking in veggies because my vegetarian baby isn’t anymore, but hey – you do what works! How to bake your own baby cupcakes…

Ingredients in baby muffins

• oatmeal – you can buy in the store or grind yourself in the blender. Buy certified gluten free in Gluten is a problem.
• baking soda
• Cinammon – Feel free to add other spices you prefer
• bananas – Make sure they’re extra ripe for cuties!
• applesauce– Buy the unsweetened applesauce if you don’t want any added sugar.
• egg – 1 large egg. You can substitute a flax egg if the baby is allergic or sensitive to eggs.
• butter – some fat to moisturize the muffins. You can soak melted coconut oil as you like.
• milk – dairy or non-dairy if your baby is dairy free. You can also use breast milk for extra nutrition for your 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’re free of sugar or salt — two ingredients to avoid for young children.

How to make baby muffins

STEP 1: MIX DRY INGREDIENTS

In a large bowl, mix together the oatmeal, baking soda, and cinnamon.

STEP 2: MIX WET INGREDIENTS

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

STEP 3: COMBINE WET + DRY INGREDIENTS

Slowly incorporate dry ingredients into wet ingredients until just combined.

STEP 4: BAKING MUFFINS

Divide batter evenly among 12 muffin cups. Bake for 20 minutes or until golden and peaks spring back. Let cool for 20 minutes, then remove from muffin tin to cool to room temperature.

How to serve:

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

For babies from 6-9 months: Serve as whole muffins for easy grabbing and chewing. Perfect for parents doing baby-led weaning.

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

For toddlers from 18 months: Serve as mini or large muffins.

How to freeze baby muffins

You can easily freeze and thaw these baby banana muffins for easy snacking. Simply wrap each muffin individually in aluminum foil, then store in a ziplock bag every up to 3 months.

Remove from the freezer 1 hour before serving or heat in the microwave for 30-40 seconds to defrost quickly.

Sneak into veggies!

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

spinach – To add spinach to your muffins, you can mix your batter with 2 cups of spinach. Your muffins will be green, but baby won’t taste them at all!

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

cauliflower– Add 1/2 cup of cooked and steamed cauliflower rice. Just make sure you get rid of any excess moisture. Stir into the batter.

zucchini – Shred 1 medium zucchini and squeeze out excess moisture. Stir into the wet batter.

frequently asked Questions

Can you make these mini muffins?

Absolutely! You can use a mini muffin pan. You need to reduce the cooking time to around 10-12 minutes. Check carefully that they are not burning.

Can you use regular flour?

Yes, you can use regular flour or even whole wheat flour. You may need to add about 1/4 cup extra milk if the batter is too thick.

Can you use frozen bananas?

Definitely – just swap them one for one and thaw frozen bananas before pureeing.

Can you use add-ins?

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

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