Easy Healthy Banana Muffins For Babies (BLW) And Toddlers
These easy and healthy banana muffins are perfect for babies starting at 6 months old, for baby-led weaning (BLW), toddlers, and even older kids. The soft and moist texture makes them perfect for little hands and babies learning to chew. Made with simple ingredients and ready in minutes, this banana muffin recipe for babies can make a quick breakfast (when pre-frozen), or snack packed in a lunch box.
Why You’ll Love This Recipe
- Naturally Sweetened: Babies love bananas as finger food and enjoy them in baked goods. The natural sweetness of ripe bananas allows you to omit added sugar entirely.
- Quick and Easy: Ready in under 30 minutes.
- Nutritious Ingredients: Made with wholesome, simple ingredients with minimally added sugar alternative, perfect for growing babies.
- Versatile: Can be made gluten-free, dairy-free, or sugar-free to suit your baby’s dietary needs.
- Baby-Friendly Texture: Soft and moist, ideal for little hands and babies learning to chew.
- Perfect for Baby-Led Weaning: Great for encouraging self-feeding and introducing new textures.
Whether you’re making banana muffins or banana pancakes for your baby, it’s all about the quality of ingredients, in order to provide a proper nutrition for your child.
Whenever I make baked goods for my kid, I’m trying to add at least one or two ingredients that will elevate it’s nutritive aspect, such as adding organic flours and fresh fruits/vegetables like in these banana carrot muffins, banana oat pancakes or these blueberry muffins.
Also make sure to check this amazing baby banana bread – suitable for babies, from 6 months, toddlers and for baby led weaning.
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Ingredients for Healthy Baby Banana Muffins
- Bananas – naturally sweet, keeping the muffins moist and flavorful. Great for babies who love banana as a finger food.
- Egg – provides structure and fluffiness. Can substitute with flaxseed meal for an egg-free option.
- All purpose flour – provides structure, (use gluten free flour mix if you want gluten free banana muffins, you can also use oat flour).
- Butter – for moisture and softness. For dairy free version, you can also use a vegan butter or coconut oil.
- Baking soda + lemon juice – natural leavening agents that make the muffins rise without baking powder.
- Cinnamon – adds warm flavor. Optional additions include a pinch of nutmeg or pure vanilla extract (or vanilla powder).
- Maple sugar – natural sweetener. Or use coconut sugar, brown sugar, or omit entirely for sugar-free banana muffins.
- Salt – enhances flavor. Optional for babies under 1 year due to sodium intake recommendations.
How To Make Mini Banana Muffins For Babies ➔ Step-by-Step
To make this baby banana muffin recipe is very easy, you don’t need special equipment, just a fork and one bowl. About 15 minutes to make the batter for these banana baby (mini) muffins and another 15 to bake.
- Prepare all ingredients, you should have them ready before you start mixing. It saves time and avoids the browning of banana once mashed. Preheat oven to 350°F (175°C).
- Mash bananas: In a mixing bowl, mash the bananas with a fork until smooth.
- Mix Wet Ingredients: Add the melted butter (or oil) and egg to the mashed bananas. Whisk until well combined.
- Add the dry ingredients: to the wet ingredients add the dry ingredients (except baking soda) and mix again thoroughly. Avoid overmixing to keep the muffins tender.
- Add Leavening Agents: Stir in the baking soda and lemon juice mixture. Mix gently to preserve the leavening bubbles.
- Fill Muffin Pan: Transfer the batter into a mini muffin pan, filling each cup about 3/4 full, using 1 to 1.5 tsp at a time.
- Bake: Bake for 13-15 minutes or until golden brown.
- Cool: Allow the muffins to cool in the pan for at least 10 minutes before removing. They will release easily once cooled.
The Best Mini Muffin Pan
The best muffin pan is a non-stick one, unfortunately most of them have a toxic coating. For a baby these toxins are especially dangerous so it’s best to use a ceramic coated muffin pan, it’s the healthiest non-stick option you could find.
Mix-Ins and Variations
- Add Fruits: Incorporate fresh blueberries, diced strawberries, or shredded apples for added sweetness and nutrition.
- Include Vegetables: Grate carrots or zucchini (squeeze out excess moisture) to boost the muffins’ nutrient content.
- Add Nuts: For older babies without nut allergies, finely chopped almonds or pecans can add a pleasant crunch.
- Spice it Up: A pinch of nutmeg or pure vanilla extract can enhance the flavor profile.
Baking Tips For Perfect Baby Banana Muffins
- You can use frozen bananas: You can use thawed frozen bananas in this baby muffin recipe. Since they will have some extra moisture, blot them with a paper towel to rid some excess liquid.
- Don’t want to use butter? then try some coconut oil instead, you will hardly taste it in the muffins the cinnamon will cover that. Olive oil might lend an herbal note to the muffins, so I like to use avocado or grapeseed oil as an option. Vegetable oil like canola oil is highly processed, so I don’t recommend that!
- Make regular size banana muffins – just cook a bit longer: about 20-25 minutes.
- Use Ripe Bananas: The riper the bananas, the sweeter the muffins will be.
- Don’t Overmix: Overmixing can make the muffins tough. Stir until ingredients are just combined.
- Check for Doneness: Insert a toothpick into the center of a muffin. If it comes out clean, they’re ready.
- Adjust Sweetness: Omit added sugars for babies under 1 year or if you prefer a less sweet banana muffin for your baby.
How To Store The Muffins
- Store leftovers for 3-5 days at room temperature.
- To freeze these baby banana muffins, let them cool completely. Place in a airtight container and freeze for up to 3 months.
- Thaw / reheat – just pop them out of the freezer and place them back in the muffin tin. Cover with foil and reheat at 350F until heated through (about 10 min).
FAQs
Yes, these banana muffins are great for babies, they have a very soft texture and if you’re doing baby led weaning, you can serve the whole banana muffin, or slice in half (it depends on how big they come out). In this recipe I’m using a mini muffin tin.
Absolutely! The banana is naturally sweet so you can definitely skip the added sugar and make them sugar free. Tip: the riper the banana the sweeter the muffin will taste.
If you want the baby muffins gluten free, substitute the regular flour with a gluten free blend. You can use a homemade gluten free mix without gums and less starches, or your favorite store-bought one. If you want to use oat flour as you gluten free flour, use certified gluten free rolled oats to mill in a coffee grinder.
Yes, you can use a flaxseed egg or applesauce as an egg substitute. You may also need to add some extra baking powder to ensure rising.
If you want the muffins dairy free, use a vegan butter like Miyoko’s (a healthier option than margarine) or your favorite healthy oil (make sure it’s high heat stable).
Have you tried the banana mini muffins recipe for your baby?
Your feedback is really helpful, let me know how your little one enjoys them! Don’t forget to leave a comment and rate the recipe below in comment section.
Try These Baby Breakfast Recipes (BLW)
Easy Healthy Banana Muffins for Babies and Toddlers (Perfect for BLW)
Ingredients
- 1 large egg
- 2 medium bananas (about 3/4 cup mashed)
- 4 tbsp butter (melted, see notes)
- 3/4 cup all purpose flour (for gluten free version, see notes)
- 1 tsp cinnamon powder
- 3/4 tsp baking soda
- 3/4 tsp lemon juice (or apple cider vinegar)
Optional
- 1/4 cup granulated maple sugar (reduce or omit entirely )
- 1/4 tsp sea salt (optional)
Instructions
- Gather all your ingredients before starting to prevent the mashed bananas from browning. Preheat your oven to 350°F (175°C).
- Mash the banana with a fork, whisk in the melted butter and egg, mix with your fork until combined.
- Add the dry ingredients (except baking soda) and mix again thoroughly.
- At the end add the baking soda and lemon juice and give the dough a gentle final mix (don’t overmix, it will disperse the bubbles).
- Transfer the muffin dough to the mini muffin pan (3/4 of the way full) using 1 to 1.5 tsp at a time. Bake for 13-15 minutes at 350F until golden brown. You don't need to grease the pan or use muffin cups if you're using a ceramic coated muffin pan. They will not stick and will release easily.
- Once baked, don’t attempt to take them out immediately from the muffin pan. Allow to cool for at least 10 minutes. They will easily detach themselves. Enjoy warm or freeze for later.
Notes
- You can use frozen bananas: You can use thawed frozen bananas in this baby muffin recipe. Since they will have some extra moisture, blot them with a paper towel to rid some excess liquid.
- Don’t want to use butter? then try some coconut oil instead, you will hardly taste it in the muffins the cinnamon will cover that. Olive oil might lend an herbal note to the muffins, so I like to use avocado oil as an option. Vegetable oil like canola oil is highly processed, so I don’t recommend that!
- Make regular size banana muffins – just cook a bit longer: for 20 minutes.
- Make them dairy free: use a vegan butter like Miyoko’s (a healthier option than margarine) or your favorite oil.
- Make them gluten free: substitute the regular flour with a gluten free blend. You can use a homemade gluten free mix without gums and less starches, or your favorite store-bought one. If you want to use oat flour, use certified gluten free rolled oats to make the flour.
Nutrition
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These were easy to make and turned out yum ! Thank you
Great for blw only one question I did have a little after taste of the baking soda is that normal?
It could probably be because there’s too much baking soda or not enough acidic ingredient (lemon juice) to offset it. Maybe you accidently didnt use the right proportions.
I’ve been making these for my son for about 12 months and it’s the one recipe I ALWAYS go back to! They are his absolute favorite. I do replace the sugar with unsweetened applesauce and add in some cut up apples but even without the changes they are delicious. I munch on them myself. 😋
My baby is allergic to eggs and this was my first go trying a baked yolk. So I made this (without sugar or salt) and only used one yolk, and everything held together nicely. (And it was fine for the baby, too!)
Thank you for your feedback Katie!
Looking forward to trying this one! Can I ask what it is about baking powder you’re trying to avoid? I know some contain aluminum- is that it? Just trying to educate myself. Thank you!
The ingredients might be a problem for some little kids. Aluminum is one, but they can also contain phosphate additives. Also corn starch can be an allergen for some.
Left out sugar and salt, used oat flour and added a couple blueberries to each! They were so moist my 11 month old devoured them! Thanks for the recipe.
These were so easy to make! I left out the sugar and salt, and they were still delicious. My 7 month old loved them!
Thanks for your feedback, enjoy! 🙂