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Healthy Banana Muffins For Baby (BLW)

Easy banana baby muffins made with simple ingredients, ready in just 30 minutes. These baby banana muffins are soft and moist and are perfect for babies six month and up, including toddlers, older kids and even adults.

Since these mini banana muffins are so soft, they’re perfect for little hands and babies with no teeth that are just trying to learn how to chew. Also convenient as baby led weaning banana muffins served for breakfast, snack or finger food on the go.

Baby muffin recipe with banana.

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Easy Banana Muffins For Baby

To make this baby banana muffin recipe you don’t need special equipment, just a fork and one bowl. It’s simple, just like these easy baby blueberry muffins.

Baby banana muffins baby led weaning.

You need only 15 minutes to make the batter for these banana baby (mini) muffins. First you mash the bananas and combine all wet ingredients. Then you whisk all of your dry ingredients together with wet ingredients and you’re done. Pretty easy, and you don’t have to worry about overmixing.

Also make sure to check these Blueberry Pancakes For Babies & Toddlers and these Baby Banana Pancakes for variety. They are all suitable for babies, from 6 months, toddlers and for baby led weaning.

Baby muffins banana for toddlers and kids.

Are These Banana Muffins Suitable For Baby Led Weaning?

Yes, 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). 

Ingredients For Baby Banana Muffins

  • Bananas – helps keep muffins moist while adding flavor and sweetness.
  • Egg – provides height and texture.
  • 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 – for leavening (in order to avoid baking powder).
  • Cinnamon – for flavor, you can also use a pinch of nutmeg if you like. Don’t use cheap processed vanilla extract. Pure vanilla powder or the insides of a whole vanilla bean is the best alternative.
  • Maple sugar – for color and more sweetness (optional). Or you can use coconut sugar, brown sugar or omit it entirely if you want sugar free banana muffins for tour baby.
  • Salt – optional, for older babies.
Ingredients for baby banana muffins.

How To Make Mini Banana Muffins For Babies

  1. 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.
  2. Mash the banana with a fork, whisk in the melted butter and egg, mix with your fork until combined.
  3. Add the dry ingredients (except baking soda) and mix again thoroughly.
  4. 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).
  5. Transfer the muffin dough to the mini muffin pan (3/4 of the way full) using 1 to 1.5 tsp at a time.
  6. Bake for 13-15 minutes at 350F until golden brown. 
How to make baby banana muffins from scratch with healthy ingredients for babies 6 months and up.

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 some finely chopped nuts like almonds or pecans – for older babies (watch out allergies).
  • Add grated vegetables like carrots or zucchini (squeeze and drain the extra liquid before using).
  • Use extra fruits like shredded apples, blueberries or strawberries.
Mini banana muffins for baby sugar free dairy free bite.

Make The Muffins Gluten Free

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.

Make Banana Muffins: Dairy Free

If you want the banana baby muffins dairy free, use a vegan butter like Miyoko’s (a healthier option than margarine) or your favorite oil.

Banana muffins for baby on a cooling rack.

Can You Make Sugar Free Banana Muffins For Baby?

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.

Baking Tips For Perfect Baby Banana Muffins

  1. 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.
  2. 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!
  3. Make regular size banana muffins – just cook a bit longer: for 18-20 minutes.

How To Store

  • 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. 
Mini banana muffins for baby 6 month up toddlers kids as finger food or baby led weaning.

Have you tried the banana mini muffins recipe?

Your feedback is really helpful, please rate and leave a comment below recipe card!

More Baby Breakfast Recipes (BLW)

baby banana muffins recipe

Baby Banana Muffins Recipe

ThrivingNest
Easy baby banana muffins – soft and moist and perfect for babies six month and up, including toddlers, older kids and even adults. Ready in only 30 minutes, they're also convenient as baby led weaning banana muffins served for breakfast, snack or finger food on the go.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Breakfast, Snack
Cuisine American, Baby Food
Servings 21 mini muffins
Calories 50.7 kcal

Ingredients
  

  • 1 large egg
  • 2 medium bananas (about 3/4 cup mashed)
  • 4 tbsp butter (melted, or use vegan butter if you want them dairy free, oil is another option)
  • 3/4 cup all purpose flour (to make them gluten free, use your favorite mix)
  • 1/4 cup maple sugar (or coconut sugar – reduce or omit entirely if you want less sugar)
  • 1 tsp cinnamon powder
  • 3/4 tsp baking soda
  • 3/4 tsp lemon juice (or apple cider vinegar)
  • 1/4 tsp sea salt (optional)

Instructions
 

  • 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.
  • 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

  1. 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.
  2. 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!
  3. Make regular size banana muffins – just cook a bit longer: for 18-20 minutes.
  4. How To Store:
    • 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. 
  5. Make them dairy free: use a vegan butter like Miyoko’s (a healthier option than margarine) or your favorite oil.
  6. 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

Serving: 1muffinCalories: 50.7kcalCarbohydrates: 6.2gProtein: 1gFat: 2.6gSodium: 45.9mgPotassium: 45.3mgFiber: 0.4gSugar: 1.6gVitamin A: 1.9IUVitamin C: 0.3mgCalcium: 0.4mgIron: 1.7mg
Have you tried any of these recipes? Your feedback is really helpful, please rate and leave a comment below recipe card!!

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