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 make a delicious breakfast recipe for babies 6 month and up, including toddlers, older kids and even adults.
Babies love bananas as finger food and they also love it incorporated in other baked goods. 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.
Easy Banana Muffins For Baby
Whether you’re making banana muffins for babies/ toddlers or banana pancakes, 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 Needed
- 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.
How To Make Mini Banana Muffins For Babies
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.
- 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.
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.
Are These Banana Muffins Suitable For Baby Led Weaning?
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.
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.
Make The Baby 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.
Can You Make Sugar Free Banana Muffins?
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
- 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: for 18-20 minutes.
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.
Have you tried the banana mini muffins recipe for your baby?
Your feedback is really helpful, please rate and leave a comment below recipe card!
More Baby Breakfast Recipes (BLW)
- Banana Carrot Muffins
- Easy Baby Blueberry Muffins (DF GF Option)
- Banana Pancakes (Egg Free, DF, GF Option)
- Banana Oat Pancakes
- Banana Bread (GF Option)
- Blueberry Pancakes (DF & Egg Free Option)
- Apple Pancakes
- Baby Oat & Prune Porridge (6 Months +, Toddlers)
- Sweet Potato Fritters (Latkes)
Mini Banana Muffins For Babies, Toddlers, Kids
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
- 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: 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.
- 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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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! 🙂