Easy Healthy Banana Muffins for Babies and Toddlers (Perfect for BLW)
These soft and moist banana muffins are perfect for babies starting at 6 months old and toddlers. Naturally sweetened with ripe bananas, they're easy to make with simple, wholesome ingredients and ready in minutes. Ideal for baby-led weaning, these healthy muffins can be customized to be gluten-free, dairy-free, or sugar-free, making them a nutritious and delicious snack or breakfast option for your little one.
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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.
I’d love to hear how it turned out!Tap ⭐⭐⭐⭐⭐ below to rate it or leave a quick comment! Your feedback helps other readers.👇
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