Easy baby banana muffins - soft and moist and perfect for babies 6 smonth and up, including toddlers, older kids and even adults. These banana muffins for baby are ready in only 30 minutes, and are also convenient as baby finger food for baby led weaning. They're great served for breakfast, snack or finger food on the go.
4tbspbutter(melted, or use vegan butter if you want them dairy free, oil is another option)
3/4cupall purpose flour(to make them gluten free, use your favorite mix)
1/4cupmaple sugar(or coconut sugar - reduce or omit entirely if you want less sugar)
3/4 tspbaking soda
3/4tsplemon juice(or apple cider vinegar)
1/4tsp sea salt(optional)
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.
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.