Baby Banana Muffins

These healthy baby banana muffins are soft, naturally sweet, and packed with wholesome flours—perfect for toddlers and little snackers!

Healthy & Soft Baby Banana Muffins

Ingredients

• 2 ripe bananas
• 1 egg
• 2 tablespoon plain Greek yogurt or dairy-free yogurt
• ¼ cup whole milk or dairy-free milk
• 1 teaspoon vanilla extract
• ½ teaspoon baking powder
• ½ teaspoon cinnamon
• ¼ cup almond flour
• 2 tablespoon coconut flour
• ½ cup oat flour
• ⅓ cup all purpose flour

Instructions

1: Preheat oven to 375°F (190°C). Grease mini muffin cups with non-stick spray or line with paper liners. For easier release, lightly spray liners as well. In a large mixing bowl, mash the bananas until they are smooth, like applesauce.

2. Add egg, Greek yogurt, milk, vanilla extract, baking powder, cinnamon, almond flour, coconut flour, oat flour, and all purpose flour. Mix thoroughly until a thick batter forms.

3. Spoon the batter evenly into 16-20 mini muffin cups. Bake for 25 minutes or until a toothpick inserted comes out clean.

4. Remove from oven and allow muffins to cool completely before serving to your little one.

FAQs

1. Are these muffins suitable for babies under one year?
Yes! They’re made with wholesome ingredients and no added refined sugar, making them great for babies starting solids.

2. Can I make these muffins dairy-free?
Absolutely! Simply swap the Greek yogurt and milk for your favorite plant-based dairy alternatives.

3. How should I store leftover muffins?
Store muffins in an airtight container in the refrigerator for up to 3 days, or freeze them for longer storage.

4. How can I substitute the egg in this recipe?

You can replace the egg with a flax egg by mixing 1 tablespoon ground flaxseed meal with 3 tablespoons water. Let it sit for 5 minutes until it thickens, then use it as a 1:1 replacement for one egg.

5. Do you have an adult banana muffin recipe?

We sure do! Visit this recipe page for our delicious oatmeal banana muffins.