Banana Snack Muffins for Baby (Paleo, No Added Sugar)


Today I thought it might be fun to share a recipe that our son has been enjoying lately.

baby-muffin-recipe

He’s recently become interested in finger foods, so we’ve been trying to add more flavors and textures into the mix with creations like these healthy banana muffins. These aren’t your typical muffins– they look more like little hockey pucks, but luckily my little guy doesn’t mind (nor does he know any differently). He thinks they’re fantastic!

And despite their looks, they are pretty darn tasty.

Naturally sweetened with ripe banana, these muffins are free of refined sugars and added oils, and they are loaded with protein and fiber. Because baked goods made with coconut flour can tend to be dry, I’ve made these muffins extra moist to reduce the risk of choking, so they may not be the kind of snack you want to make for kids or adults who are expecting a traditional muffin. But, they are certainly healthy enough to serve to any of your loved ones!

This recipe only makes 6 small muffins, because our guy only eats about 1/4 of one at a time, but feel free to double the recipe and freeze the extras. They thaw well when stored in the fridge overnight!

Banana Snack Muffins for Baby
Makes 6 small muffins

Ingredients:

2 large bananas (roughly 1 cup mashed)
1 egg
1/4 cup coconut flour
1/4 teaspoon ground cinnamon
1/4 teaspoon baking soda

Directions:

Preheat the oven to 350F and line a standard muffin tin with 6 baking cups. (In my experience, these silicone cups work best.) In a medium mixing bowl, mash the bananas with a fork until they resemble a relatively smooth puree. Stir in the egg, then add the coconut flour, cinnamon, and baking soda. Mix well, until a thick and uniform batter is created.

banana-muffin-recipe

Spoon the batter into the prepared baking cups, then bake at 350F for 25-30 minutes, until the centers are firm. Allow to cool completely before serving. Store in a sealed container in the fridge for up to one week, or in the freezer for up to two months.

paleo-banana-muffins

*Note: As you can see in the picture above, these muffins stuck pretty badly when baked in parchment baking cups. That doesn’t happen when you use silicone baking cups! Since parchment paper is lined with silicone anyway, I’ve preferred to use the reusable silicone version for my most of my baking needs lately.

5.0 from 6 reviews
Banana Snack Muffins for Baby (Paleo, No Added Sugar)
Author: 
Serves: 6
 
A moist, grain-free banana muffin that is perfect for snacking-- particularly as a finger food for babies and toddlers.
Ingredients
  • 2 large bananas (roughly 1 cup mashed)
  • 1 egg
  • ¼ cup coconut flour
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon baking soda
Instructions
  1. Preheat the oven to 350F and line a standard muffin tin with 6 baking cups. (In my experience, these silicone cups work best.) In a medium mixing bowl, mash the bananas with a fork until they resemble a relatively smooth puree. Stir in the egg, then add the coconut flour, cinnamon, and baking soda. Mix well, until a thick and uniform batter is created.
  2. Spoon the batter into the prepared baking cups, then bake at 350F for 25-30 minutes, until the centers are firm. Allow to cool completely before serving. Store in a sealed container in the fridge for up to one week, or in the freezer for up to two months.
Notes
These muffins stuck pretty badly when baked in parchment baking cups. That doesn't happen when you use silicone baking cups! Since parchment paper is lined with silicone anyway, I've preferred to use the reusable silicone version for my most of my baking needs lately.

Notes:

  • You may be able to use a flax egg instead of a whole egg, but I haven’t tried it myself yet. (Our boy hasn’t been introduced to nuts or seeds yet, so we’ll get to that someday!) Flax eggs do not rise like chicken eggs, so the resulting muffins will be even more dense and moist than the recipe is already.
  • To my knowledge, coconut flour has no substitute. Experiment at your own risk!

Enjoy!

Reader Feedback: Do you have any healthy baby recipes to share? Feel free to link below!

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Meet Megan Gilmore

Hi, Iโ€™m Megan. A former fast food junkie turned certified nutritionist consultant, trying to make healthy living as easy as possible. I believe in eating delicious whole foods on a regular basis to help naturally support the bodyโ€™s detox organsโ€” no juice fasting required. (Unless you want to!) If you make one of my healthy recipes, tag @detoxinista on Instagram or Facebook so I can see!

30 thoughts on “Banana Snack Muffins for Baby (Paleo, No Added Sugar)

  1. Laura

    Well, I think these muffins look really tasty despite what you said to the contrary. They look just as good as the sugar laden ones to me.

    And I love how you used a ripe banana to sweeten them……that’s fabulous. Perfect for the kids, perfect for any adult avoiding sugar and other junk.

    Now that fall in here, I’m craving fall comfort foods….like casseroles and muffins. I’ve been thinking muffins nonstop but don’t want to eat the “Traditional” ones loaded in excess junk. Who needs that? Not me, not the kids, and definitely…NOT the husband!

    Reply
  2. Kimberly

    How about the silicon muffin pans? Have you tried those? I’ve been thinking about purchasing as I have noticed that when baking grain free, it does stick terribly to regular liners.

    Reply
  3. Karianne

    Hey, I made these for my 9 month old and he at an entire one. Thanks so much for sharing, any other baby friendly recipes would be great. I used silicone muffin tins and they did not stick.

    Reply
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  5. Dawn

    My baby (8 months) just devoured one! They taste great and are not dense at all. Great for on the go. Any recommendations for websites with similar style recipes (e.g. gluten free, protein rich, nutrient rich whole foods finger foods)

    Reply
  6. Pingback: Healthy Muffins For Babies « Healthfood Tips

  7. Kylie

    I have tried so many different banana muffin recipes and none have received the big thumbs up from both my daughter and husband but these….they received two thumbs up. I’ve been asked time and time again to make them but lost the recipe and couldn’t remember where I got it from. All I remembered was that they only had 4-5 ingredients. I found the recipe on my phone this morning and my daughter is ecstatic lol. Thank you so much x

    Reply
  8. melissa

    My 12 month old daughter loves these! I give them to her for breakfast a lot. Love how super fast & east they are to make.

    Reply
  9. Stephanie trim

    hi! I just had to share with everyone that I have been mixing this recipe in my ninja blender and I think it’s making the batter fluffier. They haven’t stuck to parchment paper liners once!!! Fyi ๐Ÿ™‚

    Reply
  10. Theresa

    LOVE this recipe! I used these to make a healthy version of cupcakes for my son’s first birthday party. Everyone loved them!

    Reply
    1. Rae

      I’m making our second batch today. Last week it was Banana and sweet potato. Today I used apple, half banana and steamed white carrot. I figured as long as I keep the puree to a cup, it should work. They were baked in a silicone mini Madeline pan. My 10.5 month old loves them. She holds one “puck” in each hand and chows down. Thank you for this recipe.

      Reply
  11. Lisa

    Another great muffin recipe! Easy to make with real ingredients makes them ideal. Perfect size for snacking. Mom and toddler approved!

    Reply
  12. Mel

    Has anyone tried to do a frosting with these? I don’t really cook very much but I guess you would just add it once the muffins have cooled ? Maybe Greek yoghurt and cinnamon or just simply cream cheese?

    Reply
  13. Vina

    I just made these and they are so yummy. Looking forward to seeing if my daughter likes these… Or I’ll just eat them all!

    Reply
  14. Jennifer

    These are excellent. My son cannot eat eggs so I used an egg substitute (2 tbsp water, 1 tsp olive oil, 2 tsp baking powder). Thank you so much!

    Reply

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