Banana Muffins for Baby (No Added Sugar)

These aren’t your typical muffins, as they aren’t nearly as fluffy and sweet as bakery muffins, but boy, do babies and toddlers love these. And as a parent, I love that they’re easy to prep and made with wholesome ingredients.

I created this recipe because there weren’t many grain-free options on the internet 10 years ago. We kept our son grain-free for the first 2 years of his life, so these coconut-flour muffins were an easy alternative! We used them for baby-led weaning (BLW), and he continued to snack on them as a toddler.

Now that my son is older, he expects muffins that are more like the kind you’d buy from a bakery. If you’re looking for something like that, too, try my Almond Flour Banana Muffins or Oat Flour Banana Muffins, both gluten-free and made with natural sweeteners.

⭐⭐⭐⭐⭐ Featured Review

“Love this! My son just turned 1 and I’ve been looking for a “healthy snack”…I’ve found it!! (For the three of us!!) I love how its simple and easy to make. Thank you!” – Susan

BLW Muffin Recipe Ingredients

• Ripe Bananas. Use bananas with plenty of black spots for the best flavor. Since there’s no added sweetener, the bananas will determine how sweet these muffins turn out.
• Coconut Flour. This grain-free flour is quite absorbent, so a little goes a long way! If you want to use another flour, check out the FAQ section below. (Oat flour will work, too.)
• Eggs. You can use one or two eggs for this recipe, depending on how much protein you want the muffins to have. I recently re-tested this recipe with 2 eggs in the hopes that it would make the muffins fluffier, but it surprisingly didn’t affect the texture much.
• Cinnamon. I add this for an extra hint of flavor, since it pairs well with banana.
• Baking Powder. You can use this for a lift, or use half the amount of baking soda.

How to Make Simple Banana Muffins for Baby

Step 1:

Preheat the oven to 350ºF and line a standard muffin tin with 6 parchment baking cups.

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 powder. Mix well until a thick, uniform batter forms.

Step 2:

Use a 1/4 cup measure to scoop the batter into the prepared baking cups. This is a relatively small batch, because I want to make sure you like it before you use too many ingredients.

Bake the muffins at 350ºF for 25 minutes, or until the centers are firm. Allow to cool completely before serving.

Banana Muffins for Baby (No Added Sugar)

4.89 from 18 votes

If you need a healthy muffin recipe for babies and toddlers, this one is a family favorite. It's made without nuts, grains, or added sugars, so it won't look like a typical bakery muffin… but it's always been a hit with my kids, and is the perfect way to use up ripe bananas. Be sure to read the notes, as I've recently tested this oat flour, in case you prefer that option.

prep5 mins cook25 mins total30 mins

Servings:6

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Ingredients

 

US CustomaryMetric

 

1x2x3x

• 2 ripe bananas
• 2 eggs
• ¼ cup coconut flour (see notes)
• ½ teaspoon ground cinnamon
• 1 teaspoon baking powder

Instructions

• Preheat the oven to 350ºF and line a standard muffin tin with 6 baking cups. In a medium mixing bowl, mash the bananas with a fork until they resemble a relatively smooth puree. Then, stir in the eggs, coconut flour, cinnamon, and baking powder. Mix well until the batter looks uniform.
• Use a ¼ cup measure to scoop the batter into the prepared baking cups. Bake at 350ºF for 25 minutes, or until the centers are firm. Allow to cool completely before serving.
• These muffins will keep well in an airtight container in the fridge for up to 5 days. Or you can freeze them for up to 3 months.

Notes

Nutrition information is for 1 of 6 muffins. This is automatically calculated using an online ingredient database, so it’s just an estimate, not a guarantee. 

Flour Variation: If you don’t have coconut flour on hand, I’ve also made these with 1/2 cup of oat flour. They fluff up much more with this swap! But make sure they cool completely before serving for the best texture. (And use certified gluten-free oat flour if you need a gluten-free recipe.) 

Update Note: This recipe originally called for only 1 egg, but I prefer it with 2 (especially if you try the oat flour variation above). Feel free to try it either way! I also swapped the baking soda for baking powder to help with lift. If you need to use baking soda instead, use 1/4 teaspoon per egg you use. 

Nutrition

Calories: 83kcal | Carbohydrates: 12g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 62mg | Sodium: 32mg | Potassium: 230mg | Fiber: 3g | Sugar: 5g | Vitamin A: 112IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 0.5mg

Author: Megan Gilmore

Course: Breakfast, Snack

Cuisine: American

Keyword: banana snack muffin

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If you try this recipe, please leave a comment and star rating below to let me know how you like them.