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Today I thought it might be fun to share a recipe that our son has been enjoying lately.
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!
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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.
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.
*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.
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
Instructions
- 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.
- 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
Nutrition
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!
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Reader Feedback: Do you have any healthy baby recipes to share? Feel free to link below!
These were delicious! My 3 year old loved it and no sugar or oil which is great, even for me. Great with a cup of coffee.
Made these for my 9mo old son, he loved them. Quick and easy, loved the basic ingredients. I didn’t have coconut flour, so I sub’d about 3/4 cup of rye flour. Did 1/2tsp cinnamon, 1/4tsp ground ginger, a bit of nutmeg and added some molasses. Thank you so much for your recipe ♥️
I have been looking for something just like this for a while and every recipe I have tried is really bad. These came out really good! One thing to note is that I think I will play with the flour/banana ratio next time depending on the banana size because these ended a little wet.
I was wanting to make this or the applesauce cupcake recipe for my child’s first birthday in cake form. I was thinking of using the applesauce cupcake recipe but substituting the maple syrup with bananas to sweeten it. I don’t want to use any non-fruit sweetener. Would that work? How much banana would you use? Or could I just substitute the applesauce & maple syrup for bananas in the applesauce cupcakes? I’m wanting to make a 10 inch round cake. Thanks.
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!
Can I add blueberries to these with the same amounts of ingredients?
Thanks! Can’t wait to try them.
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!
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?
Another great muffin recipe! Easy to make with real ingredients makes them ideal. Perfect size for snacking. Mom and toddler approved!
I was wondering if you had tried these with other fruits or mixing half banana with half fruit puree. These look great and I look forward to trying them with my daughter.
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.