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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.
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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)
Ingredients
- 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
More Recipes to Try
- Healthy Peanut Butter Banana Muffins (No Four!)
- Applesauce Muffins
- Paleo Pumpkin Muffins
- Healthy Zucchini Muffins
- Mini Banana Chocolate Chip Muffins
If you try this recipe, please leave a comment and star rating below to let me know how you like them.
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.