Banana Muffins for Baby (No Added Sugar)

banana muffins for baby split in half and held up to show the texture.

Banana Muffins for Baby (No Added Sugar)

Course: Breakfast, Snack

Cuisine: American

Keyword: banana snack muffin

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings:

Calories: 83kcal

Author: Megan Gilmore

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.

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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 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