Healthy Banana Muffins for Toddlers
Soft mini muffins sweetened only with very ripe banana, made with oats, whole wheat flour and yogurt. A freezer staple for snacks.
Ingredients
Makes 24 mini muffins
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Method
- 1
Heat the oven to 350°F (175°C) and grease or line a 24-cup mini muffin tin.
- 2
Mash the bananas until smooth, then whisk in the eggs, yogurt and melted butter.
- 3
Stir in the oat flour, wheat flour, baking powder and cinnamon until just combined.
- 4
Fill the cups three-quarters full and bake 14–17 minutes, until a toothpick comes out clean.
- 5
Cool in the tin for 5 minutes, then on a rack.
Toddler plate & family plate
Toddler plate
1–2 mini muffins with plain yogurt and soft fruit. Halve them for younger toddlers.
Family plate
Bake in a regular tin for 20–22 minutes for adult-size muffins.
health_and_safetyAllergens
Contains egg, milk and wheat (top 9 allergens).
sync_altSwaps
- swap_horizFold in ½ cup finely chopped raspberries or finely grated carrot.
- swap_horizUse certified gluten-free oat flour for all of the flour.
kitchenStorage
Room temperature 2 days in a sealed container, fridge 5 days. Freeze up to 3 months; thaw overnight in the fridge.
Safety reminders
- Cut round foods (grapes, cherry tomatoes, blueberries) into quarters for children under 4.
- Keep toddlers seated while eating.
- Serve nut butters thinly spread, never as whole nuts.
- This recipe is general guidance for healthy, full-term babies and children. Ask your pediatrician first if your child was born early, has a medical condition, allergies or feeding difficulties (medical disclaimer).
