These easy and healthy Baby Muffins are mini in size, soft in texture and naturally sweetened with banana and cinnamon. The perfect first muffin for babies.
Why these Muffins are Great for Babies
- Fruit Sweetened – It is recommended that children under two should not consume any added sugar. Most muffin recipes are packed with sugar, maple syrup or honey. These are sweetened with banana and cinnamon – perfect for little ones.
- Texture – A very soft, spongy texture easy for babies to eat.
- Mini in Size – Making them perfect for little hands.
- Freezable – Who doesn’t love a puree/finger food freezer stash, ready for their babies at any time?
When Can Babies Eat Muffins
This will really depend on you and your baby. Once your baby has progressed onto finger foods then they should be able to manage these muffins.
Personally, I recommend focussing on offering your baby lots of iron-rich food and cooked vegetables before moving on to muffins.
Although these muffins are healthier than most recipes I would still consider this an occasional food and not something you allow your baby to fill up on every day.
Banana Baby Muffins Ingredients
This is what you need to make banana baby muffins…
Cooking Steps and Tips with Photos
- Mix together the lemon juice and milk – this is to add more acidity to the recipe for the baking soda to work. If you prefer, you can replace with buttermilk.
- Mix together wet ingredients – mix until combined.
- Add mashed banana and gently stir.
- Mix together the dry ingredients – It is important to distribute the baking soda and cinnamon evenly throughout the flour before adding to the wet ingredients. Sifting the dry ingredients helps with this.
- Combine wet and dry ingredients – do not be tempted to over mix, the mixture will be thick and lumpy (see picture)
- Transfer to Muffin Tray – work quickly and fill each muffin cup, to the top, with the muffin mixture.
- Bake – in a pre-cooked oven (160C/320F ) for 13-15 mins.
Not Just For Babies!
Of course, just because our kids are older doesn’t mean we stop looking for healthier versions of recipes. These muffins are perfect for children of all ages and adults too.
They travel well and are great for popping into a lunch box or taking out and about for day trips.
If your children are used to sweeter foods then you may need to slightly adapt the recipe to appeal to their taste buds. You can add a little extra sweetness by adding some
- Dates – Blend a couple of dates with the milk (see this banana bread recipe for more detail) or finely chop the dates and stir through.
- Sultanas/raisins – Soak approx 1/2 cup sultanas in boiling water for a couple of mins. Drain and stir through just before transferring the mixture to the muffin tray.
- Honey/maple syrup – Replace a little of the milk with some honey or maple syrup
- Chocolate chips – A few chocolate chips can really increase the kid appeal!
- Cool on a wire rack. Allow to cool in the muffin tray for a couple of mins and then transfer to a wire rack to cool completely. Before you store your muffins you want to make sure they are completely cooled. Packing them away when they are still warm will result in compensation and soggy muffins.
- Storing at room temperature – Store in an airtight container for 1 day.
- Refrigerating – Store in an airtight container and refrigerate for up to 3 days. I personally do not recommend this method of storing as it can change the texture of the muffin, making them a little dry for babies.
- Freezing – Freeze in an airtight container for 2-3 months. Allow to thaw on the counter or defrost in the microwave.
Other Baby Muffin Recipes
Your baby may also enjoy
- Sweet Potato Muffins
- Zucchini Muffins
- Fruity Egg Muffins
- Mini Blender Muffins
- Blueberry Baby Muffins
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Banana Baby Muffins
- Mini Muffin Tray
- 1 ½ tsp Fresh Lemon Juice
- 125ml (½ cup) Milk
- 80ml (⅓ cup) Coconut Oil
- 60g (¼ cup) Natural Yoghurt
- 2 Eggs
- 1 tsp Vanilla
- 250g (1 cup) (around 2-3 ripe bananas) Ripe Banana, mashed
- 215g (1¾ cup) Plain Wholemeal Flour
- 1 tsp Cinnamon
- ¾ tsp Baking Soda
- Preheat oven to 160ºC (320ºF) and grease a 24 cup mini muffin tray with coconut oil or butter.
- Add the lemon juice to the milk and allow to sit for 5 mins.
- In a large mixing bowl, mix the milk & lemon mixture with the coconut oil, yoghurt, vanilla and eggs. Mix together with a whisk.
- Add the mashed banana and mix through.
- In a seperate mixing bowl, add the flour cinnamon and baking soda and gently stir to mix through.
- Add the dry flour mix to the wet ingredients and fold in gently until just combined.
- Divide the batter evenly between the 24 muffin cups. Bake muffins for approx 13-15 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.