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 ½ 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!
Storage Instructions
- 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
Looking for more healthy kid recipes?Sign up for my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more kid-friendly inspiration on Pinterest and Instagram.
Banana Baby Muffins
Equipment
- Mini Muffin Tray
Ingredients
- 1 ½ teaspoon Fresh Lemon Juice
- 125ml (½ cup) Milk
- 80ml (⅓ cup) Coconut Oil
- 60g (¼ cup) Natural Yoghurt
- 2 Eggs
- 1 teaspoon Vanilla
- 250g (1 cup) (around 2-3 ripe bananas) Ripe Banana, mashed
- 215g (1¾ cup) Plain Wholemeal Flour
- 1 teaspoon Cinnamon
- ¾ teaspoon Baking Soda
Instructions
- 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.
Recipe Notes
Nutritional facts
Leanne says
Hi Amy. I love this recipe and had been making it for months for my little one but am now having some issues with the texture and I was hoping you might have some ideas! They used to be really light and fluffy with the most amazing texture, they are recently coming out a bit dry and almost rubbery, and the sides of the muffin are sucking in once dry - a bit like an hourglass shape. Do you have any idea what might cause this weird shape? Thanks!
Amy says
Hi Leanne, that is strange that all of a sudden they are no longer working for you. I haven't changed the recipe. I'm trying to think what may be causing this....
1) Are you over-mashing the banana? I find if the banana is too mashed (to a puree consistency) that it can change the texture of the muffin.
2) Are you over-mixing? Over mixing can cause the muffin to have a rubbery texture rather than a light fluffy texture.
3) Are you letting the muffins rest in the tin for a couple of mins before transferring them to a cooling rack?
4) Have you bought a new muffin tray or started using a different brand of ingredients?
Leanne says
Thanks for your reply and ideas!
I think it might be the bananas! I have been using frozen bananas instead and have been mashing them until very runny like a puree. Next time Ill try using fresh ripe bananas and mashing them less.
I don't think I'm overmixing but I'll try mixing less next time and I also haven't changed the brand of my ingredients. Yes I do let them rest in the tin for a little while. Thanks so much, I really hope I can fix them by mashing the bananas less and using fresh ones!
Amy says
Good luck 🙂
Deborah says
Can I replace the coconut oil with organic butter?
Amy says
Hi Deborah, I'm sure that would work but as I haven't tested I can guarantee results 🙂
Danielle says
This is the 3rd / 4th "baby muffin" recipe I've tried from various sources. Every other one has been horrible in both texture and taste, to the point that I've had to just bin them. These are a million times better! A soft, spongy texture and they actually taste good. My 9 month old really enjoyed it. I'm so glad I found your website, I've tried 3 recipes so far and all of them have been a hit!
Amy says
Thanks Danielle, this was a lovely message to wake up to!
Monica says
Hi
I’ve made these twice and they are great!
The only issue I have is I Yield around 28 mini cakes. I think I’m putting too much banana.
Can you clarify if the quantity of bananas is a cup with the skin or mashed weight?
Amy says
Thanks Monica, I'm so happy you like the recipe. The measurement is 1 cup of banana mashed (250g) no skin on. It yields 24 mini muffins for me. I wonder if the tray sizes are slightly different?
Myr says
Mine yielded 40 mini muffins, which was completely fine since I ate 9 of them while I waited for the second batch to bake.
Amy says
Always good to be the taste tester before offering your little one!
Rose says
Perfect balance of tasty and healthy ingredients!
I think I will make these again as birthday «cupcakes » when my twins will turn one.
Amy says
Thanks, Rose! I'm so happy you enjoyed this and honoured that you are thinking about using the recipe for your twin's birthday. I also have a healthy 1st birthday cake, which I receive a lot of lovely comments on, if you are interested 🙂
Rakib khan says
I was looking for healthy baby food recipes for my baby and found your resource.
it will eat it with great pleasure. it is a very nutritious food. Thank you for giving such a recipe
sarah says
Hello, can the egg replaced with flaxseed egg?
Amy says
Hi Sarah, I actually have tried this recipe using a flaxseed egg and it didn't produce good results, sorry.
Klara Maher says
Can I substitute the coconut oil with another oil?
Amy says
Hi Klara, yes you can 🙂
Sam Tullett says
Hi Amy! Am just about to try these but wondered if possible to substitute the wholemeal flour for blended oats? Would the proportions be the same do you think, and would I need to add anything else? Thank you!
Amy says
Hi Sam, sorry for the delay in getting back to you. Without trying I can't say for sure, sorry. Did you try it?
Trent Ellis says
Is it melted coconut oil or solid?
Amy says
melted 🙂