These Easy Banana Muffins for Baby (no added sugar) are perfect for baby-led weaning. They are naturally sweetened with bananas and raisins and freeze so well for a quick breakfast or snack!
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Healthy Baby Banana Muffins
These Healthy Baby Banana Muffins are a great snack for littles of all ages. Most banana recipes you will find use maple syrup as a sweetener; however, it is added sugar and should be avoided for younger babies and toddlers < 2 years of age. Therefore, I use raisins blended in the batter to not only add some sweetness but also fiber, vitamins, and minerals!
You can add chocolate chips to the batter to make these muffins more interesting and fun for toddlers > over two years old and older kids.
Reasons to Love These Banana Baby Muffins
- Naturally Sweetened: These baby banana muffins are sugar-free, yet not bland! The raisins add the perfect sweetness without negatively affecting the baby’s developing taste buds.
- Great finger food: These muffins are the perfect first muffin to start baby-led weaning.
- Easy and simple: This simple blender recipe uses ingredients you probably already have in your pantry.
- Customizable: You can bake for babies and incorporate add-ons for older siblings, such as chocolate chips or nuts, to the batter. These can be baked as regular-sized muffins or mini-muffins.
- Freezer-friendly: A great recipe to prepare and reheat in the microwave for a quick breakfast or snack.
- Great for lunch boxes: These are easy to add to packed lunches or snacks as a healthier sweet treat for your littles.
Ingredients
Here is what you need to make these healthy baby muffins:
- Bananas: For added sweetness and moisture. The riper the bananas, the sweeter the muffins.
- Eggs: Used as a binder. Use room-temperature eggs if you can!
- Raisins or golden raisins are a source of natural sweetness packed with fiber, vitamins, and minerals. Natural sugars from fruits and veggies can be used to sweeten baby recipes from 6 months on.
- Butter: To add moisture to the muffin. You can use coconut, avocado, vegetable oil, or light-flavored olive oil (extra virgin will not work as it is too strongly flavored).
- All-purpose flour: I like to use a combination of oats and all-purpose flour. This way, the muffins are healthier and also fluffy!
- Oat Flour: For added fibers and nutrients.
- Baking powder: To make the muffins rise.
- Cinnamon: Optional for added flavor and sweetness.
Step-by-Step Instructions
- Preheat oven to 356F and prepare a muffin tray or mini-muffin tray.
- Melt the butter (about 15 seconds in the microwave).
- Add the ripe bananas, eggs, raisins, and melted butter to a blender and blend until smooth.
- Combine the oat flour, all-purpose flour, baking powder, and cinnamon (if using) in a medium mixing bowl.
- Whisk the dry ingredients until combined.
- Pour the blended wet ingredients into the dry ingredients bowl and whisk until combined.
- Scoop the muffin batter into the muffin tray and bake for 20 minutes until a toothpick comes out clean and the muffins are golden on the edges.
- Let them cool a bit, and move them to a wire rack.
Recipe Notes
- Use overripe bananas with a few brown spots for the best results.
- You may use a silicon muffin pan (no need for greasing), or if using a regular muffin pan, coat it with spray, butter, or coconut oil beforehand.
- When making mini muffins, reduce baking time to about 13-15 minutes (a toothpick needs to come out clean).
- Do not overmix. Combine wet and dry ingredients and do not keep mixing the batter for best results!
Tools Needed
- Blender.
- Mixing Bowls.
- Whisk.
- Muffin Pan or Mini Muffin Pan.
- Cookie Scoop.
- Measuring Cups and Spoons.
Storage Instructions
- Let the muffins completely cool and store them in an airtight container for up to 3 days in the fridge.
- To freeze, store in a freezer airtight Ziploc bag for up to 3 months (remember to label the package!).
- To reheat from frozen, microwave the banana muffins for 30 seconds until defrosted. Alternatively, you can let them defrost overnight in the fridge and warm them up for 10 seconds in the microwave before serving.
Serving Suggestions and Substitutions
- A great way to serve these banana muffins is with a side of fruit and yogurt or nut butter for an easy and perfect healthy breakfast for your littles.
- Cut into fingers for babies 6-9m and into small pieces after the pincer grasp is developed.
- When serving kids over 2 years of age, you may add dark chocolate chips or sprinkles to the muffin batter. This will be the perfect breakfast for the whole family!
- If you love adding vanilla extract to your recipes, it is a great addition for added flavor!
Dairy Free:
- To make this dairy-free, replace the butter with vegetable oil.
Frequently Asked Questions
Yes, absolutely! Babies can have muffins (if they are sugar-free) since starting solids! However, first make sure that the individual ingredients have been offered first, especially the allergens such as dairy and eggs. I started introducing recipes when both my babies were 9 months old.
7-month-old babies still use their palmar grasp, so, if you are doing baby-led-weaning, you can cut the muffins into strips or fingers. If you are feeding the baby, you may offer it in smaller pieces. At around 9-10 months of age, babies develop their pincer grasp. At this age, you may offer the whole muffin or cut into bite size pieces.
Yes, these muffins can be frozen. Let them cool down and add to a sealed container or freezer bag and freeze for up to 3 months.
If you made my Easy Banana Muffins or any other recipe on the website, please:
- Leave me a comment and a star rating below, I love hearing from you!
- Follow me on Instagram, Pinterest, and Facebook to see more baby, toddler, and kid-friendly food.
🥣Recipe
Easy Banana Muffins for Baby (no added sugar)
Equipment
Ingredients
Instructions
- Preheat oven to 356F and prepare a muffin tray or mini-muffin tray.
- Melt the butter (about 20 seconds in the microwave).
- Add the ripe bananas, eggs, raisins, and melted butter to a blender and blend until smooth.
- Combine the oat flour, all-purpose flour, baking powder, and cinnamon in a medium mixing bowl.
- Whisk the dry ingredients until combined.
- Pour the blended wet ingredients into the dryingredients bowl and whisk until combined.
- Scoop the muffin batter into the muffin tray and bake for 20 minutes until a toothpick comes out clean and the muffins are golden on the edges.
- Let them cool a bit and move to a wire rack.
Notes
- Use overripe bananas with a few brown spots for the best results.
- You may use a silicon muffin pan (no need for greasing), or if using a regular muffin pan, make sure to coat with spray, butter, or coconut oil beforehand.
- When making mini muffins, reduce baking time to about 13 minutes (a toothpick needs to come out clean).
- Do not overmix. Combine wet and dry ingredients and do not keep mixing the batter for best results!
Nutrition
Other Healthy Muffins You May Like
- Healthy Spinach Banana Muffins (no added sugar)
- Healthy Beet Muffins for Babies
- Healthy Berry Oatmeal Muffins (with banana)
Meal Planning Bundle
Are you looking for more resources to start weaning your baby? I have just what you need: the cutest printables to organize meal planning for your baby!
